What To Know
- Use a clean cloth or towel to wipe the rims of the jars to remove any spills or residue.
- The lids should be concave, and you should hear a “pop” sound when you press down on the center of the lid.
- If the lid is flat or doesn’t make a popping sound, the jar did not seal properly and should be refrigerated and consumed within a week.
Summer is the peak season for juicy, ripe strawberries, and what better way to preserve their deliciousness than by making your own homemade strawberry pie filling to can? This simple guide will walk you through the process, step-by-step, so you can enjoy the taste of summer all year round.
Gather Your Ingredients and Supplies
Before you get started, make sure you have all the necessary ingredients and equipment. Here’s what you’ll need:
- Strawberries: Choose fresh, ripe strawberries. Avoid using overripe or damaged berries.
- Sugar: Granulated sugar is the most common type used for canning.
- Lemon juice: This helps to prevent discoloration and enhances the flavor.
- Cornstarch: This thickens the filling and gives it a smooth texture.
- Water: Used to dissolve the sugar and cornstarch.
- Canning jars and lids: Use jars specifically designed for canning, and make sure the lids are new and unused.
- Canning pot: A large pot with a rack to hold the jars.
- Jar lifter: This tool helps you safely lift hot jars from the canning pot.
- Measuring cups and spoons: For precise measuring of ingredients.
- Large pot: For cooking the filling.
- Ladle: To transfer the filling into jars.
- Funnel: For filling the jars without spilling.
- Clean cloths or towels: To wipe down jars and lids.
- Rubber spatula: For stirring the filling.
Preparing the Strawberries
1. Wash and hull: Gently wash the strawberries under cool running water. Remove the green tops (hulls) using a paring knife or a strawberry huller.
2. Slice or chop: Depending on your preference, you can slice the strawberries or chop them into smaller pieces.
3. Measure and set aside: Measure out the desired amount of strawberries for your filling.
Making the Filling
1. Combine ingredients: In a large pot, combine the strawberries, sugar, lemon juice, and cornstarch. Stir well to ensure everything is evenly distributed.
2. Cook the filling: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the filling thickens.
3. Check for consistency: To test if the filling is thick enough, spoon a small amount onto a chilled plate. If it sets quickly, it’s ready. If not, continue to simmer for a few more minutes.
Preparing the Jars and Lids
1. Sterilize the jars: Wash the jars and lids thoroughly with hot, soapy water. Place the jars in a boiling water bath for 10 minutes to sterilize them.
2. Heat the lids: Place the lids in a saucepan filled with hot water for a few minutes. This helps to soften the sealing compound.
Filling and Sealing the Jars
1. Ladle the filling: Carefully ladle the hot filling into the sterilized jars, leaving about ½ inch of headspace at the top.
2. Wipe the rims: Use a clean cloth or towel to wipe the rims of the jars to remove any spills or residue.
3. Place the lids: Place the heated lids on the jars and screw on the bands until they are fingertip tight.
Canning Process
1. Prepare the canning pot: Fill the canning pot with enough water to cover the jars by at least 1-2 inches. Bring the water to a boil.
2. Process the jars: Carefully lower the filled jars into the boiling water bath, ensuring they are completely submerged. Process the jars for 20 minutes, adjusting the time based on your altitude.
3. Remove and cool: After processing, carefully remove the jars from the canning pot using a jar lifter. Place them on a clean, dry towel and allow them to cool completely.
Checking for Seals
Once the jars have cooled completely, you can check for proper seals. The lids should be concave, and you should hear a “pop” sound when you press down on the center of the lid. If the lid is flat or doesn’t make a popping sound, the jar did not seal properly and should be refrigerated and consumed within a week.
Storing and Using Your Caned Strawberry Pie Filling
Store your canned strawberry pie filling in a cool, dark place. Once opened, refrigerate and use within a few weeks.
Enjoying Your Homemade Strawberry Pie Filling
Now that you have a pantry full of delicious homemade strawberry pie filling, you can use it to make a variety of treats, including:
- Strawberry pie: This is the classic use for your canned filling.
- Strawberry cobbler: A warm and comforting dessert that’s perfect for any occasion.
- Strawberry crisp: A delightful combination of sweet and crunchy textures.
- Strawberry ice cream: Add a scoop of your favorite ice cream to a bowl of warm strawberry filling.
- Strawberry smoothies: Blend your canned filling with milk, yogurt, and other fruits for a refreshing and healthy treat.
A Sweet Success: The Final Touches
Making your own strawberry pie filling to can is a rewarding experience. You’ll be able to enjoy the taste of summer all year round, and you’ll have the satisfaction of knowing you made it from scratch. So, gather your ingredients, follow these steps, and get ready to enjoy the sweetness of homemade pie filling!
Frequently Asked Questions
Q: What if my filling doesn‘t thicken enough?
A: If your filling is too thin, you can add more cornstarch to thicken it. Be sure to stir it in thoroughly and bring the mixture to a boil again to ensure the cornstarch dissolves properly.
Q: How long does canned strawberry pie filling last?
A: Properly canned strawberry pie filling can last for up to a year if stored in a cool, dark place.
Q: Can I use frozen strawberries to make pie filling?
A: You can use frozen strawberries, but you may need to adjust the cooking time slightly. Frozen strawberries tend to release more moisture, so you may need to simmer the filling for a longer period to thicken it.
Q: Can I use a different type of sweetener?
A: You can experiment with different sweeteners, such as honey or maple syrup. However, keep in mind that the amount of sweetener may need to be adjusted to achieve the desired sweetness.
Q: What are some other fruits I can can using this method?
A: This method can be used to can a variety of fruits, such as peaches, blueberries, raspberries, and cherries. Just adjust the cooking time and amount of sweetener based on the fruit you are using.
