Preserve Summer’s Sweetness: The Ultimate Guide to Strawberry Pie Filling Canning
Unlock the secret to year-round strawberry bliss with this comprehensive guide to strawberry pie filling canning. This incredibly versatile recipe allows you to capture the vibrant taste of fresh strawberries, ensuring you always have a delicious, homemade pie filling ready for your favorite desserts, transforming ordinary moments into extraordinary treats.
Key Ingredients for Strawberry Pie Filling Canning
To embark on your strawberry pie filling canning adventure, gather these essential ingredients:
- 8 cups fresh strawberries, hulled and quartered (about 4 pounds) – Choose ripe, firm berries for the best flavor and texture.
- 1 ½ cups granulated sugar – Adjust to your preferred sweetness, keeping in mind the natural sweetness of your strawberries.
- ½ cup clear gel (or 1 cup Instant Clearjel) – This modified cornstarch is crucial for achieving a thick, stable pie filling that won’t separate during canning or baking. Do not substitute with regular cornstarch or flour for canning.
- ¼ cup lemon juice, fresh or bottled – Essential for both flavor balance and ensuring proper acidity for safe canning.
- 1 teaspoon vanilla extract (optional) – Adds a lovely aromatic depth to the filling.
- Pinch of salt (optional) – Enhances the overall flavor of the berries.
How to Make Strawberry Pie Filling Canning
Get ready to create a truly irresistible strawberry pie filling that’s ridiculously easy to make, bursting with the fresh, sweet-tart flavor of summer, and incredibly satisfying. This recipe focuses on simplicity and taste, delivering a luscious, vibrant filling perfect for pies, tarts, and more. With a preparation time of approximately 30 minutes, plus canning time, you’ll be enjoying homemade goodness in no time!
● Step-by-Step Instructions:
- Prepare Your preserving jars and Lids: Wash your half-pint, pint, or quart preserving jars in hot, soapy water, rinse well, and keep them hot in a boiling water canner or dishwasher. Prepare your lids and bands according to manufacturer instructions.
- Combine Strawberries and Sugar: In a large, non-reactive pot (stainless steel is ideal for canning), combine the hulled and quartered strawberries with the granulated sugar. Gently stir to coat the berries. Let them sit for 15-20 minutes, allowing the sugar to begin drawing out the juices from the strawberries.
- Create the Clearjel Slurry: In a small bowl, whisk together the Clearjel (or Instant Clearjel) with ½ cup of cold water until smooth and no lumps remain. This slurry will be added to thicken your filling. If using Instant Clearjel, simply sprinkle it over the cold liquid mixture in the pot later.
- Heat the Strawberry Mixture: Place the pot of strawberries and sugar over medium heat. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking and encourage the sugar to dissolve. Once boiling, reduce the heat and simmer for 5 minutes, allowing the berries to soften slightly and release more juices.
- Thicken the Filling: Slowly whisk the Clearjel slurry into the simmering strawberry mixture. Continue to stir constantly until the mixture thickens and becomes glossy, approximately 2-3 minutes. If using Instant Clearjel, remove the pot from the heat and sprinkle the Instant Clearjel over the cold liquid mixture, whisking vigorously until thickened.
- Add Lemon Juice and Vanilla: Remove the pot from the heat. Stir in the lemon juice and vanilla extract (if using). The lemon juice is critical for proper acidity and safety in canning. Taste the filling and adjust sweetness if desired, though remember once canned, you cannot adjust it.
- Fill the Jars: Carefully ladle the hot strawberry pie filling into your prepared hot preserving jars, leaving ½ inch of headspace. Remove any air bubbles with a plastic or wooden utensil, adding more filling if necessary to maintain headspace.
- Clean Jar Rims and Apply Lids: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Center the warm lids on the jars and apply the bands, tightening them until finger-tight. Do not overtighten.
- Process in a Boiling Water Canner: Carefully place the filled jars into a boiling water canner, ensuring they are fully submerged in water by at least 1 inch. Bring the water to a rolling boil.
- For Half-Pints and Pints: Process for 20 minutes.
- For Quarts: Process for 25 minutes.
- Adjust processing time for altitude if necessary. Refer to a reliable canning guide for your specific altitude.
- Cool and Check Seals: Turn off the heat and remove the canner lid. Let the jars sit in the hot water for 5 minutes before carefully removing them to a wire rack or towel-lined surface to cool undisturbed for 12-24 hours. Check seals by pressing the center of the lid; if it doesn’t give, it’s sealed.
Why You’ll Love This Strawberry Pie Filling Canning
You’ll quickly fall in love with this homemade strawberry pie filling because it transforms the fleeting sweetness of summer berries into a year-round pantry staple. The main feature here is its incredible versatility – imagine perfectly set, vibrant strawberry pie filling ready at a moment’s notice, without the artificial ingredients or exorbitant cost of store-bought versions. Making it yourself saves you money and guarantees a superior product, far exceeding the often-gelatinous, dull fillings found in supermarkets.
The secret to its exceptional taste lies in the careful balance of fresh, sweet-tart strawberries with bright lemon juice, creating a flavor profile that sings of summer. Unlike some watery, thin fillings, this recipe uses clear gel to achieve a perfectly thick and glossy texture that holds its shape beautifully in any pie or tart. It’s a revelation compared to the cloyingly sweet, often insipid commercial fillings. Try this recipe once, and you’ll forever banish the thought of buying canned pie filling again!
