The summer tastes may be preserved all year long with the help of canning. You’re in for a treat if you enjoy strawberry pie. We’ll walk you through the process of canning strawberry pie filling recipe in this post.
This recipe guarantees you a delicious canned strawberry pie filling on hand, whether you want to store it up for the winter or surprise your loved ones with handmade pies. To learn more about the delicious world of canning strawberry pie filling.
Main ingredients for canned strawberry pie filling
Source: Kaneika’s Kitchen
A few essential ingredients go a long way toward giving a delicious canned strawberry pie filling its beautiful texture and irresistible flavor. I’ve discovered through experience that the following factors produce top-notch outcomes:
I strongly advise you to use Clear Jel to get your pie filling to the ideal consistency. This canning-specific thickening chemical is essential for producing a smooth texture. Like other thickeners like cornstarch or corn flour, clear Jel can endure repeated heating and cooling without losing consistency.
Strawberries are the main attraction and the essence of every strawberry pie filling. You may use fresh or frozen strawberries, but I’ve found that the greatest results come from utilizing homegrown or quality frozen strawberries from a reliable grocery store. Strawberries are naturally sweet and flavorful, making strawberry pies so enticing.
Source: Kaneika’s Kitchen
Pie filling has to be sweetened, and you have a few alternatives for doing so. Both turbinado and white sugar effectively enhance the strawberries’ inherent sweetness and bring out their delicious qualities. You may change the amount of sugar you use to suit your tastes.
In this recipe, I’ve discovered that using lemon juice from a bottle is best. In contrast, it offers a constant amount of acidity.
Lemon juice serves two purposes: preserving the strawberries and adding a tangy taste that beautifully balances their sweetness. It’s crucial to follow the recipe’s instructions precisely, as the recommended quantity ensures the stability and safety of the canned pie filling. And it could be really really convenient for your canning journey if you had ready-to-use lemonade jars on your pantry, you know, for acid level during canning or just a cup of ice lemonade after a hard day. Guess what we got that for you, try our canning lemonade recipe for various uses!
Water is the foundation of the pie filling, adding moisture and aiding in cooking. It helps to heat the strawberries and liquefy the Clear Jel and sugar, resulting in a smooth and cohesive texture.
Combining these main ingredients in the right proportions allows you to create a canned strawberry pie filling that bursts with the irresistible flavors of juicy strawberries. From my explorations and testing, this recipe will leave you with a delectable filling that can be enjoyed in pies, tarts, and other desserts. Get ready to savor the taste of summer all year round!
Step by step to make perfect canning strawberry pie filling
I begin by properly washing the strawberries. To get rid of any dirt or debris, I rinse them in cold water. I then use a clean kitchen towel to wipe them dry gently. Before proceeding to the following step, it is crucial to dry the strawberries thoroughly.
The strawberries are placed in a colander over a basin to catch the juice. I let frozen strawberries thaw in the colander so the juice may gather in the basin if I use frozen strawberries.
I clean, drain, and hull the strawberries before cutting them into quarters for the larger ones and half for the smaller ones. Cutting the strawberries into smaller pieces guarantees they will keep their form and texture because they will shrink throughout the canning process.
I heat a few quarts of water and add lemon juice to a big pot on the fire. I delicately add the cut strawberries after slowly boiling the liquid. Working in batches and treating the fruit tenderly is crucial to keep it from collapsing. The strawberries are cooked thoroughly after being blanched for between 30 and 1 minute.
In a big saucepan, I combine sugar and clear jel. Ensuring the saucepan is large enough to hold all the fruit comfortably is crucial. Before turning on the heat, I pour some cold juice or water into the saucepan and mix it with the clear jel until completely dissolved. This step is important to prevent any lumps in the mixture.
Once the clear jel is completely dissolved, I turn on the heat and bring the liquid to a boil. It’s essential to monitor the mixture and stir it occasionally to prevent it from sticking to the bottom of the pan. The boiling process helps activate the thickening properties of the clear jel.
Once the clear gel mixture is boiling, I gently add the blanched strawberries to the saucepan. I swirl them to ensure the clear gel mixture covers them evenly. I let the mixture simmer for a few minutes, allowing it to thicken slightly. This step enhances the texture and consistency of the pie filling.
