Canned Strawberries

Yield: 2 pints or 1 quart

INGREDIENTS

4 cups strawberries, rinsed and hulled 
1/2 cup sugar
1 teaspoon citric acid (optional, but helps preserve quality during storage)

INSTRUCTIONS

1. Wash and hull the strawberries and place them in a large pot. Sprinkle sugar over the top and stir to distribute. 

2. Allow the strawberries to stand in the sugar to macerate for about 6 hours (covered).

3. Prepare a water bath canner and canning jars. 

4. Place the pot of strawberries on the stove and add citric acid (optional but helps to help protect quality during storage.)

5. Bring the strawberries (and their juice) to a simmer and cook for about 1 minute until the berries are heated through.

6. Pack the berries into canning jars and cover with strawberry juice liquid, leaving 1/2 inch headspace. Remove air bubbles, adjust headspace and seal with 2 part canning lids. 

7. Process in a water bath canner for 10 minutes (pints) or 15 minutes (quarts). Remove from canner and allow to sit for 24 hours before storing.