Canning Strawberry Pie Filling – Year-Round Deliciousness

Canning strawberry pie filling is more than just a preservation method; it’s a way to bottle sunshine and capture the very essence of summer. Imagine this: the sweet, slightly tart aroma of ripe strawberries, the comforting warmth of a bubbling pie filling, all preserved to be enjoyed far beyond the fleeting berry season. There’s a deep satisfaction in opening a jar of homemade strawberry pie filling in the middle of winter and knowing you can whip up a comforting slice of pure bliss in minutes. We love strawberry pie for its vibrant color, its juicy, melt-in-your-mouth texture, and the way it evokes cherished memories of childhood and simpler times. What makes this particular strawberry pie filling truly special is the control we have over the ingredients – no artificial flavors or preservatives, just the pure, unadulterated taste of delicious strawberries ready to be transformed into your favorite desserts.

Why You’ll Love Making This

Taste the Summer Year-Round

Canning Strawberry Pie Filling

There’s nothing quite like the taste of homemade strawberry pie, and imagine being able to enjoy that deliciousness year-round! Canning your own strawberry pie filling is a fantastic way to preserve the vibrant flavors of fresh strawberries. This process is surprisingly straightforward and incredibly rewarding. Whether you’re a seasoned canner or just starting out, this guide will walk you through creating perfect, shelf-stable strawberry pie filling, ready to be transformed into a comforting dessert whenever the craving strikes.

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 Ingredients and Equipment

Before you begin, it’s essential to have all your ingredients measured out and your equipment ready to go. This recipe makes a generous batch, perfect for filling multiple pies. I usually double or triple the recipe when I have an abundance of strawberries from the garden or a good sale at the market.

First, wash your strawberries thoroughly and remove the hulls. Slice them into uniform pieces. The size of your slices will depend on your personal preference; I like mine to be about 1/4 to 1/2 inch thick. For the sugar and Clear Jel, it’s crucial to measure them accurately. Clear Jel is a type of modified cornstarch that is specifically designed for canning and provides a wonderful, stable thickening without becoming gummy when heated. Do not substitute with regular cornstarch or flour, as they do not hold up well to the canning process and can result in a less desirable texture.

You’ll also need your canning supplies: clean jars, lids, and rings. Make sure your jars are sterilized and kept hot until you’re ready to fill them. This helps prevent breakage and ensures a good seal. You’ll also need a large pot for cooking the filling, a canning pot or large stockpot for water bath canning, jar lifters, a funnel, and a ladle.

Cooking the Strawberry Pie Filling

The cooking process is where the magic happens, transforming fresh berries into a thick, luscious pie filling. It’s important to work efficiently once the filling starts cooking, as it thickens quickly.

1.

Combine Dry Ingredients:

In a large pot, whisk together the sugar and Clear Jel. It’s crucial to combine these thoroughly before adding any liquid to prevent clumps. Make sure there are no pockets of dry Clear Jel.

2.

Add Liquid and Heat:

Gradually stir in the water (or juice) and bottled lemon juice into the sugar and Clear Jel mixture. Stir until smooth. Then, add your sliced strawberries to the pot. Place the pot over medium heat and stir constantly. Continue to stir until the mixture comes to a rolling boil and thickens. This usually takes about 5-8 minutes once it begins to heat up. You’re looking for a thick, glossy consistency that coats the back of a spoon. The goal here is to cook the Clear Jel sufficiently to activate its thickening power and to ensure the filling is heated through, which is essential for safe canning.

3.

Boiling and Thickening:

Once the mixture reaches a rolling boil, continue to boil and stir vigorously for exactly 1 minute. This step is critical for ensuring the Clear Jel is fully cooked and the filling will thicken properly in the jar. Don’t be tempted to reduce the heat or stop stirring; the vigorous boiling is necessary. You’ll notice the mixture becoming very thick and glossy. Be careful, as hot fruit filling can splatter.

4.