After simmering for a few minutes, I turn off the heat and allow the strawberry pie filling to cool. This step is crucial to allow the filling to be set properly. Once the filling has cooled down, I fill the prepared jars with the heated pie filling, leaving 1/2-inch headspace at the top. This headspace is necessary to allow for expansion during the canning process.
How to can strawberry pie for variety of usages
Canning’s pie filling is a terrific choice if you love the flavor of fresh strawberry pie and want to consume it all year. Because I like to play about in the kitchen, I’ve discovered that preserving strawberry pie fills retains its delightful qualities and offers opportunities for utilizing it in other ways.
Let me lead you through the procedure and offer some wisdom I’ve learned from my personal experiences.
I suggest making your preferred recipe for strawberry pie filling beforehand. For best results, it’s crucial to make sure the filling is hot and prepared to be canned.
Let’s now concentrate on the jars. To keep your canned foods safe and fresh, it’s essential to use clean, sanitized jars. Prior to use, give the jars a thorough cleaning.
The heated filling should now be delicately spooned into the jars. Make careful to leave each jar’s top with about a 1/4-inch gap. Due to the possibility of expansion during the water bath canning process, this headspace is crucial.
To prevent problems like leaking or damaged sealing, keep in mind that sufficient headspace is essential. If you leave this tiny gap, your jars will be completely sealed and prepared for storage.
I’ve checked the headspace twice before sealing the jars. To take an exact measurement of the distance, use a ruler or a headspace instrument.
Once the jars are full and the headspace is verified to be accurate, seal them using the proper canning technique. Follow the suggested processing time and temperature whether you’re using a pressure canner or a water bath.
Before sealing the jars, wipe the rims clean with a damp paper towel. This ensures a proper seal and helps prevent residue from interfering with the canning process.
Prepare your canner with enough water to cover the jars by at least 1 inch. Place the filled jars on a rack inside the canner, ensuring they are submerged. Afterward, heat the canner with the jars inside until the water reaches a gentle, steady boil. This will help ensure proper processing and preservation of your strawberry pie filling.
The processing time may vary depending on your altitude. So, try it out to consult a reliable canning guide or resource to determine the appropriate processing time for your specific location. From my experience, generally, 30 minutes is a good starting point, or else you can look up at Official UGA Canning to match up canning time with your altitute
Once the processing time is complete, turn off the heat and allow the jars to sit in the hot water for 5 minutes. I found this help me to stabilize the pressure inside the jars.
Now, carefully remove the jars from the canning pot and allow them to cool. In this step, you can use jar lifters or tongs, carefully remove the hot jars from the canner and place them on a towel or cooling rack. Let them cool undisturbed for several hours.
It’s time to inspect the lids for a good seal after 24 hours. This is a crucial step to guarantee the reliability and security of our preserved goods. Simply press down on the middle of each lid to check for adequate sealing; if it does not bend up and down, it is. Don’t panic if any of the jars don’t seal. Those jars can be chilled, and you have a few days to consume the food.
Once the jars are fully cooled and sealed, store them in a cool, dark place like a pantry or cellar. Properly sealed jars of strawberry pie filling can last up to a year or even longer.
How should you use canned strawberry pie filling
Once you have a home-canning strawberry pie filling recipe, it’s shelf-stable and doesn’t need to be re-cooked before eating.
- Strawberry Pie: Place the filling in a pie crust that has already been prepared, refrigerate until firm, and then top with whipped cream or vanilla ice cream.
- Tarts & Tartlets: Place the filling in tart pans or tartlet molds, bake until the crust is golden brown, and then let cool completely before serving. As desired, add whipped cream or powdered sugar.
- No-Bake Strawberry Tart: Use the canned filling instead of the classic gelled topping to make a no-bake strawberry tart.
- Cake Filling: For a strawberry-filled cake, spread the filling between the cake layers, stack them, and top with whipped cream, buttercream, or cream cheese icing.
- Waffle or Pancake Topping: For a sweet and fruity taste, warm the filling on the stove or microwave before drizzling it over pancakes or waffles.
- Ice cream topping: Use the filling to top vanilla or strawberry ice cream or swirl it into it.
