Strawberry Syrup Canning Food

STRAWBERRY SYRUP-CANNING RECIPE

Steps:

• Note:.
• Lemon Peel, pith removed will be 1 2-inch strip.
• Wash strawberries, drain and de-stem.
• Crush strawberries.
• In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
• Simmer for 5 minutes, stirring often.
• Strain through a damp jelly bag or several layers of damp cheesecloth.
• In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
• Bring to a hard, rolling boil.
• Add the strawberry juice mixture and corn syrup to sugar syrup.
• Boil for 5 minutes, stirring often.
• Stir in lemon juice.
• Ladle hot syrup into sterile, hot jars.
• Leave 1/4 inch head space.
• Wipe rims and adjust caps.
• Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
• Note: Fruit syrups tend to be thin. If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch. Bring to a boil cooking until syrup thickens. DO NOT ADD CORNSTARCH BEFORE CANNING.

LOW SUGAR STRAWBERRY SYRUP

Steps:

• combine sugar, juice and strawberries in a small sauce pan.
• bring to a boil over medium heat.
• stir occasionally.
• once mixture begins to boil, reduce heat to simmer.
• simmer for ten minutes, I also like to break the strawberries into smaller chunks while simmering.
• if mixture is not thick enough after 10 mins, add flour.
• simmer for an additional 5 minutes.
• allow sauce to cool for 5 mins and then use it -- I like it warm.