Canning strawberry pie filling allows you to have a jar of summer’s sweetness available whenever you crave it, no matter the season. It’s not just for pies; this versatile filling also makes a delightful topping for cheesecakes, a layer for birthday cakes, or a spoonful on top of ice cream sundaes.
Why Canning Strawberry Pie Filling?
Strawberries are among the first fruits to bloom in the season, a welcomed treat after a long winter. Here in Vermont, we grow an abundance of strawberries, with several hundred plants in our garden. From traditional June-bearing to everbearing and alpine varieties, we’ve even added pineberries to the mix.
Some years, the harvest is enough for fresh enjoyment right from the garden, but other years, we’re overwhelmed with an abundance of fruit. That’s when we turn to canning—preserving whole strawberries for year-round use, making jam, jelly, and even strawberry wine. This year, I decided to add strawberry pie filling to our pantry, and I’ve already decided it will be a yearly tradition.
Ingredients for Canning Strawberry Pie Filling
For the safest canning results, use Clear Jel as a thickener, which is approved for canning and can withstand multiple heating and cooling cycles. Unlike cornstarch or flour, which are not recommended for canning, Clear Jel ensures your pie filling retains its consistency through the canning process and while baking.
Each quart jar of strawberry pie filling requires:
- 3 1/2 cups of sliced strawberries (about 1 quart of fresh berries, or roughly 2 lbs)
- 3/4 cup + 2 Tbsp. sugar
- 1/4 cup + 1 Tbsp. Clear Jel
- 1 cup water (or juice)
- 3 1/2 tsp. bottled lemon juice
For a larger batch (7-quart canner batch), the amounts are:
- 6 quarts of sliced strawberries (about 14-15 lbs of fresh fruit)
- 6 cups sugar
- 2 1/4 cups Clear Jel
- 7 cups water (or juice)
- 1/2 cup bottled lemon juice
Altering the Recipe:
You can adjust the sweetness or flavor slightly by modifying the sugar or spices, but it’s essential not to change the ratio of lemon juice, as it ensures the safety and storage stability of the filling. You can also reduce the amount of Clear Jel for a looser consistency, but it’s important to follow safety guidelines and not exceed the prescribed amounts.
How to Can Strawberry Pie Filling
Canning strawberry pie filling requires some special steps, especially when working with Clear Jel. Here’s a guide for success:
- Prepare the Strawberries: Start by washing and draining your strawberries (or thaw frozen berries in a colander, reserving the juice). Hull and slice the berries, leaving larger pieces to prevent them from breaking down during canning.
- Blanch the Strawberries: Bring water to a boil and blanch the strawberries for 30 seconds to 1 minute to partially cook them. Remove them gently to avoid mashing and keep them warm.
- Prepare the Clear Jel Mixture: In a large pot, combine the sugar and Clear Jel, then add cold water or juice. Stir until the Clear Jel is fully dissolved before turning on the heat. Once dissolved, bring the mixture to a simmer over medium-high heat, whisking continuously. Once it thickens and bubbles, add lemon juice and cook for another minute.
- Combine and Fill Jars: Remove the pot from heat and carefully fold in the warm strawberries. Fill sterilized canning jars with the mixture, leaving 1-inch headspace. Debubble the jars to ensure even distribution. Seal with canning lids and screw on the rings until finger-tight.
- Process in Water Bath Canner: Process the jars in a water bath canner for 30 minutes at sea level, adjusting for altitude as needed:
- 0 to 1,000 feet: 30 minutes
- 1,001 to 3,000 feet: 35 minutes
- 3,001 to 6,000 feet: 40 minutes
- Above 6,000 feet: 45 minutes
Using Strawberry Pie Filling
Once you’ve canned your strawberry pie filling, it’s shelf-stable and ready to use whenever the craving strikes. While it’s perfect for pies, it’s also great as a topping for other desserts like banana splits, cheesecakes, and birthday cakes. Try it in no-bake tarts, or for a quick treat, enjoy it straight from the jar.
For a twist, add some home-canned rhubarb to the filling for a classic strawberry rhubarb pie, a delicious combo that comes together in no time.
