Recipe Intro From feedfeed
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.