Strawberry Pie Filling Recipe for Canning: Tips and Tricks From a Pro!

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Strawberry Pie Filling Recipe for Canning: Tips and Tricks From a Pro!

Okay, so I wanted to make a big batch of strawberry pie filling for canning. I’ve done this before with other fruits, but strawberries can be a little tricky. I gathered all my stuff: jars, lids, my big canning pot, you know, the usual suspects.

Getting Started

First, I washed a whole bunch of strawberries. I mean, a lot! Then came the tedious part – hulling them. My fingers were stained red by the end, but it’s worth it. I sliced up the bigger berries and left the smaller ones whole.

Cooking it Up

I dumped all the strawberries into a big pot and added some sugar. Now, some folks like to let the strawberries sit in the sugar for a while to draw out the juices, but I was impatient. I just added a splash of water and got it heating up on the stove. I also tossed in some lemon juice – helps keep the color bright and adds a bit of tartness. You’ve got to stir it pretty often so it doesn’t stick and burn.

Strawberry Pie Filling Recipe for Canning: Tips and Tricks From a Pro!

Then I added cornstarch to thicken it up into a good pie filling consistency. It got all nice and bubbly.

Jar Time

While the filling was simmering, I got my jars ready. I gave them a good hot water bath to sterilize them. I put the hot strawberry filling into the jars, leaving about half an inch of space at the top. I made sure to wipe the rims of the jars clean – super important for a good seal.

Canning

Then came the actual canning part. I put the lids and rings on the jars and carefully lowered them into my big canning pot filled with boiling water. I made sure the water covered the jars by at least an inch. Then, I let them boil away for about 10 minutes – that’s the processing time to make sure they’re properly sealed and shelf-stable.

Cool Down

After the timer went off, I carefully took the jars out of the hot water and set them on a towel to cool. It’s always so satisfying to hear that “pop” sound as the lids seal – music to my ears!

It took a while for them to cool completely, but now I’ve got a whole bunch of jars filled with delicious strawberry pie filling. I’ll let them sit for a day or two, just to make sure they are completely sealed, then store them in my cupboard. Next time I want a strawberry pie, I’m ready to go! My family is excited for the next time.

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