Canning strawberries for jam is one of the most pleasant summer gardening tasks. The glorious sun on your back, the scent of ripe strawberries in the air and a handful of luscious, sweet fruit filling basket after basket turns this task into a delightful experience.
Strawberries, both tame and wild, are delicious when made into jellies and jams. While there is a decidedly different flavor to both varieties, the biggest difference is the size. Wild strawberries rarely reach the size of a dime. Tame strawberries come in sizes that range from very small to huge specimens that can rival a good-sized apricot.
Strawberries are delicate berries and must be handled carefully and quickly. Never wash strawberries until you intend to use them, and don't expect them to last more than one day on the counter or two to three days in the refrigerator. For best results, pick strawberries the same day you plan on canning strawberry jam.
Home Canning Methods
Canning strawberry jam is easily done in a few hours. Always start with a clean kitchen and remember to sterilize all equipment to prevent bacteria growth. It's also important to know that the United States Department of Agriculture has issued a warning to home canners to avoid using home canning recipes that have been passed down through the years. Due to differences in today's soil and hybrid vegetables and fruits, home canning recipes older than 1990 should not be used.
Open kettle canning, microwave canning and stove canning do not reach temperatures that are high enough to destroy the bacteria that causes very dangerous, oftentimes deadly, microorganisms such as botulism.
The only methods that are safe for canning are a boiling water bath (also called the hot water bath) for high acid foods or pressure cooking for low acid foods.
How to Sterilize Jars
Jars must be sterilized prior to home canning. Place jars to be sterilized into an empty canner (right side up) on the rack. Using hot water, fill the canner, making sure the water reaches a depth of at least one inch above the mouth of the jars, and bring to a boil. At altitudes of 1,000, boil the jars for ten minutes. At higher elevations, boil one additional minute per additional 1,000 feet of elevation. Keep jars, lids and rings hot until ready to use. Sterilize other equipment, such as the canning funnel and utensils, in the same hot water bath or in the dishwasher.
Strawberry Jam Recipe
Ingredients You Will Need:
2 quarts strawberries
6 cups sugar
Wash strawberries in a cold water bath, rinse and repeat until water runs clean. Drain strawberries.
Using a large kettle, crush one layer of strawberries at a time until you have the entire two quarts crushed and ready to heat. Add sugar and mix.
Slowly bring to a boil, stirring constantly. Boil for 40 minutes, being careful not to let the berries scorch. Using the canning funnel, pour berry mixture into hot jars, wipe the lip of the jar, adjust lids and rings and place into a hot water bath and boil for 15 minutes.
This recipe will yield about four or five pints. Store unsealed jars in the refrigerator for several months.
If using powdered pectin, follow the recipe in the box.
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