Each flat contains 12 pints. |
Many recipes call for pectin which will help the preserves jell more consistently, but I chose to forego the pectin and count on the syrup to set up on its own. The preserves will be more "soupy" but I like the clear, clean flavor of just the berry, sugar, and lemon.
Wash the berries through several changes of water.
Rinse strawberries thoroughly. |
Remove the cap from each berry and slice into 1/4" slices.
Don't forget to compost the caps. |
Two pints after capping and slicing. |
Stir until well-mixed. |
Go ahead and put the strawberries and sugar into a stock pot. |
Don't forget to "burp" the air from the bag! |
Once the strawberries and sugar have macerated, add 2/3 cups of lemon juice to the strawberries.
Fresh lemon juice is perfect for the job! |
Cook until berries are translucent and sugar is dissolved.
Stir often. |
Choose a large pot as it will "foam up" about three times its original volume before the foam recedes. |
Spread into a flat pan, and refrigerate uncovered for 12-24 hours.
Sterilize 12 half-pint jars in boiling water of a water bath canner.
Use the boiling water bath canner to sterilize jars. |
Reheat strawberries, then spoon into sterilized half-pint jars, leaving 1/4" head space.
Be sure to clean the jar lips with a wet cloth to ensure a good seal. |
Seal with two-part lid and process in water-bath canner for 20 minutes.
The rings should only be finger-tight so that air may escape from the jars. |
Makes 12 half-pints.
Tighten the rings after removing the hot jars from the canner. |
So, the canning season has begun! Check back for more adventures!
What's cooking in your Savory kitchen?
Nancy
Consult the Ball Blue Book for more information. |