Summer Strawberry Syrup With Canning Instructions Food

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.

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.

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.

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.

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.