Canning Strawberry Pie Filling – Year-Round Summer Sweetness

Canning strawberry pie filling is a delightful way to capture the essence of summer’s bounty and enjoy it year-round. Imagine biting into a slice of perfectly sweet and tangy strawberry pie in the heart of winter, its vibrant ruby-red filling a testament to your foresight and effort. That’s the magic of canning strawberry pie filling! It’s a project that brings immense satisfaction, allowing us to preserve the plump, sun-ripened strawberries at their peak flavor. This isn’t just about creating a staple ingredient; it’s about creating memories, ensuring that the joy of a homemade strawberry pie is never more than a cupboard away. What truly makes this preserved filling special is its pure, unadulterated strawberry taste, free from the preservatives and artificial flavors often found in store-bought versions. This ability to control the quality and flavor makes canning strawberry pie filling a truly rewarding endeavor.

Why We Love This Canning Project

Preserving Sunshine, One Jar at a Time

Canning Strawberry Pie Filling

There’s nothing quite like the taste of homemade strawberry pie. And with a little preparation, you can capture that summer sweetness to enjoy all year round! Canning your own strawberry pie filling is a rewarding process that ensures you have delicious, ready-to-go filling for those unexpected pie cravings or planned holiday gatherings. Imagine pulling out a jar of vibrant red strawberry goodness when fresh berries are out of season – it’s a little taste of sunshine in your pantry. This recipe is designed to yield enough filling for approximately six quart-sized jars, so you’ll be well-stocked.

Ingredients:

• 3 1/2 cups strawberries (sliced, from 1 quart of fresh fruit, about 2 lbs)
• 3/4 cup + 2 Tbsp. Sugar
• 1/4 cup + 1 Tbsp. Clear Jel
• 1 cup water (or juice)
• 3 1/2 tsp. Bottled lemon juice
• 6 Quart sliced strawberries ( from about 7 quarts of fresh fruit, or about 14 to 15 lbs)
• 6 cups Sugar
• 2 1/4 cups Clear Jel
• 7 cups Water (or juice)
• 1/2 cup Bottled Lemon Juice

Preparing Your Fruit and Workspace

Before you begin, it’s crucial to have everything ready. Wash your strawberries thoroughly and remove the green tops. Slice them into bite-sized pieces. For this recipe, you’ll notice two sets of ingredient quantities. The smaller amounts are for a test batch to get the hang of the process or if you only need a small amount for immediate use. The larger quantities are for canning. Ensure you have clean jars, lids, and rings ready for processing. Sterilize your jars by washing them in hot, soapy water and then either running them through a dishwasher cycle on a sanitize setting or boiling them in water for at least 10 minutes. Keep the jars hot until you’re ready to fill them to prevent thermal shock when adding the hot filling.

Making the Strawberry Pie Filling

1. **Combine Dry Ingredients:** In a large, heavy-bottomed saucepan, whisk together the sugar and Clear Jel for the total recipe amount (6 cups sugar and 2 1/4 cups Clear Jel). Ensure there are no lumps of Clear Jel. This dry mixture will help prevent scorching and will thicken the filling evenly.

2. **Add Liquids and Heat:** Gradually whisk in the water (or juice) and bottled lemon juice into the dry ingredients. Stir until the mixture is smooth. Place the saucepan over medium-high heat and stir constantly. You’ll want to bring this mixture to a boil. This is a critical step for activating the Clear Jel.

3. **Thicken the Filling:** Once the mixture comes to a rolling boil (a boil that cannot be stirred down), continue to boil and stir for exactly 1 minute. This ensures the Clear Jel is fully activated and will provide the proper thickening power. The mixture will become very thick and glossy at this stage. Remove the saucepan from the heat.

4. **Incorporate the Strawberries:** Gently fold in your prepared sliced strawberries (6 quarts). Stir carefully to coat the strawberries evenly with the thickened mixture. Avoid crushing the berries too much; you want them to hold their shape somewhat in the pie. Allow the mixture to sit for about 5-10 minutes to let the flavors meld and the strawberries release some of their juices. This resting period also helps the filling cool slightly, making it easier to handle for jarring.

5. **Fill the Jars:** Ladle the hot strawberry pie filling into your hot, sterilized jars. Leave a headspace of 1 inch between the top of the filling and the rim of the jar. This headspace is crucial for proper sealing during the canning process. If you find any air bubbles, gently slide a non-metallic utensil (like a plastic spatula or chopstick) around the inside of the jar to release them. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.

