Canning Strawberry Pie Filling – Taste Summer Year-Round

Canning strawberry pie filling is one of those culinary adventures that truly feels like capturing sunshine in a jar. Imagine: the vibrant ruby red of summer strawberries, transformed into a luscious, sweet-tart filling that’s ready to grace your pies all year long. There’s a certain magic to it, isn’t there? We all adore strawberry pie – its flaky crust, its burst of fresh fruit flavor – but having homemade strawberry pie filling readily available? That’s next-level deliciousness! What makes this particular endeavor so special is the control you have over the ingredients. No more artificial flavors or overly processed starches. Just pure, unadulterated strawberry goodness, preserved for those cozy winter evenings or spontaneous summer gatherings. This is about more than just a recipe; it’s about creating a tradition, a taste of home that you can revisit anytime the craving strikes. Get ready to fill your pantry with the sweet scent of summer!

Canning Strawberry Pie Filling

There’s nothing quite like a homemade strawberry pie, and having perfectly preserved strawberry pie filling on hand means you can enjoy that taste of summer year-round. Canning your own filling is a rewarding process that ensures quality ingredients and avoids the high-fructose corn syrup often found in store-bought versions. This recipe is designed to yield enough filling for multiple pies, making it a perfect project for strawberry season when the fruit is at its peak sweetness and flavor. Let’s dive into how to create this delicious pantry staple.

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 Canning Supplies

Before you even start cooking, it’s crucial to have your canning setup ready. This involves sterilizing your jars, lids, and rings. Wash all canning jars, lids, and bands in hot, soapy water and rinse well. Keep the jars hot until ready to fill. You can do this by placing them in a large pot with water and simmering them, or by running them through a hot cycle in your dishwasher. For the lids, follow the manufacturer’s instructions, which typically involves simmering them in water. Sterilizing your equipment is paramount to preventing spoilage and ensuring the safety of your canned goods. It’s also a good idea to have your canning pot, funnel, and jar lifter ready to go.

Creating the Strawberry Pie Filling

This recipe is broken down into two batch sizes for flexibility. The first part details a smaller batch, which is great for testing or if you have fewer strawberries. The second, larger portion is for bulk canning.

Small Batch (Yields approximately 2 Quart Jars)

1. Prepare the Strawberries: Gently wash your strawberries, hull them, and slice them into uniform pieces. Aim for slices that are about 1/4 to 1/2 inch thick. You’ll need about 3 1/2 cups of sliced strawberries for this smaller batch. A general guideline is that 2 pounds of fresh strawberries will yield approximately 1 quart of sliced fruit.

2. Combine Dry Ingredients: In a large saucepan, whisk together the 3/4 cup + 2 Tbsp. sugar and 1/4 cup + 1 Tbsp. Clear Jel. Make sure there are no lumps of Clear Jel. This ensures a smooth, thickened filling without graininess.

3. Add Wet Ingredients and Cook: Gradually whisk in the 1 cup of water (or juice of your choice – apple or white grape juice work well and add a subtle depth of flavor). Add the 3 1/2 tsp. bottled lemon juice. Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, continue to cook and stir for 2 minutes. This cooking time is essential to activate the thickening power of the Clear Jel.

4. Incorporate Strawberries and Finish Cooking: Gently fold in the prepared sliced strawberries. Return the mixture to a boil, stirring gently to avoid crushing the berries too much. Once it returns to a boil, cook for an additional 1 minute. The mixture should be thick and bubbly. Remove from heat immediately.

5. Fill Jars: Ladle the hot filling into your prepared, hot jars, leaving a 1-inch headspace. Remove any air bubbles by sliding a non-metallic utensil (like a wooden skewer or plastic spatula) around the inside edges of the jar. Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands fingertip-tight.

Large Batch (Yields approximately 7 Quart Jars)

This larger batch is perfect for when you have an abundance of strawberries.

1. Prepare the Strawberries: Wash, hull, and slice approximately 14 to 15 pounds of fresh strawberries. This should yield about 6 quarts of sliced strawberries. Ensure the slices are consistent in size for even cooking and texture.

2. Combine Dry Ingredients for Bulk: In a very large pot (a 10-12 quart stockpot is ideal), whisk together the 6 cups of sugar and 2 1/4 cups of Clear Jel. Ensuring thorough mixing here will prevent lumps in your final filling.

3. Add Liquids and Thicken: Gradually whisk in the 7 cups of water (or juice) and the 1/2 cup of bottled lemon juice. Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly. Once boiling, continue to cook and stir for a full 2 minutes. This step is critical for the Clear Jel to reach its full thickening potential.