What to Serve Strawberry Pie Filling Canning With
The beauty of strawberry pie filling canning lies in its versatility! While a classic strawberry pie with a flaky crust is an absolute must, here are a few other delightful ways to enjoy your homemade filling:
- Scoop over vanilla ice cream: A warm, luscious spoonful over cold, creamy vanilla is a dessert unparalleled.
- Alongside fluffy pancakes or waffles: Elevate your breakfast or brunch with a generous dollop.
- As a topping for cheesecake or crêpes: The vibrant red and sweet-tart flavor is a perfect counterpoint to rich dairy.
- Folded into yogurt or oatmeal: A healthy and delicious way to add a burst of fruit to your morning.
- In parfaits: Layer with granola and whipped cream for an elegant and easy dessert.
Top Tips for Perfecting Strawberry Pie Filling Canning
- Choose the Right Strawberries: Use ripe, firm, blemish-free strawberries. Overripe or mushy berries will break down too much during cooking and canning, resulting in a less appealing texture.
- Don’t Skimp on Lemon Juice: The lemon juice isn’t just for flavor; it’s crucial for acidity, which is essential for safe boiling water bath canning. Always use the specified amount.
- Use Clearjel, Not Cornstarch: Clearjel (or Instant Clearjel) is a modified food starch specifically designed for canning. It provides excellent thickening that won’t break down or become watery during canning or freezing. Regular cornstarch or flour will not hold up and can cause unsafe canning results.
- Proper Headspace is Key: Always leave the recommended ½ inch headspace in your jars. Too little headspace can cause the lid to buckle, and too much can lead to an unsealed jar.
- Adjust for Altitude: If you live at a high altitude, you’ll need to increase your processing time. Consult a reliable canning guide (like the National Center for Home Food Preservation) for specific adjustments. This is vital for food safety.
- Avoid Overcooking Berries: Simmer just long enough for the berries to soften slightly and release juices. Overcooking will result in a mushy filling with less distinct berry pieces.
- Hot Pack for Best Results: Filling hot jars with hot filling helps maintain jar temperature and reduces the thermal shock when placed in the hot canner, minimizing jar breakage.
Storing and Reheating Tips
Once your strawberry pie filling canning jars have cooled and sealed, remove the bands (they can rust if left on), wipe the jars clean, and store them in a cool, dark place, such as a pantry or basement. Properly canned strawberry pie filling will maintain its quality for up to 18 months, though for optimal flavor, it’s best consumed within 12 months. Always check the seal before opening – if the lid is no longer concave, discard the contents.
To use the filling, simply open a jar and spoon it into your pie crust, tart shells, or over ice cream. No reheating is typically required for immediate use, especially if using it in a baked dessert where it will heat through. If you prefer it warm for topping purposes, gently heat a portion in a saucepan over low heat until warmed through, stirring occasionally. For freezing (if you opted not to can it), store the prepared filling in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before use.
Final Thoughts
This strawberry pie filling canning recipe is more than just a preserve; it’s a jar of concentrated sunshine, ready to brighten any day. Easy to make and unbelievably delicious, it’s the perfect way to extend the joy of seasonal strawberries far beyond summer. Don’t wait – try this recipe and fill your pantry with homemade goodness!
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Strawberry Pie Filling Canning FAQs
Q1: Can I use frozen strawberries for this recipe?
A1: Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before proceeding with the recipe. Keep in mind that frozen berries may be a bit softer in texture.
Q2: What is Clearjel, and why can’t I use cornstarch?
A2: Clearjel is a modified cornstarch specifically designed for canning and freezing, as it resists breakdown due to acidity and high temperatures. Regular cornstarch will thin out and become watery during the canning process, leading to a less desirable and potentially unsafe product.
Q3: How much does this recipe yield?
A3: This recipe typically yields about 4-5 pint-sized jars of strawberry pie filling, enough for 2-3 standard 9-inch pies, depending on how generously you fill them.
Q4: Do I have to add the lemon juice?
A4: Yes, the lemon juice is crucial. It provides essential acidity to ensure the proper pH for safe boiling water bath canning. Do not omit it.
Q5: How do I know if my jars are sealed correctly?
A5: After cooling for 12-24 hours, check for a proper seal. The center of the lid should be concave and not flex when pressed. You might also hear a “ping” sound as they seal while cooling. If a jar doesn’t seal, refrigerate it immediately and consume within a week, or re-process using a new lid.
Strawberry Pie Filling Canning
Ingredients
Equipment
Method
- Prepare your canning jars: wash and sterilize pint jars, lids, and rings. Keep them hot until ready to fill.6 pint canning jars
- In a large pot, combine sliced strawberries, sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring constantly.8 cups fresh strawberries, 3 cups sugar, 1 cup water, 1/4 cup lemon juice
- In a separate small bowl, whisk together ClearJel with a small amount of cold water to form a slurry. This prevents clumping.1 cup ClearJel
- Once the strawberry mixture is boiling, gradually whisk in the ClearJel slurry. Continue to boil and stir for 1-2 minutes until the mixture thickens.
- Remove from heat. Ladle the hot pie filling into the prepared hot pint jars, leaving 1/2 inch headspace. Remove air bubbles.
- Wipe jar rims clean. Center lids on jars and screw on bands until fingertip tight.
- Process jars in a boiling water canner for 20 minutes (adjust for altitude). Once processing is complete, turn off heat, remove canner lid, and let jars stand for 5 minutes before removing to a towel-lined surface.
- Let jars cool undisturbed for 12-24 hours. Check seals; if any jar didn’t seal, refrigerate and use within a few weeks. Store sealed jars in a cool, dark place.