Strawberry Syrup Canning Food

STRAWBERRY SAUCE {WITH CANNING INSTRUCTIONS}

Steps:

• Add prepared strawberries and sugar to a large bowl. Toss to coat well. Chill for at least one hour.
• Prepare a water bath for canning, fill with enough water to cover jars by 1-inch of water. Remove rings, set aside. Place lids in a small saucepan. Place empty jars in water, cover and bring to a boil. Boil jars for 10 minutes, carefully removing with tongs and emptying water back into canning pot. Rest hot jars open end up, on a clean kitchen towel. Pour 1 jar worth of hot liquid into saucepan containing the lids.
• Add strawberry mixture to a 5-quart or larger pot. Bring to a simmer over medium heat. Stir frequently. Remove strawberries to a clean bowl, leaving strawberry liquid behind. Continue cooking liquid until it thickens and has reduced some, roughly 15 minutes.
• Return strawberries to pan, cooking and stirring for 15-20 minutes. Skim off any foam.
• Divide mixture between sterilized jars. Wipe clean, place top and ring on. Carefully add to water bath, boiling for 5 minutes.
• Carefully remove jars to a clean towel. Allow jars to rest undisturbed for 12 hours. Listen for the list to pop. If they pop, your jars are sealed. If they do not seal, store in the refrigerator and use within 2 weeks.

STRAWBERRY SYRUP

Steps:

• Gently rinse the berries under cold running water.
• Remove the caps and stems.
• Place the berries in a large mixing bowl and mash them well.
• Add the lemon juice, stir well.
• Place mashed berries in a medium sauce pot, over medium-high heat, and bring to a boil.
• REDUCE heat and let simmer until soft, about 5-10 minutes, stirring constantly.
• Place colander over a sauce pot. Drape with clean white cotton cloth.
• Pour the strawberries in the strainer, let drain until cool.
• Squeeze as much juice as possible from the berries. Set aside for now.
• Wash jars and bands in hot soapy water, rinse well.
• Place jars in boiling water, let boil for 15 minutes to sterilize.
• Place smaller sauce pot, half filled with water, over lowest heat setting on stove top.
• Add the bands and NEW lids to the water, let stay until ready to seal jars.
• Prepare your canning station, have everything needed on hand and ready.
• Measure the amount of berry juice produced. You should have 4½ to 5 cups of liquid.
• Place juice in large sauce pot.
• Adjust the sugar to juice ratio as desired for your own personal tastes.
• Add sugar, stir mixture constantly to prevent burning and sticking.
• Bring mixture to a boil, let simmer at this point for ONE minute.
• Remove jars from hot water, set on towel.
• Using a ladle and funnel, fill jars, leaving ¼ inch head space.
• Using a damp cloth, wipe the tops and threads of the jar, cleaning well.
• Lift one lid from water and center on top of jar.
• Lift one band from water, place on jar, tighten only finger tight.
• Repeat this process until all jars are filled.
• Place sealed jars in canning rack of water bath canner.
• Lower the filled rack into the water.
• Water must cover the jar tops by about 1-2 inches at all times.
• Bring back to a boil, cover the canning pot.
• Start timing the canning process.
• Process the jars based on the proper altitude time for your area.
• When processed, raise the rack and let rest on rim of canner for five minutes.
• Carefully lift the jars, place on a folded towel in a draft free area, undisturbed for 24 hours.
• Resist the urge to press the tops of the jars for a full 24 hours.
• Enjoy the "ping" sound as your jars seal.
• If the button on the lid remains down, jars are properly sealed.
• Any jars that did not seal may be refrigerated and used first.
• Store jars in a cool dark area for up to one year.
• Enjoy!

STRAWBERRY SYRUP

Steps:

• Wash berries; remove green caps. Place about half the berries in a Dutch oven. Use a slotted spoon or potato masher to crush berries; add remaining berries and crush again.
• Add water. Bring to boiling; reduce heat. Cook, uncovered, over low heat for 5 minutes, stirring occasionally.
• Line a strainer or colander with a double layer of 100-percent-cotton cheesecloth; set over a bowl. Pour berry mixture into strainer. Press to drain all juice. Discard strawberry mixture. Measure 6 cups juice.
• In a 3- or 4-quart saucepan or Dutch oven heat the juice to rolling boil; stir in the sugar. Continue boiling until mixture is slightly thickened, about 30 minutes, stirring occasionally to prevent sticking.
• Pour syrup into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process in boiling-water canner for 5 minutes. Remove jars from canner; cool on racks.

HOMEMADE STRAWBERRY SYRUP

Steps:

• Rinse and remove the tops of the berries.
• Cut berries in quarters (or eighths for big ones) and add them to a large saucepan.
• Cook berries over medium heat and gently mush them with a wooden spoon or spatula as they heat up.
• Add in the sugar and lemon juice and continue to cook, stirring often until the syrup comes to a boil.
• Cook at a boil for two minutes, stirring the whole time. You may need to lower the heat a bit to keep the sauce from boiling over.
• Remove the pot from the heat and allow the syrup to cool before storing. It will thicken as it cools.
• Using a metal spoon, skim foam from the top of the sauce.

