Canning Strawberry Pie Filling - Summer Berries All Year

Yes, you can capture the taste of summer all year long! This recipe for Canning Strawberry Pie Filling allows you to enjoy the sweet, juicy flavor of fresh strawberries in your pies, crisps, and cobblers whenever the craving hits. This easy-to-follow process provides a safe and delicious way to preserve your favorite fruit, ensuring that you can savor homemade, strawberry-filled delights no matter the season. Imagine warm strawberry pie in the middle of winter – that’s the power of canning!

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Key Ingredients for Canning Strawberry Pie Filling:

8 cups crushed or whole strawberries: Fresh, ripe, and preferably locally sourced. Hull and wash thoroughly.
4 cups granulated sugar: Sweetens the filling and helps with the preservation process. Adjust to your taste preference.
1 cup Clear Jel: This is a modified cornstarch specifically designed for canning. It provides a stable thickening agent that won’t break down during the canning process. Do not substitute with cornstarch or flour.
1/2 cup bottled lemon juice: Adds acidity, which is essential for safe canning. Ensures a pH level low enough to prevent the growth of harmful bacteria.
1/4 cup water: Helps to dissolve the Clear Jel and creates the initial base for the sauce.
Optional: 1 teaspoon almond extract or vanilla extract (add after processing)

How to Make Canning Strawberry Pie Filling:

This recipe is easier than you might think! The beauty of canning your own strawberry pie filling lies in its simplicity and the joy of knowing exactly what’s going into your food. In just about an hour, you can transform fresh strawberries into jars of deliciousness, ready to be used in your favorite desserts.

The total process, including prep and filling, only takes about 60 minutes. Imagine opening a jar in the dead of winter and instantly transporting yourself back to a sunny summer day.

Step-by-Step Instructions:

Prepare Your Jars: Wash canning jars (pint or quart size) and lids with hot, soapy water. Rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use. Place the lids in a separate saucepan of hot (not boiling) water to soften the rubber sealing compound.
Prepare the Strawberries: Wash, hull, and crush or slice the strawberries. For a smoother filling, crush them more thoroughly. For a chunkier filling, leave them in larger pieces.
Combine Ingredients: In a large, heavy-bottomed pot, combine the sugar, Clear Jel, and water. Whisk together until the Clear Jel is fully dissolved and there are no lumps. This is crucial to prevent clumping during the cooking process.
Add Strawberries and Lemon Juice: Add the prepared strawberries and lemon juice to the pot. Stir well to combine all ingredients evenly.
Cook the Filling: Over medium heat, bring the mixture to a boil, stirring constantly. Continue to stir and cook until the mixture thickens and the Clear Jel activates. This usually takes about 5-10 minutes. The filling should have a glossy, translucent appearance. Be sure to stir constantly to prevent sticking and scorching on the bottom of the pot.
Fill the Jars: Using a jar lifter, carefully remove a hot jar from the pot or from your dishwasher if it has a sterilize function. Place a canning funnel on top of the jar. Ladle the hot strawberry pie filling into the jar, leaving 1-inch of headspace. Headspace is the space between the top of the filling and the rim of the jar. This allows for proper sealing.
Remove Air Bubbles: Use a non-metallic spatula or bubble remover to gently run along the inside of the jar to release any trapped air bubbles.
Wipe the Rims: Wipe the rim of each jar with a clean, damp cloth to remove any drips or residue. This is essential for achieving a good seal.
Place Lids and Rings: Place a lid on each jar, ensuring the sealing compound makes full contact with the rim. Screw on a canning ring until it is fingertip tight. Do not overtighten, as this can prevent proper sealing and also can cause the jar to break..
Process in a Water Bath Canner: Carefully lower the filled jars into a boiling water bath canner. Make sure the jars are completely covered by at least 1 inch of water. Bring the water to a rolling boil and process for the following times, adjusting for altitude:
- Pints: 10 minutes (0-1000 ft), 15 minutes (1001-6000 ft), 20 minutes (above 6000 ft)
- Quarts: 15 minutes (0-1000 ft), 20 minutes (1001-6000 ft), 25 minutes (above 6000 ft)
Processing times are critical and affect food safety. Be certain you are processing your jars for the proper amount of time.
Cool and Check Seals: Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving space between them for air circulation. Let the jars cool completely, undisturbed, for 12-24 hours. As they cool, you should hear a “popping” sound as the lids seal, which will indicate that a proper vacuum seal has been created.
After 24 hours, check the seals by pressing down on the center of each lid. If the lid is concave and doesn’t flex or pop when pressed, it has sealed properly. If a lid doesn’t seal, refrigerate the jar immediately and use the filling within a week, or reprocess it with a new lid. If needed, place in freezer-safe bags and freeze for up to 3 months.
Store: Remove the canning rings, wash the jars and label each jar with the date and contents. Store the jars in a cool, dark, dry place for up to one year.

