What do you do when strawberry season has hit its peak?  You’ve eaten hundreds of fresh berries, you’ve froze bags and bags and your freezer is busting at the seams, and your pantry is filled with rows of strawberry jam.  I was thinking, “Could I can whole strawberries in syrup?”  I’ve canned whole peaches and pears.  Hmmmm.

I largely referred to my canned peaches recipe for guidance.  I use a medium syrup recipe for this sauce which goes nicely with the strawberries.  Note, canned strawberries will lose a little flavor and color during processing.  You will never mistaken their taste for fresh strawberries.  This is a fun project to do when you still are swimming in strawberries, but you need another option.  You are maxed out!  Canned strawberries are perfect over waffles & pancakes, stirred in oatmeal & yogurt, or served in a small ramekin for a little sweet treat.

Fresh Strawberries in Syrup

About 8 pint jars or 4 quart jars

6-12 lbs of firm strawberries, hulled (super soft strawberries will not hold up well to the canning process)

Medium syrup (recipe follows at bottom of page)

Wash jars, lids, and bands.  Place jars in water bath canner and add water until it reaches the top of jars.  Cover canner and bring to a simmer.  Do not boil, presterilization is unnecessary.

When medium syrup is ready (recipe below), ladle 1/2 cup hot medium syrup into each hot jar.  Fill jar with berries to with a 1/2″ headspace.  Gently place skewer in jar to remove any hidden air bubbles careful not to cut into any berries.  Add more hot syrup to over berries leaving 1/2″ headspace.  Wipe rim.  Center lid on jar and screw band on.

Get canning water to almost boiling.  Place jars in canner and ensure water is completely covering jars.  Bring to a boil and process pints and quart jars for 15 minutes (pints) or 20 minutes (quarts).  Turn off heat and wait 5 minutes.  Remove jars and place on kitchen towel or wood board.  Cool completely before moving, about 12 hours.

Medium syrup (Makes 7 cups syrup)

3 1/4 cups granulated sugar

5 cups water

In stainless steel saucepan, combine sugar and water.  Bring to a boil over medium-high heat, stirring until sugar is dissolved.  Reduce heat to low and keep warm until needed, taking care not to boil syrup down.  You do want to have syrup warm/hot when packing with fruit right before canning.

Recipe inspired by a canned peaches recipe found in “The Ball Complete Book of Home Preserving”.  This is not a paid blog post.