Strawberries are more than yummy. They are delicious! This year is the first year I am able to can strawberries from my crop at home
About 12 cups of strawberries makes 18 half pints of jelly. Canning them is really simple. All you need are canning jars, strawberries, two large pots, and sugar. Oh and of course you will need a package of fruit pectin.
First wash the berries and remove the tops. As a side note–if you have chickens they love to eat the tops. Put the canning pot (a large pot that your jars will fit in) on high with about half full of water. You want to make sure the water will completely cover all of your jars. Crush the berries with 1/2 cup of water in the pot you are going to cook them in (the other pot). Put the pot on medium. Add 7 cups of sugar and let the strawberries cook down for about 30 to 45 minutes. Add the package of pectin and mix well. Sterilize your jars and lids in the boiling water for about two minutes. Fill the jars with the strawberries leaving about 1/4 inch space from the top of the rim.
Seal the jars and place them in the hot water bath. Process for about twenty minutes. Remove from the bath and allow to cool completely.
Tighten the rings on the jars while they are still hot to eager a good proper seal. You should hear popping sounds as the jars cool off. This is a good thing as it means your jars have sealed correctly.
12 cups of strawberries makes approximately 18 half pints of preserves. Store your jars at room temperature for up to 1 year. Put in a cabinet or pantry, away from sunlight.
Well that’s it! Happy homesteading my friends!