Summer Strawberry Syrup With Canning Instructions Recipes

STRAWBERRY SYRUP

Steps:

• Gently rinse the berries under cold running water.
• Remove the caps and stems.
• Place the berries in a large mixing bowl and mash them well.
• Add the lemon juice, stir well.
• Place mashed berries in a medium sauce pot, over medium-high heat, and bring to a boil.
• REDUCE heat and let simmer until soft, about 5-10 minutes, stirring constantly.
• Place colander over a sauce pot. Drape with clean white cotton cloth.
• Pour the strawberries in the strainer, let drain until cool.
• Squeeze as much juice as possible from the berries. Set aside for now.
• Wash jars and bands in hot soapy water, rinse well.
• Place jars in boiling water, let boil for 15 minutes to sterilize.
• Place smaller sauce pot, half filled with water, over lowest heat setting on stove top.
• Add the bands and NEW lids to the water, let stay until ready to seal jars.
• Prepare your canning station, have everything needed on hand and ready.
• Measure the amount of berry juice produced. You should have 4½ to 5 cups of liquid.
• Place juice in large sauce pot.
• Adjust the sugar to juice ratio as desired for your own personal tastes.
• Add sugar, stir mixture constantly to prevent burning and sticking.
• Bring mixture to a boil, let simmer at this point for ONE minute.
• Remove jars from hot water, set on towel.
• Using a ladle and funnel, fill jars, leaving ¼ inch head space.
• Using a damp cloth, wipe the tops and threads of the jar, cleaning well.
• Lift one lid from water and center on top of jar.
• Lift one band from water, place on jar, tighten only finger tight.
• Repeat this process until all jars are filled.
• Place sealed jars in canning rack of water bath canner.
• Lower the filled rack into the water.
• Water must cover the jar tops by about 1-2 inches at all times.
• Bring back to a boil, cover the canning pot.
• Start timing the canning process.
• Process the jars based on the proper altitude time for your area.
• When processed, raise the rack and let rest on rim of canner for five minutes.
• Carefully lift the jars, place on a folded towel in a draft free area, undisturbed for 24 hours.
• Resist the urge to press the tops of the jars for a full 24 hours.
• Enjoy the "ping" sound as your jars seal.
• If the button on the lid remains down, jars are properly sealed.
• Any jars that did not seal may be refrigerated and used first.
• Store jars in a cool dark area for up to one year.
• Enjoy!

HOMEMADE STRAWBERRY SYRUP

Steps:

• Rinse and remove the tops of the berries.
• Cut berries in quarters (or eighths for big ones) and add them to a large saucepan.
• Cook berries over medium heat and gently mush them with a wooden spoon or spatula as they heat up.
• Add in the sugar and lemon juice and continue to cook, stirring often until the syrup comes to a boil.
• Cook at a boil for two minutes, stirring the whole time. You may need to lower the heat a bit to keep the sauce from boiling over.
• Remove the pot from the heat and allow the syrup to cool before storing. It will thicken as it cools.
• Using a metal spoon, skim foam from the top of the sauce.

STRAWBERRY SYRUP

Steps:

• Put juice in pot along with calcium water.
• Put the pot on the stove and begin heating it.
• Mix sugar or honey with pectin powder, add to pot. Stir it in till all dissolved.
• Bring to a boil, and let boil for 2 minutes, stirring constantly.
• Skim any surface scum off OR if desired strain again one last time through a jelly bag but don't let it get cold.
• Ladle hot liquid into hot jars.
• Leave 1 cm (1/4 inch) headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

HOW TO MAKE CANNED STRAWBERRY SYRUP

Steps:

• 1. Grab some beautiful fresh strawberries. I found these at Sprouts this week for 88 cents a pound. They were super sweet and juicy. You need 6 pounds. Wash them, then cut the green tops of and cut them in half.
• 2. Place them in a large pot and pour 3 cups of sugar and 1/4 C lemon juice over the top. Stir to combine.
• 3. Turn the heat to medium high (closer to high than to medium) and bring the mixture to a boil, stirring occasionally.
• 4. The sauce will bubble up a lot. Make sure you use a big pan. ???? Keep it at a rolling boil for 25-30 minutes, stirring occasionally until the syrup has reduced by about half.
• 5. Remove from the heat and skim off any foam. Add 1 Tb butter, 1 tsp vanilla and a dash of salt. Stir to combine.
• 6. Pour the syrup into pint or half pint jars. Wipe the rim with wet paper towel, making sure to remove any syrup that might have splashed onto it. This will help the lids seal properly. Add a lid and a ring to each jar. (Make sure you are using new lids. You can recycle the rings, but the lids need to be new.)
• 7. Place the jars in a water bath canner, fill with hot water, cover and bring to a boil. Allow the water to boil hard for 15 minutes. Carefully remove the jars from the canner and allow them to cool on your counter. The lids make a popping sound when they have sealed properly. You can test them by pressing your finger into the center of each lid and pressing. If the lid gives at all it hasn't sealed. If it is firm, then you are good to go. Jars that haven't sealed should be stored in the fridge and eaten within a week or two.

SUMMER STRAWBERRY SYRUP WITH CANNING INSTRUCTIONS

Steps:

• Instructions1. Wash and hull your strawberries. Cut large berries in half. Add the strawberries, sugar and lemon to a saucepan. Stir to combine.2. Bring the mixture to a boil and let simmer for five minutes. Turn off the heat. Let the mixture steep in the pot until cooled. All of the colour should bleed out of the berries creating a bright red syrup.4. Strain the strawberry mixture through the cheesecloth and strainer or jelly bag. Don't push or squeeze the mixture or you will end up with a cloudy syrup. You can gently stir the mixture once or twice to help release the liquid. To get them most syrup let this sit for at least one hour (overnight is ideal) to allow the liquid to drain from the berries.5. Once drained you can bottle the syrup and store it on the refrigerator. It will keep for a couple of weeks. For longer storage you can process it in a hot water bath. Follow your canners instructions to process. Sterilise your canning jars and supplies. Bring the syrup to a quick boil, ladle into sterilized jars, seal and process for ten minutes.6. Serve your syrup over ice cream or pour a splash into your summer cocktails.

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.