By canning strawberry pie filling, you’ll have a delicious taste of summer all year long, no matter the weather outside!
Canning your own strawberry pie filling is an excellent way to preserve fresh, rich strawberry flavor that can be enjoyed year-round. Perfect for pies, this filling also makes a delicious topping for cheesecakes, ice cream, or even as a sweet layer in cakes.
Ingredients:
For a Single Quart:
- 3 1/2 cups cleaned, sliced strawberries (about 2 lbs or 1 quart fresh fruit)
- 3/4 cup + 2 Tbsp sugar
- 1/4 cup + 1 Tbsp Clear Jel (Cook Type)
- 1 cup water or juice
- 3 1/2 tsp bottled lemon juice
For a 7-Quart Canner Batch:
- 6 quarts cleaned, sliced strawberries (about 14-15 lbs fresh fruit)
- 6 cups sugar
- 2 1/4 cups Clear Jel (Cook Type)
- 7 cups water or juice
- 1/2 cup bottled lemon juice
Equipment Needed:
- Ball Mason 32 oz wide-mouth jars with lids and bands
- Granite Ware 12-Piece Canner Kit (includes water bath canner with lid, jar rack, blancher, colander, and canning tools)
- Clear Jel (Cook Type)
Instructions:
- Prepare the Canner and Jars: Begin by preparing your water bath canner, jars, and lids. Wash and drain the strawberries, or if using frozen fruit, thaw it in a colander over a bowl and reserve the juice.
- Prepare the Strawberries: Hull and slice the strawberries. For consistency, slice small berries in half and larger ones into quarters, leaving them slightly larger since they shrink during canning.
- Blanch the Strawberries: Bring a few quarts of water to a boil. Blanch the strawberries for 30 seconds to 1 minute until heated through. Be gentle with the fruit to avoid mashing. Once blanched, use a slotted spoon to remove the berries and keep them warm.
- Make the Clear Jel Mixture: In a large pot, combine sugar and Clear Jel. Add cold water or juice and whisk until the Clear Jel dissolves completely. Do not heat until fully dissolved to avoid clumping. Once dissolved, turn on the heat to medium-high and whisk continuously until the mixture begins to bubble and thicken. Once it bubbles, add lemon juice and cook for 1 additional minute.
- Combine and Fill Jars: Turn off the heat and gently fold in the warm, drained strawberries. Fill sterilized canning jars with the mixture, leaving 1-inch headspace. Be sure to de-bubble the jars by running a spatula along the sides. Secure the lids and tighten the rings to “finger-tight.”
- Process the Jars: Process the jars in a water bath canner for 30 minutes (adjusting for altitude). For pints and quarts, the processing time is the same.
Altitude Adjustments:
- 0 to 1,000 feet: 30 minutes
- 1,001 to 3,000 feet: 35 minutes
- 3,001 to 6,000 feet: 40 minutes
- Above 6,000 feet: 45 minutes
- Cool the Jars: Once the processing time is up, turn off the heat and let the jars sit in the canner for about 10 minutes before removing them. This reduces the chance of siphoning. Use jar lifters to remove the jars and allow them to cool on a counter for 12-24 hours.
- Check Seals: After cooling, check the seals on the jars. If any jars haven’t sealed properly, store them in the refrigerator for immediate use. Properly sealed jars can be stored on the pantry shelf for up to 12 months.
Notes:
- Ensure that the Clear Jel is dissolved in cold water to prevent clumping. If not fully dissolved, it can result in an unusable, lumpy texture.
- Pre-blanching the strawberries is crucial to ensure the fruit is partially cooked and hot when mixed with the Clear Jel.
- If you’re working at higher altitudes, adjust your processing time as noted above.
Using Your Canned Strawberry Pie Filling:
Once canned, this strawberry pie filling is perfect for creating delicious pies, cheesecakes, or other desserts. You can even eat it right out of the jar as a sweet treat! Whether it’s a holiday dessert or a quick fix for a summertime craving, your homemade strawberry pie filling is always ready to shine
