|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.
|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?
|Consult the Ball Blue Book |
for more information.