Last summer, I found myself staring down a mountain of fresh strawberries from the local farm—those juicy, ruby-red beauties that smell like pure sunshine. My freezer was packed, and jam jars lined every shelf, but I craved something different. That’s when I dove into canning strawberries as pie filling. One bite of that first pie from my own canned strawberry pie filling, and I was hooked. The glossy, thick filling bubbled up just right, with that perfect tart-sweet balance. If you’ve got berries begging to be preserved, this canning strawberries guide turns them into Canned Pie Filling that’ll make your pies shine all winter.
Fresh strawberries soften and release their magic when cooked into this Strawberry Pie Filling Canning Recipe. No more mushy results—the ClearJel keeps everything lusciously thick. I remember pulling the first jar from the water bath, that satisfying ping echoing in my kitchen. It felt like capturing summer in glass.
Why Choose Canning Strawberry Pie Filling?
Water bath canning makes this safe and simple for beginners. Unlike plain canned strawberries, which can turn compote-like, this Canned Strawberry Pie Filling Recipe holds shape for flaky crusts. The lemon juice brightens flavors, and that syrupy glaze? Pure pie perfection. I’ve used it in tarts, cheesecakes, even over ice cream—endless wins.
Grab firm, ripe strawberries for the best texture. Hull them gently; bruised ones bleed too much color. This method yields about 7 quarts from 15 pounds, enough to stock your pantry like mine.
Ingredients for Canning Strawberries
- 15 pounds fresh strawberries, washed, hulled, and halved
- 9 cups granulated sugar
- 4 cups water
- 2 cups ClearJel (cook type)
- 1 cup bottled lemon juice
- 1 teaspoon vanilla extract (optional, for depth)
- 1/2 teaspoon salt (optional, balances sweetness)
These measure for 7 quarts—scale down if needed. ClearJel is key; cornstarch breaks down in canning. I source mine online, and it’s worth every penny for that pro shine.
Step-by-Step Strawberry Pie Filling Canning Recipe
Start your water bath canner heating—fill it deep enough to cover jars by 1 inch. Sterilize quart jars in simmering water or dishwasher. Prep a blanching pot and ice bath too. This Can Strawberry Pie Filling Recipe flows smooth once you’re set up.
- Blanch strawberries: Boil in batches 1 minute, shock in ice water. Drain well—this firms them up.
- Mix sugar, ClearJel, salt in large pot. Whisk in cold water till smooth.
- Bring to boil over medium-high, stirring constantly. Bubble 1-2 minutes till thick like gravy.
- Stir in lemon juice, boil 1 more minute. Remove from heat, fold in blanched berries gently. Add vanilla if using.
- Fill hot jars to 1.5-inch headspace, debubble with chopstick, wipe rims clean.
- Apply lids and rings fingertip-tight. Process quarts 30 minutes (adjust for altitude: +5 min 1-3k ft, etc.).
- Cool jars 24 hours. Check seals—store in cool, dark spot up to a year.
The aroma hits hard—that fresh berry tang mixed with sweet syrup. My kitchen smelled like a bakery for days. Yield: 7 quarts, perfect for pie lovers.
Pro Tips for Perfect Canned Pie Filling
Work in a cool kitchen; hot days make syrup tricky. Use wide-mouth funnels to avoid spills. For brighter color, pick June-bearing varieties—they’re firmer. Test thickness on a plate; it firms more in jars.
- Don’t skip blanching—raw pack leads to floating fruit.
- ClearJel only: Regular pectin weeps syrup later.
- Altitude matters: Always adjust time for safety.
- Fold berries last to keep halves intact.
Variations on Canning Pie Filling
Mix in rhubarb for tart zing—swap 4 pounds strawberries. Add cinnamon (1 tsp per batch) for spice kick. Low-sugar? Cut sugar half, up ClearJel to 2.5 cups, but taste-test first. Blueberry-strawberry blend? Half each fruit, same method. These tweaks keep Canning Strawberry Pie Filling exciting.
Troubleshooting Canning Strawberries
Jars not sealing? Reprocess once or fridge immediately. Siphoning (liquid loss)? Leave extra headspace, cool in canner 10 minutes post-process. Dark color? Add citric acid (1/4 tsp/quart). Too thick? Less ClearJel next time; too thin, boil longer.
- Soft berries: Overripe fruit—use firmer next batch.
- Foamy tops: Skim before jarring.
- Cloudy syrup: Impure water—use filtered.
Ingredient Substitutions
No ClearJel? None safe for canning—order ahead. Fresh lemon? Bottled only for pH consistency. Frozen berries? Thaw, drain extra; texture softer but works. Sugar swap: Splenda for diabetics, but test boil point.
Storage and Serving Suggestions
Store sealed jars cool/dark, 12-18 months peak flavor. Fridge opened jar 1 week. Serve in double crust pie (bake 425F 15 min, 350F 40 min), cobbler, or yogurt parfait. Top cheesecake chilled. Warm gently for pancakes—family favorite!
Frequently Asked Questions
Can I water bath can plain strawberries?
Yes, but for pie filling like this Canned Strawberry Pie Filling, thicken it. Plain ones process 15 min pints, but soften fast.
Is ClearJel necessary for canning pie filling?
Absolutely—it’s canning-safe thickener. Cornstarch fails safety tests.
How long does canned strawberry pie filling last?
Sealed: 1 year+. Opened: fridge 1 week, freeze 3 months.
Can I halve the recipe for pints?
Process pints 25 minutes. Halve ingredients fine.
Why blanch strawberries first?
Prevents shrinking, floating, color loss in jars.
Safe altitude adjustments?
1-6k ft: +5 min; 6-8k: +10; 8-10k: +15. Check USDA guide.
Canning Strawberries Strawberry Pie Filling
Equipment
- Water bath canner
- Quart canning jars
- Large pot
- Blanching basket
Ingredients
- 15 pounds fresh strawberries, hulled and halved
- 9 cups granulated sugar
- 4 cups water
- 2 cups ClearJel (cook type)
- 1 cup bottled lemon juice
- 1 teaspoon vanilla extract optional
Instructions
- Wash, hull, and halve strawberries. Blanch in boiling water 1 minute, ice bath, drain.
- Mix sugar, ClearJel, and water in pot. Boil until thick, stirring.
- Add lemon juice, boil 1 minute. Fold in strawberries and vanilla.
- Fill hot quart jars to 1.5-inch headspace. Debubble, wipe rims, lid fingertip-tight.
- Process in water bath 30 minutes (adjust altitude). Cool 24 hours.
Notes
- Use ClearJel for safe thickening.
- Adjust processing time for altitude.
- Store cool, dark place up to 1 year.