- Parfait or Trifle: To make a lovely and delectable parfait or trifle, layer the canned filling, whipped cream or yogurt, and crushed cookies or cake crumbs in a glass or dessert dish.
How to make the canned strawberry pie filling recipes taste better
If you want to enhance the flavor of canned strawberry pie filling, you can try the following tips:
- Add fresh strawberries: Chop fresh strawberries into small pieces and gently fold them into the canned filling for added texture and a burst of fresh strawberry flavor.
- Incorporate lemon zest or juice: Add freshly grated lemon zest or a squeeze of lemon juice to brighten the filling, balancing the sweetness and adding a subtle tangy note.
- Splash of vanilla extract: Enhance the overall flavor profile by adding a small amount of pure vanilla extract to the filling, providing depth and a hint of sweetness to the strawberries.
- Sprinkle cinnamon or nutmeg: Add a pinch of cinnamon or nutmeg to the filling for a warm and aromatic twist. These spices complement the strawberry flavor and add a cozy, comforting element.
- Infuse with almond extract: If you enjoy the combination of strawberries and almonds, consider adding a small amount of almond extract to the filling. It will add a lovely almond flavor that pairs well with strawberries.
- Adjust sweetness: Depending on your preference, you can adjust the sweetness of the filling. If it’s too sweet, balance it out by adding a splash of lemon juice. If you prefer it sweeter, add a bit of sugar or sweetener.
Tips for Comstock strawberry pie filling recipes
Here are some concise and easy-to-understand tips for canning strawberry pie filling:
- Adjust Sweetness: Customize the sugar or sweetener in the recipe to match your taste preferences and the natural sweetness of the strawberries.
- Headspace and Air Bubbles: Leave the recommended headspace mentioned in the recipe when filling the jars. Remove air bubbles by running a non-metallic utensil along the inside edges of the jar before sealing.
- Proper Sealing and Storage: After the jars have cooled, check for a vacuum seal to ensure proper sealing. Store the sealed jars in a cool, dark place like a pantry or cellar for optimal shelf life.
- Label and Date: Label each jar’s contents and the canning date. This helps you track freshness and use the oldest jars first.
- Shelf Life: Canned strawberry pie filling can typically be stored for up to 1 year. However, refer to your specific canning recipe for the recommended shelf life.
- Canning Liquid: You can use juice or water to dissolve the clear jel. Using strawberry juice can enhance the flavor of the pie filling.
Canning Strawberry Pie Filling Recipe
Equipment
- 5 Canning Jars
- 1 Water Bath Canner
Ingredients
- 3 1/2 cups Cleaned,sliced strawberries (from1 quart of fresh fruit, about 2 lbs)
- 3/4 cup + 2 tablespoons of sugar
- 1/4 cup + 1 tablespoon of Clear Jel
- 1 cup of water or juice
- 3 1/2 teaspoons of bottled lemon juice
Instructions
Cooking Canned Strawberry Pie Filling
- Wash and drain strawberries.
- Thaw frozen strawberries, reserving juice.
- Hull and slice strawberries.
- Blanch strawberries in boiling water for 30 seconds to 1 minute.
- Combine sugar and Clear Jel in a large pot.
- Add cold water or juice and whisk until Clear Jel dissolves.
- Heat mixture on medium-high until it bubbles and thickens.
- Add lemon juice and cook for 1 minute.
- Turn off heat and fold in drained strawberries.
Canning Strawberry Pie Filling
- Fill canning jars, leaving 1-inch headspace.
- Cap jars with 2-part lids and rings.
- Process jars in a water bath canner for 30 minutes.
- Let jars sit in canner for 10 minutes.
- Remove jars and cool for 12 to 24 hours.
- Check seals and refrigerate unsealed jars.
- Properly canned jars last about 12 months on the pantry shelf.
- Refrigerate after opening.
Notes
- Use only bottled lemon juice since it has been tested and is consistently acidic, unlike raw lemon juice, whose acidity might fluctuate.
- There is no replacement for ClearJel, a particular kind of starch suggested for pie fillings since it keeps its thickening capabilities even after canning. You cannot use another thickening in its place.
- Jars should be left in the canning pot water for 5–10 minutes after being processed in a water bath canner before removal. This lessens the possibility of siphoning, which occurs when the liquid seeps out of the jars’ tops.