Why You’ll Love This Canning Strawberry Pie Filling:

The best part about this recipe is how it captures the vibrant, fresh taste of summer strawberries in every spoonful. Imagine biting into a warm slice of strawberry pie in the middle of winter, filled with the sweet, juicy flavor you remember from summer. Plus, making your own pie filling at home can save you money compared to buying pre-made options from the store. Not only are you saving on your wallet, but you are also enjoying the satisfaction of from scratch cooking.

You control the ingredients and can customize the sweetness to your liking. For a special touch, a sprinkle of almond extract or a dash of fresh lime juice can elevate the flavor profile even further. If you enjoy this recipe, you might also want to try canning other fruits, like blueberries or peaches, to have a variety of fillings on hand. So, gather your fresh strawberries, follow this recipe, and enjoy the sweet taste of summer all year long! You won’t regret it!

What to Serve Canning Strawberry Pie Filling With:

This strawberry pie filling is, of course, perfect for pies! But don’t stop there. It’s also delicious in fruit crisps, cobblers, and even spooned over ice cream or yogurt. For a special breakfast treat, try using it as a topping for pancakes or waffles. It also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Top Tips for Perfecting Canning Strawberry Pie Filling:

Use Fresh, Ripe Strawberries: The quality of your strawberries will directly affect the taste of your filling. Choose plump, red, and fragrant berries.
Don’t Overcook the Filling: Overcooking can cause the Clear Jel to break down and the filling to become runny. Cook just until it thickens.
Altitude Adjustments are Crucial: Pay close attention to the processing times based on your altitude. Incorrect processing can lead to spoilage.
Clear Jel is Essential: Don’t try to substitute cornstarch or flour for Clear Jel. They won’t provide the same stable thickness when canned.
Proper Headspace is Key: Ensure you leave the recommended 1-inch headspace for proper sealing.
Store properly: Storing improperly and result in spoilage – ensure you follow all sealing and storing guidelines.

5 Facts about Canning Strawberry Pie Filling:

History: Canning dates back to the early 19th century as a way to preserve food for armies and explorers.
Safety: Canning is a safe method of food preservation when proper techniques are followed, ensuring no harmful bacteria can grow.
Clear Jel: Clear Jel is a modified food starch that is specifically designed to withstand the high temperatures of canning without breaking down.
Versatility: Strawberry pie filling can be used in a variety of desserts, from pies to crumbles and beyond.
Seasonal Joy: Canning strawberry pie filling allows you to enjoy the taste of summer throughout the year.

Storing and Reheating Tips:

Storing: Properly sealed jars of strawberry pie filling can be stored in a cool, dark, and dry place for up to one year. Once opened, refrigerate the filling and use it within a week.
Reheating: To use the filling, simply open the jar and spoon out the desired amount. You can use it cold, at room temperature, or gently heat it on the stovetop or in the microwave. If heating, do so gently as over heating could impact the thickness of the filling.
Freezing: If desired, canned pie filling may be placed into freezer safe containers or bags. When thawing, be sure to thaw overnight in order to ensure no freezer burn ruins the integrity of the strawberrys.

Final Thoughts:

Canning your own strawberry pie filling is a rewarding experience that allows you to enjoy the taste of summer’s harvest throughout the year. With this recipe and these tips, you’ll be well on your way to filling your pantry with jars of delicious, homemade goodness. Enjoy!

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Canning Strawberry Pie Filling FAQs:

Can I use frozen strawberries? While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries if necessary. Thaw them completely and drain any excess liquid before using.
Can I reduce the amount of sugar? Yes, you can reduce the sugar slightly, but remember that sugar helps with the preservation process. Be sure to use bottled lemon juice to ensure adequate acidity for safe canning.
Can I use a different thickener? No, Clear Jel is specifically designed for canning and cannot be substituted with cornstarch or flour. These alternatives will not provide a stable thickness and can lead to spoilage.
How do I know if a jar has sealed properly? The lid should be concave and not flex or pop when pressed. If a jar doesn’t seal, refrigerate it immediately and use the filling within a week, or reprocess the jar with a new lid following all directions.
Why did my filling turn out runny? The most common reasons for runny filling are not using Clear Jel, not cooking the filling long enough, or not following altitude adjustments for processing times. Review each step to avoid.

Canning Strawberry Pie Filling – Summer Berries All Year