WARM WATER BATH CANNING & OUR STRAWBERRY PRESERVES RECIPE

WARM WATER BATH CANNING & OUR
STRAWBERRY PRESERVES RECIPE

Hello Friends !
I shared this in another blog but the info is so important I decided to also place it here.
The raspberries, blueberries, blackberries and elderberries will be ready soon.
I will share more of our recipes, tips and hints when they ripen up and are ready to be stored.

Today, Lets talk strawberries...
We grow 'earliglo' strawberries because we like the taste, the texture and the deep red color. We picked several quarts and decided to make fresh strawberry preserves.






The canning process makes you realize how important it is to be organized in your kitchen. You can't stop what you are doing and run and get supplies.

Have Clean and ready to use:

Canner with rack (for sterilizing & canning)
Large Stock pot (for mixture)
small saucepan (for sterilization)
canning jars
jars, lids, rings
wooden spoons
stainless spoon
extra dish towels
jar lifter
tongs
magnetic lid lifter
funnel
ladle
glass 2 cup measuring cup
timer




BRIAN'S OLD FASHIONED
STRAWBERRY PRESERVES RECIPE


2 quarts fresh picked strawberries, washed, capped & hulled
(approximately 8 cups)
6 cups sugar


In a large stockpot:
Place clean strawberries. Crush with a potato masher.
Combine sugar to crushed strawberries.
Bring slowly to a boiling point, stirring occasionally until sugar dissolves.
Cook rapidly until thick, about 40 minutes,
stirring frequently to prevent sticking.
We added 1/2 tsp of butter to help prevent foaming,
If needed you can skim off any excess foam with a
stainless steel spoon or skimmer.





All at the same time...Have Simmering On the stove:

1 small saucepan w/ water simmering for sterilizing lids.
1 warm bath canner with rack, water is simmering first for sterilizing our jars and second for the actual canning process.
(To conserve water we are using the same water for both steps.)
1 teapot with backup hot water (just in case we need to add to canner to make sure the jars are submersed correctly.)

1 stockpot with the strawberries / sugar mixture







Pour hot jam / preserves immediately into hot, sterile canning jars
be sure and leave 1/4 inch headspace.

Wipe jar rims with a clean towel and adjust lids.
Only tighten finger tight, if you over tighten the rings the jar will not seal.
Process the sealed preserves for a minimum of 10 minutes in a boiling water bath.


Yield:
8 half-pint jars
or 4 pint jars

The end product...




Next time we are going to use 1/2 pint jars so we can give them as gifts.
Great on toast, hot biscuits, thumbprint cookies, ice cream...





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