4. Add Strawberries and Cook Briefly: Gently stir in the 6 quarts of prepared sliced strawberries. Continue to cook, stirring carefully, until the filling returns to a boil. Boil for exactly 1 minute. The goal here is to heat the strawberries through and slightly soften them without turning them into mush. The filling should be thick and glossy.

5. Jar the Filling: Carefully ladle the hot strawberry pie filling into your sterilized, hot quart jars, maintaining a 1-inch headspace. Use a damp paper towel to wipe the rims of the jars clean. This is crucial for a good seal. Place the sterilized lids on the jars, followed by the bands, screwing them on only until they are fingertip-tight. Over-tightening can prevent air from escaping during processing.

Processing in a Water Bath Canner

After filling and sealing your jars, it’s time to process them.

1. Prepare the Water Bath Canner: Place the filled jars on the rack in your boiling water bath canner. Ensure there is at least an inch or two of water in the canner. Add more hot water if necessary to cover the jars by at least 1 to 2 inches.

2. Boil and Process: Bring the water to a rolling boil. Once boiling, start your processing time. For quart jars of strawberry pie filling, process for 30 minutes at sea level. Adjust processing time for altitudes above 1,000 feet according to tested canning guidelines.

3. Cool and Check Seals: After the processing time is complete, turn off the heat, remove the canner lid, and let the jars stand in the hot water for another 5 minutes. Then, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter or cooling rack, leaving at least an inch of space between jars. Allow the jars to cool undisturbed for 12 to 24 hours. You should hear satisfying pings as the lids seal. Once cooled, check each lid to ensure it is firmly sealed. If a lid has not sealed, you can refrigerate the jar and use the filling within a few weeks, or reprocess it with a new lid within 24 hours. Properly sealed jars can be stored in a cool, dark place for up to a year. Enjoy your homemade strawberry pie filling!

Conclusion:

Now that you’ve learned how to create your own delicious, homemade canning strawberry pie filling, you’re ready to enjoy the taste of summer all year long! This recipe is fantastic because it allows you to capture the vibrant flavor and beautiful color of fresh strawberries without relying on artificial ingredients or preservatives. Imagine the convenience of having perfectly portioned, ready-to-use pie filling at your fingertips, saving you time and effort when that dessert craving strikes. Your canned strawberry pie filling is incredibly versatile. Beyond classic double-crust pies, it’s wonderful spooned over pancakes, waffles, or ice cream. You can even use it as a base for trifles or as a topping for cheesecakes. For variations, consider adding a touch of lemon zest for brightness or a pinch of cinnamon for warmth. Don’t be intimidated by the canning process; with a little practice, it becomes second nature. I truly encourage you to give this a try – the satisfaction of opening a jar of your own preserved strawberry goodness is immense!

Frequently Asked Questions about Canning Strawberry Pie Filling:

Q: How long will my canned strawberry pie filling last?

A: When properly canned and stored in a cool, dark place, your homemade canning strawberry pie filling should remain safe and retain its quality for at least 12-18 months. Always check for any signs of spoilage, such as a bulging lid or off-smells, before consuming.

Q: Can I adjust the sweetness of the strawberry pie filling?

A: Absolutely! The sugar content in this recipe is a guideline. You can slightly reduce it if you prefer a tarter filling, or increase it if your strawberries are particularly tart. Taste your mixture before canning and adjust to your preference. Remember that the canning process can sometimes mellow flavors, so aim for it to be just right when you taste it.

Canning Strawberry Pie Filling

Preserve the deliciousness of fresh strawberries for pies year-round with this easy canning recipe for strawberry pie filling.

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
   Wash and hull strawberries. Slice if large.
2. Step 2
   In a large pot, whisk together the Clear Jel and sugar. Gradually stir in the water (or juice) until smooth.
3. Step 3
   Cook and stir the mixture over medium heat until it thickens and bubbles. Cook for 1 minute, stirring constantly.
4. Step 4
   Add the prepared strawberries and bottled lemon juice. Stir gently to coat the strawberries.
5. Step 5
   Bring the mixture back to a boil and cook for 1 minute, stirring gently.
6. Step 6
   Ladle hot filling into clean, hot canning jars, leaving 1-inch headspace.
7. Step 7
   Remove air bubbles and adjust headspace if necessary.
8. Step 8
   Wipe jar rims and place lids and rings on.
9. Step 9
   Process in a boiling water canner according to manufacturer’s instructions for your altitude. Typically, this is 20 minutes for quarts at sea level, adjusting for altitude.

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.