Strawberry Pie Filling Canning Food

CANNING STRAWBERRY PIE FILLING

Steps:

• Rinse berries well.
• Remove hulls.
• Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.
• Add juice or water, lemon juice and Clear-jel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.
• Ladle hot filling into the hot jars, leaving 1/4″ headspace.
• Wipe rims clean with damp paper towel.
• Center lids on jars.
• Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
• Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.

STRAWBERRY PIE FILLING

Steps:

• Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp.
• Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.