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.