Canned Strawberries: How to Make Home-Canned Stratwberries - Easily!!
How to can Strawberries
strawberries to use later is easy with the directions below. Of course, freezing
is superior to retain flavor, and canned strawberries are softer and less
flavorful, but if this is the method you need to use, here it is!
To can other types of
berries, see this page!
Strawberries - preferably fresh, but frozen (without syrup)
works, too. It takes about 3 pounds of fresh berries to make 1 quart (2
pints) of canned strawberries.
Sugar - About 1/2 to 3/4 cup of dry, granulated (table) sugar
per quart of prepared berries. You may use other sweeteners, like honey,
agave, etc. but I haven't tried them, so the results may not be as good.
See this page for
honey / sugar substitutions.
Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the jar grabber.
At least 1 large pot; I prefer 16 to 20 quart Teflon lined pots for easy cleanup.
Ball jars (Grocery stores, like Publix, Kroger, Safeway carry them, as do some big box stores - about $7 per dozen 8 ounce jars including the lids and rings)
Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
Rings - metal bands that secure the lids to the jars. They may be reused many times.
Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at big box stores or it comes in the kit at left)
Jar grabber (to pick up the hot jars)- Big box stores and grocery stores sometimes carry them; and it is available online - see this page. It's a tremendously useful to put jars in the canner and take the hot jars out (without scalding yourself!). The kit sold below has everything you need, and at a pretty good price:
Strawberry Canning Directions
Yield: 1 quart per 3 pounds of fresh strawberries
Step 1 - Pick the berries! (or buy them already picked)
At right is a picture of a typical strawberry field.
prefer to grow my own; which is really easy - but that does take some space and
time and can be challenging.
As mentioned in the Ingredients section; you may use frozen berries (those without syrup or added sugar); which is especially useful if you want to make some
strawberry jam in December to give away at Christmas!
Above and at left are strawberries and blackberries that I picked at a pick-your-own farm. If you want to pick your own, here is a list and links to the
pick your own farms.
Step 2 - Wash the jars and lids
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam.
Step 3 -Wash and hull the fruit!
I'm sure you can figure out how to wash the fruit in plain cold water.
With strawberries you must remove the hulls. (the green leaves
attached to the top of the berry)
Step 4 - Put the strawberries in a
large pot, add sugar
Place the strawberries in a large pot and add 1/2 cup of sugar per quart of
strawberries. Gently stir the berries to coat them with the sugar. If they
aren't all evenly coated, add more of the sugar (up to 3/4 cup of sugar per
quart of prepared berries)
Step 6 - Let stand for 6 hours
Let the mixture stand in a cool (40 F to 60F) place for 6 hours.
Step 7 - Cook the berries
Cook the mixture at low to medium heat, slowly
until the sugar dissolves and the strawberries are hot
Step 8 - Get the lids warming in hot (but not boiling) water
Lids: put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids.
Need lids, rings and replacement jars?
Get them all here, delivered direct to your home, at the best prices on the internet!
9 - Fill the jars and put the lid and rings on
Fill them to within 1/4-inch of the top, wipe any spilled
berries off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner!
This is where the jar tongs come in really handy!
Step 10 - Process the jars in the boiling water bath
Keep the jars covered with at least 2 inches of water. Keep the water
boiling. In general, boil them for 10 minutes, See the chart below for altitude adjustment to processing times, if you are not in the sea level to 1,000ft above sea level range.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the
canned berries and then not to process the jars to be sure they don't spoil!
Recommended process time for canned strawberries in a boiling water canner.
Process Time at Altitudes of
Style of Pack
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
Half-pints or Pints
Step 11 - Remove and cool the jars - Done!
Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them! Another trick is to keep the uncooked berries or other fruit in the freezer and make and can the jam as needed, so it's always fresh.
Summary - Cost of Making Homemade Canned Strawberries - makes 8 jars, 8 oz each**
Cost in 2019
fresh whole berries (strawberries)
Pick your own
Canning jars (8 oz size), includes lids and
$/dozen 8 oz jars
Lids alone are about $ per dozen
Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores
Sweetener - see step 4
Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores
or about $2.50 per jar
(if you already have the jars, and just need
new lids: $2.00 per jar
* pectin use varies - blackberry
jam needs very little, raspberry a little more, strawberry the most.
** - This assumes you already have the pots, pans, ladles, and
reusable equipment. Note that you can reuse the jars! abcxyz123.