6. **Process in a Water Bath:** Place the lids on the jars and screw on the rings until they are fingertip tight. Do not overtighten. Place the filled jars in your canner filled with simmering water, ensuring the water level is at least 1 inch above the tops of the jars. Bring the water to a rolling boil. Once boiling, process the jars for 30 minutes for quart jars (adjusting for altitude if necessary). After processing, turn off the heat, remove the canner lid, and let the jars sit in the canner for another 5 minutes before carefully removing them with a jar lifter.

7. **Cool and Store:** Place the hot jars on a clean towel or cooling rack, leaving at least an inch of space between them. Allow them to cool undisturbed for 12-24 hours. You should hear the satisfying “ping” as the lids seal. Once cooled, check the seals by pressing down on the center of the lid. If the lid doesn’t flex, it’s sealed. Remove the rings (they can trap moisture and cause rust) and wash the jars. Store your canned strawberry pie filling in a cool, dark place. Properly canned filling should last for at least a year. Enjoy the fruits of your labor in pies, tarts, and more!

Conclusion:

And there you have it! You’re now equipped to create your very own delicious, homemade canned strawberry pie filling. This recipe is fantastic because it allows you to capture the vibrant taste of fresh strawberries, ensuring you have a taste of summer all year round. Imagine cracking open a jar on a chilly evening and whipping up a warm, bubbling strawberry pie in minutes. It’s so rewarding to know exactly what goes into your food, free from artificial preservatives and with that unmistakable homemade flavor. I truly encourage you to give this canning strawberry pie filling recipe a try – the results are simply spectacular!

This versatile filling isn’t just for pies! It’s also wonderful spooned over ice cream, pancakes, waffles, or even swirled into yogurt. For variations, consider adding a pinch of cinnamon or a splash of lemon zest to your canning mixture for an extra layer of flavor. Don’t be intimidated by canning; it’s a straightforward process that opens up a world of culinary possibilities. You’ll be so proud of your pantry stocked with this delightful homemade goodness.

Frequently Asked Questions:

How long will canned strawberry pie filling last?

When properly canned using the tested recipe and processed according to recommended guidelines, your canned strawberry pie filling should be good for at least 12-18 months when stored in a cool, dark, and dry place. Always check for signs of spoilage like bulging lids or off odors before consuming.

Can I use frozen strawberries for this recipe?

Yes, absolutely! Frozen strawberries are a perfectly acceptable substitute for fresh ones in this canning strawberry pie filling recipe. Ensure they are fully thawed and drained of excess liquid before proceeding with the recipe. You might notice a slightly less vibrant color, but the flavor will still be wonderful.

What kind of jars are best for canning pie filling?

Standard Mason jars with two-piece lids (a flat lid and a screw band) are ideal for canning. Ensure your jars and lids are clean and free from damage. It’s crucial to use canning-specific lids as they create the necessary seal for safe preservation.

Canning Strawberry Pie Filling

A recipe for canning homemade strawberry pie filling for later use.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6 quarts

Ingredients

• 3 1/2 cups sliced strawberries (from 1 quart of fresh fruit, about 2 lbs)
• 3/4 cup + 2 Tbsp. Sugar
• 1/4 cup + 1 Tbsp. Clear Jel
• 1 cup water (or juice)
• 3 1/2 tsp. Bottled lemon juice
• 6 Quart sliced strawberries (from about 7 quarts of fresh fruit, or about 14 to 15 lbs)
• 6 cups Sugar
• 2 1/4 cups Clear Jel
• 7 cups Water (or juice)
• 1/2 cup Bottled Lemon Juice

Instructions

1. Step 1
   Prepare your canning jars, lids, and rings. Wash jars and bands in hot soapy water, rinse and keep hot. Heat lids in a small saucepan of simmering water (do not boil).
2. Step 2
   In a large pot, combine the 6 quarts of sliced strawberries, 6 cups of sugar, 2 1/4 cups of Clear Jel, 7 cups of water (or juice), and 1/2 cup of bottled lemon juice.
3. Step 3
   Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1 minute, stirring continuously.
4. Step 4
   Carefully ladle the hot pie filling into hot canning jars, leaving 1-inch headspace.
5. Step 5
   Remove air bubbles by sliding a non-metallic utensil around the inside of the jar. Wipe rims clean with a damp cloth.
6. Step 6
   Place lids on jars and screw on bands fingertip tight.
7. Step 7
   Process jars in a boiling water canner for 30 minutes for pints and 40 minutes for quarts, adjusting for altitude.
8. Step 8
   Remove jars from canner and let cool undisturbed for 12-24 hours. Check seals.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.