STRAWBERRY JAM

Steps:

• Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
• Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
• Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
• Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
• Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

SUMMER STRAWBERRY SYRUP WITH CANNING INSTRUCTIONS

Steps:

• Instructions1. Wash and hull your strawberries. Cut large berries in half. Add the strawberries, sugar and lemon to a saucepan. Stir to combine.2. Bring the mixture to a boil and let simmer for five minutes. Turn off the heat. Let the mixture steep in the pot until cooled. All of the colour should bleed out of the berries creating a bright red syrup.4. Strain the strawberry mixture through the cheesecloth and strainer or jelly bag. Don't push or squeeze the mixture or you will end up with a cloudy syrup. You can gently stir the mixture once or twice to help release the liquid. To get them most syrup let this sit for at least one hour (overnight is ideal) to allow the liquid to drain from the berries.5. Once drained you can bottle the syrup and store it on the refrigerator. It will keep for a couple of weeks. For longer storage you can process it in a hot water bath. Follow your canners instructions to process. Sterilise your canning jars and supplies. Bring the syrup to a quick boil, ladle into sterilized jars, seal and process for ten minutes.6. Serve your syrup over ice cream or pour a splash into your summer cocktails.

STRAWBERRY SYRUP

Steps:

• Process strawberries in a food processor until smooth.
• Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds.
• Stir in sugar and juice; cook over low heat, stirring until sugar dissolves.
• Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes, while skimming froth from top.
• Remove from heat; cool.
• Enjoy!
• Makes 2 1/4 cups.

SIMPLE STRAWBERRY SYRUP

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

HOW TO MAKE CANNED STRAWBERRY SYRUP

Steps:

• 1. Grab some beautiful fresh strawberries. I found these at Sprouts this week for 88 cents a pound. They were super sweet and juicy. You need 6 pounds. Wash them, then cut the green tops of and cut them in half.
• 2. Place them in a large pot and pour 3 cups of sugar and 1/4 C lemon juice over the top. Stir to combine.
• 3. Turn the heat to medium high (closer to high than to medium) and bring the mixture to a boil, stirring occasionally.
• 4. The sauce will bubble up a lot. Make sure you use a big pan. ???? Keep it at a rolling boil for 25-30 minutes, stirring occasionally until the syrup has reduced by about half.
• 5. Remove from the heat and skim off any foam. Add 1 Tb butter, 1 tsp vanilla and a dash of salt. Stir to combine.
• 6. Pour the syrup into pint or half pint jars. Wipe the rim with wet paper towel, making sure to remove any syrup that might have splashed onto it. This will help the lids seal properly. Add a lid and a ring to each jar. (Make sure you are using new lids. You can recycle the rings, but the lids need to be new.)
• 7. Place the jars in a water bath canner, fill with hot water, cover and bring to a boil. Allow the water to boil hard for 15 minutes. Carefully remove the jars from the canner and allow them to cool on your counter. The lids make a popping sound when they have sealed properly. You can test them by pressing your finger into the center of each lid and pressing. If the lid gives at all it hasn't sealed. If it is firm, then you are good to go. Jars that haven't sealed should be stored in the fridge and eaten within a week or two.

4 INGREDIENT FRESH STRAWBERRY SYRUP (VIDEO!)

Steps:

• Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, approximately 15 minutes, stirring occasionally.
• Syrup will thicken upon standing so simply whisk in more water to reached desired consistency if needed.

EASY STRAWBERRY SYRUP

Steps:

• Combine 6 cups of mashed strawberries in a large stockpot with sugar, lemon juice and vanilla extract.
• Bring the berry mixture to a hard boil, turn down and boil gently for 15 minutes.
• If freezing cool and ladle into freezer containers.
• To can your syrup ladle it into half pint or pint-sized canning jars leaving 1/2 inch of headroom.
• Remove air bubbles by running a spatula around the inside edge of the jar. Wipe the jar rims clean and place lids on finger tight. Process in a water bath canner for 10 minutes or according to your altitude.

STRAWBERRY SAUCE

Steps:

• Wash and hull the strawberries.
• Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
• You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
• Put in a large stainless steel pot.
• Ladle out about 4 tablespoons of juice and put in a small bowl.
• Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
• Add the calcium water to the pot.
• Bring the pot to a boil over high heat.
• Add the juice and pectin mixture a little at a time, stirring constantly.
• Let boil vigorously for another 2 minutes, stirring constantly.
• Remove from heat.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm ( 1/4 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

STRAWBERRY SYRUP

Steps:

• Put juice in pot along with calcium water.
• Put the pot on the stove and begin heating it.
• Mix sugar or honey with pectin powder, add to pot. Stir it in till all dissolved.
• Bring to a boil, and let boil for 2 minutes, stirring constantly.
• Skim any surface scum off OR if desired strain again one last time through a jelly bag but don't let it get cold.
• Ladle hot liquid into hot jars.
• Leave 1 cm (1/4 inch) headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

HOMEMADE STRAWBERRY SYRUP

Steps:

• In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

FRESH STRAWBERRY SYRUP

Steps:

• Mash the strawberries and water, or combine in a food processor or blender until the berries are broken down.
• In a medium saucepan over medium-high heat, add the mashed strawberries and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally and skimming any foam off the top of the mixture, until the strawberries are soft and mostly liquified, about 5 minutes.
• Using a fine mesh sieve, strain the strawberries into a small bowl to separate the liquid from the pulp. Gently press the strawberries into the strainer with a rubber spatula to extract as much juice as possible.
• Rinse the saucepan, measure the strawberry juice, and then return it to the pan over medium heat. Whisk in an equal amount of sugar and bring the syrup to a boil.
• Reduce the heat to low and simmer, skimming off any foam that rises to the top, until the syrup has thickened slightly but is still runny, about 1 minute.
• Transfer the syrup to a squeeze bottle, pitcher, or mason jar and serve warm over ice cream, waffles, or quick bread. Refrigerate in an airtight container for up to 2 weeks. Serve chilled over ice cream, gelato, crackers and cheese, and yogurt parfaits. No need to reheat the syrup, as it stays pourable even after being refrigerated.

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.

STRAWBERRIES IN SYRUP

Steps:

• Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.