Before you begin, review Water-Bath Canning 101 for the complete method and safety fundamentals.
Yield: about 9–10 half-pint jars
Ingredients
- 5½ cups crushed ripe strawberries, about 3 quart boxes
- 1 package powdered pectin
- 8 cups sugar
Instructions
- Sterilize half-pint or pint jars because the sea-level process is under 10 minutes. Prepare lids according to current manufacturer instructions.
- Sort and wash fully ripe strawberries, remove caps, and crush.
- Measure fruit into a kettle, add powdered pectin, and stir well.
- Over high heat, stirring constantly, bring quickly to a full boil across the entire surface.
- Add all sugar, keep stirring, return to a full boil, and boil hard for 1 minute.
- Remove from heat and skim foam. Fill hot sterile jars immediately, leaving ¼-inch headspace. Clean rims and apply lids and bands.
Boiling-water processing time
Start timing only when the canner reaches a full boil. Maintain the boil for the entire process. If boiling stops, return to a boil and restart the full processing time.
| Jar size | 0–1,000 ft | 1,001–6,000 ft | Above 6,000 ft |
|---|---|---|---|
| Half-pints or pints | 5 min | 10 min | 15 min |
Notes
Cool, check, and store:
• Cool jars upright and undisturbed for 12–24 hours.
• Test seals, remove bands, wash, label, and store in a cool, dark, dry place.
• Refrigerate unsealed jars promptly. Do not taste food from a jar showing spoilage.
Always follow the current linked source and your equipment manufacturer’s instructions.
Tested source: National Center for Home Food Preservation tested procedure