From left to right:
Jar lifting tongs to pick up hot jars
Lid lifter - to remove lids from the pot of boiling water (sterilizing )
Lid - disposable - you may only use them once
Ring - holds the lids on the jar until after the jars cool - then you don't need them
Canning jar funnel - to fill the jars
You can get all of the tools in a kit here:
Home Canning Kits
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You will never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see
more canners, of different styles, makes and prices, click here!
As my jars are cooling after i take them out of the canner, they sometimes
make a popping or hissing noise. Is this normal and safe? Yes, the lids are designed to flex and that's actually a key selling point.
You can tell if a jar hasn't sealed properly (after it has cooled completely) if
the lid flexes and makes a popping sound when you press the center of the lid
with your finger. The popping sounds while it is cooling is the lid being
sucked down by the vacuum that is forming inside the jar - which a normal part
of the sealing process. Hissing sounds are usually just escaping steam or
hot water evaporating on hot surfaces, also normal!
Why should cooked jelly be made in small batches?
If a larger quantity of juice is used, it will be necessary to boil it longer thus causing loss of flavor, darkening of jelly, and toughening of jelly. It really doesn't work. Trust me; I've tried many times!
Can I use frozen berries instead of fresh? Yep! Raspberries can be particularly hard to find fresh and are expensive! Frozen berries work just fine, and measure the same. Just be sure to get the loose, frozen whole fruit; not those that have been mushed up or frozen in a sugar syrup!
When I used store-bought strawberries, and didn't crush them much, I got
separation of the fruit from the liquid, and floating fruit in the jars?
What happened? The problem is the store bough are much less solid; more airy - partially
due to the varieties grown for shipping, partly due to being picked more unripe,
and partly due to drying out a bit during shipping. So they are less dense than
the sugar solution surrounding them. Add to this that your didn't crush them as
much.. and you get floating! They should taste ok; just stir them up when you
open them. So, if you must use store bought, crush them more and simmer them a few minutes
longer (before adding the sugar) and that should at least reduce the floating!
Could you tell me why my JAM is thicker then the store bought? The natural pectin content of fresh fruit varies, so it is possible the the
variety of fruit that you used has more natural pectin, making it thicker. But
there's an easy answer - just add less pectin next time. You will have to
experiment to find how much pectin makes the consistency you like. Most people
seem to like their jam thick, so you may to need to only use 3/4 of a pack of
pectin per batch.
Must I use a water bath method to make jam? Can I use my pressure
canner or is it not really necessary?
Yes, you should use a water bath
method; it cuts the spoilage rate down to almost zero. There are people who
don't, by just inverting the jars, but unless your are absolutely
scrupulously clean, you will get spoilage, and there is still a risk of food
poisoning, albeit it smaller than with other canned products. Jams only need
5 minutes in the water bath anyway, thanks to the very high sugar content
combined with the acidity.
Either water bath or pressure method works. For making strawberry jam, the water bath
is easier and much faster. You needn't buy a water bath canner, if you
already have a pressure canner, since you can use your pressure canner as a
water bath canner, by simply not sealing it (allowing the vents to remain
open, not putting the weight on it).
What is the best way to de-seed berries for jam? I heard a few different
ways. A food mill, a ricer, and cheese cloth. For large seeds (blackberries, apples, and larger) I find a Foley Food Mill
works best - it's certainly faster and easier than the other methods. Raspberry
and smaller seeds are a real pain. They get stuck in (and clog) or pass through
a food mill. The Villaware mill has a smaller screen that works great for them!
See this page for more information
about both strainers. Cheesecloth and jelly strainers are messy, take forever and you
lose most of the pulp. For these, I find a metal sieve or colander (with small
enough holes) and a spatula to help mush them and push the pulp through, is
best. Also, heating the mushed up berries almost to boiling really helps to
separate the seeds and pulp.
Do you have a recipe for strawberry-rhubarb jam using honey for
sweetener and using pectin as a thickener? I haven't tried it, but it
ought to be possible, as the primary sugars in honey are fructose and
glucose. With a no-sugar pectin, it should work well, using the usual
honey-to-sugar substitution ratios that you use elsewhere. I'd estimate,
that with a no-sugar pectin, you could use 2 cups of honey per batch (of 6
cups of mashed fruit) and get a pretty good result. If anyone makes jam with
honey and has any tips, write me,
and I'll share them here.