Title: Canning Strawberries
Categories: Canning
Yield: 1 Batch

Text

Wash and hull perfect berries that are red-rip, firm, and without white or hollow centers. Measure berries. Using 1/2 to 1 cup sugar for each 4 cups of berries, spread the berries and sugar in shallow pans in thin alternating layers. Cover with waxed paper or foil if necessary as a protection agains insects and let stand at room temperature for 2 to 4 hours. Then turn into a kettle and simmer for 5 minutes in their own juice. Have some boiling Thin Sirup on hand if there's not enough juice for packing.

Fill jars leaving 1/2 inch of headroom (adding a bit of hot sirup if needed); adjust lids. Process in a Boiling Water Bath - pints for 10 minutes, quarts for 15 minutes. Remove jars; complete seals if necessary.

From "Putting Food By", ISBN 0-8289-0163-5

MM format by Dave Sacerdote From: Dave Sacerdote Date: 02 Jun 97 National Cooking Echo Ä

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