- 1 kg Driscoll's Strawberries, hulled and cubed
- 1 kg sugar, granulated
- 1 Package pectin, such as CERTO or Sure-Jell
- 1 Tbsp. butter
- 1 lemon, sliced
30 - 45 minutes | 4 jars of 250 ml | snacking | picnic
As a rule, fruit preserves can be canned using the water-bath method. Water-bath canning is not difficult, but it does require attention to detail. You'll need some specific equipment (see Equipment, below), and you need to make sure your jars, lids and utensils are well sterilized. The USDA publishes a very thorough guide to home canning, with excellent instructions on how to can safely. We recommend reviewing this carefully before canning (www.uga.edu/nchfp/publications/publications_usda.html).
Before you start cooking up your berries, make sure you have the following items:
-A large pot *
-A rack that fits in the bottom of the pot *
-A pair of canning tongs *
-A magnetic lid wand *
-A jar funnel *
-A ladle *
-A quick-read thermometer
-A kitchen scale
-Cooling racks to set the hot jars on
-Plenty of kitchen towels
-Plenty of jars, rings and unused lids
-Patience, and a sense of humor
Most of these items, as well as a variety of jars, lids and rings, are readily available in most hardware stores, as well as some grocery stores.
*You can often find kits that have all these elements together, rather than purchasing them separately.
Combine strawberries and sugar in a large, nonreactive pot (enamel or stainless steel is best). Let stand at least 20 minutes or up to two hours.
Stir strawberries and sugar until mixed well, and place over medium-high heat. Add lemon slices, pectin and butter (butter is added to reduce foaming). Stir frequently, taking care not to burn the sugar.
Bring to a boil and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add a little more butter. Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 110°C. Turn off heat. Remove lemon slices. Process immediately for canning (See On Canning, below). Otherwise, allow to cool, then pack in jars and refrigerate, or freezer-safe containers or bags if freezing.