Jarring the Filling:

Carefully ladle the hot strawberry pie filling into your hot, sterilized canning jars, leaving a 1-inch headspace from the rim of the jar to the top of the filling. Use a clean, damp cloth to wipe the rim of each jar, ensuring no filling is left on the threads, which can prevent a proper seal.

5.

Processing in a Water Bath Canner:

Place the lids on the jars and screw on the rings just until fingertip tight. Do not overtighten. Carefully place the filled jars into your prepared water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil, then process the jars for the recommended time. For quart jars, the processing time is 30 minutes, and for pint jars, it is 20 minutes. Adjust processing times for altitude if necessary. After the processing time is complete, turn off the heat, remove the canner lid, and let the jars sit in the hot water for another 5 minutes. This helps to equalize the temperature and pressure, further aiding in a good seal.

Cooling and Storing Your Canned Filling

After the jars have rested in the canner, carefully remove them using jar lifters and place them on a towel-lined counter or cooling rack. Allow them to cool undisturbed for 12-24 hours. You will likely hear the satisfying “ping” sound as the lids seal. Once cooled, check the seals by pressing down on the center of each lid. If a lid flexes up and down, it has not sealed properly. These jars should be refrigerated and used within a week or two. Properly sealed jars can be stored in a cool, dark place for up to a year. Enjoy your delicious homemade strawberry pie filling!

Conclusion:

You’ve now learned how to create your very own delicious, shelf-stable canning strawberry pie filling! This recipe is fantastic because it allows you to capture the vibrant taste of fresh strawberries year-round, without the need for constant refrigeration. Imagine the joy of pulling a jar from your pantry and whipping up a comforting strawberry pie or crisp on a whim! It’s incredibly rewarding to have this homemade goodness readily available.

Serving suggestions are endless! Of course, it’s perfect for classic double-crust strawberry pies, but don’t stop there. Try it as a topping for vanilla ice cream, a filling for crepes, or even stirred into yogurt for a delightful breakfast treat. For variations, consider adding a touch of lemon zest for brightness, a pinch of cinnamon for warmth, or even a splash of balsamic vinegar for a sophisticated twist. I wholeheartedly encourage you to give this canning strawberry pie filling recipe a try. The process is satisfying, and the results are absolutely worth it!

FAQs:

Can I use frozen strawberries for this recipe?

Yes, you absolutely can! If using frozen strawberries, allow them to thaw slightly and drain off any excess liquid before proceeding with the recipe. You might need to adjust the thickening agent slightly, so start with the recommended amount and add more if your filling seems too thin.

How long will canned strawberry pie filling last?

Properly canned strawberry pie filling, stored in a cool, dark place, can last for up to 12-18 months. Always check for signs of spoilage before consuming, such as bulging lids, off-odors, or mold.

What’s the best way to thicken the filling if it’s too thin?

If your canned strawberry pie filling seems too thin after opening, you can thicken it by carefully simmering a small portion of the filling with a little cornstarch or flour slurry (mixed with cold water) until it reaches your desired consistency. Reheat the entire jar gently to incorporate the thickened portion.

Canning Strawberry Pie Filling

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

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6 Quarts

Ingredients

• 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 6 quart canning jars, lids, and rings. Sterilize jars, lids, and rings according to manufacturer’s instructions.
2. Step 2
   In a large pot, combine the 6 cups of sugar and 2 1/4 cups of Clear Jel. Gradually whisk in the 7 cups of water until smooth.
3. Step 3
   Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Boil for 1 minute.
4. Step 4
   Remove from heat and stir in the 1/2 cup of bottled lemon juice and the 6 quarts of sliced strawberries.
5. Step 5
   Ladle the hot filling into the prepared hot jars, leaving a 1-inch headspace. Remove air bubbles.
6. Step 6
   Wipe jar rims clean and place lids and rings on the jars. Tighten rings firmly but not excessively.
7. Step 7
   Process jars in a boiling water bath canner for 30 minutes, adjusting for altitude if necessary.
8. Step 8
   Remove jars from canner and let them cool on a towel-lined surface for 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.