Canning Strawberry Pie Filling – Homemade Year-Round

Canning strawberry pie filling is the ultimate way to capture the essence of summer’s sweetest bounty and bring it right to your table, no matter the season. Imagine this: crisp autumn nights or cozy winter mornings, and you pull out a jar of vibrant, ruby-red goodness, ready to transform into a bubbling, fragrant pie. That’s the magic we’re unlocking today! There’s something undeniably special about a homemade strawberry pie; the perfectly balanced sweet-tartness of plump, sun-ripened strawberries nestled in a flaky crust is pure comfort. By learning canning strawberry pie filling, you’re not just preserving fruit; you’re preserving memories, anticipating future joyful gatherings, and ensuring that the unparalleled flavor of fresh strawberries is always within reach for your pies, tarts, and even delightful topping creations. It’s a simple yet incredibly rewarding process that yields delicious results.

Why You’ll Love This Recipe

A Taste of Sunshine, Any Time of Year

This recipe for canning strawberry pie filling ensures you have access to that incredible strawberry flavor whenever the craving strikes. No more relying on out-of-season, often flavorless berries! You’ll be the hero of every potluck, holiday gathering, or spontaneous dessert craving, armed with jars of homemade delight.

Canning Strawberry Pie Filling

There’s nothing quite like the taste of homemade strawberry pie, and the secret to having that delightful flavor available year-round lies in canning your own strawberry pie filling. Imagine pulling a jar from your pantry in the dead of winter and having a warm, bubbling strawberry pie ready for dessert. It’s incredibly rewarding and surprisingly straightforward. This recipe yields enough filling for six quart-sized jars, ensuring you’re well-stocked for many pies to come. Let’s get started on preserving the sunshine of summer in every jar!

Ingredients:

• 3 1/2 cups strawberries (sliced, from 1 quart of fresh fruit, about 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
• 6 Quart sliced strawberries ( from about 7 quarts of fresh fruit, or about 14 to 15 lbs)
• 6 cups Sugar
• 2 1/4 cups Clear Jel
• 7 cups Water (or juice)
• 1/2 cup Bottled Lemon Juice

Preparing Your Strawberries and Equipment

Before you begin mixing and cooking, it’s essential to have all your ingredients measured out and your canning equipment prepared. Wash your strawberries thoroughly and remove the stems. Slice them into uniform pieces; this ensures they cook evenly and pack nicely into the jars. For this recipe, you’ll need approximately 14 to 15 pounds of fresh strawberries to yield the required 6 quarts of sliced fruit. It’s always a good idea to have a little extra on hand in case some aren’t up to par.

Next, gather your canning supplies. You will need six clean, sterilized quart-sized canning jars with new lids and bands. Ensure your jars are free of any chips or cracks. Sterilize them by boiling them in water for at least 10 minutes, or by running them through a hot dishwasher cycle. Keep them warm until you are ready to fill them to prevent thermal shock when they come into contact with the hot filling.

Also, have a large, heavy-bottomed pot or Dutch oven ready for cooking the filling. A wider pot will allow for more even heating and quicker evaporation. You’ll also need a ladle for filling the jars and a damp cloth or paper towel for wiping the rims of the jars. A jar lifter is also a very useful tool for safely placing jars into and removing them from the boiling water bath canner.

Cooking the Strawberry Pie Filling

This recipe is divided into two parts: a small test batch and the main batch. The small batch is crucial for testing your preferred consistency and flavor. It allows you to adjust the sugar and thickener without wasting a large quantity of fruit.

Step 1: Make a Small Test Batch
In a medium saucepan, combine the ingredients for the small batch: 3 1/2 cups sliced strawberries, 3/4 cup + 2 Tbsp. sugar, 1/4 cup + 1 Tbsp. Clear Jel, 1 cup water (or juice, like white grape or apple juice for added flavor), and 3 1/2 tsp. bottled lemon juice. Stir everything together well, making sure the Clear Jel is fully dissolved and no lumps remain. This is important for a smooth, non-lumpy filling.

Over medium heat, bring the mixture to a boil, stirring constantly. Once it reaches a full boil, continue to boil for 1 minute, stirring constantly. The mixture will thicken as it boils. Remove from heat. Taste the filling and adjust sweetness or tartness as desired. If you prefer a sweeter filling, add a little more sugar. If you like it tarter, add a touch more lemon juice. Remember that the flavor will mellow slightly when canned, so don’t be afraid to make it a tad more vibrant than you might want for immediate consumption. Let this small batch cool slightly to gauge its final thickness.

Step 2: Prepare the Main Batch for Canning
Once you are satisfied with the consistency and flavor of your test batch, you can proceed with the larger quantity. In your large, heavy-bottomed pot, combine the main batch ingredients: 6 quarts sliced strawberries, 6 cups sugar, 2 1/4 cups Clear Jel, 7 cups water (or juice), and 1/2 cup bottled lemon juice. Again, stir everything together thoroughly, ensuring the Clear Jel is completely dissolved. This is the foundation for your abundant supply of delicious pie filling.

Step 3: Cook the Main Batch to Thickening Point
Place the pot over medium heat. Bring the mixture to a rolling boil, stirring constantly to prevent sticking and to ensure the Clear Jel activates properly. Once boiling, reduce the heat slightly and continue to cook, stirring, for 2 minutes. The filling should thicken considerably during this cooking time. It will look glossy and hold its shape on a spoon. Be patient during this stage; proper thickening is key to a pie filling that won’t be watery.

Step 4: Fill Your Sterilized Jars
Carefully ladle the hot strawberry pie filling into your warm, sterilized quart-sized jars. Leave about 1 inch of headspace at the top of each jar. This headspace is essential for allowing the contents to expand slightly during processing and to create a vacuum seal. Use a plastic utensil or a non-metallic spatula to remove any air bubbles trapped in the jars by gently running it around the inside of the jar. This ensures a good seal.

Step 5: Wipe Rims and Seal Jars for Water Bath Canning
Before placing the lids, wipe the rims of each jar with a clean, damp cloth or paper towel. Any food residue on the rim can prevent a proper seal. Center the new lids on the jars and screw on the bands fingertip tight. Do not overtighten; this can prevent air from escaping and interfere with the sealing process.

Step 6: Process the Jars in a Water Bath Canner
Place the filled and lidded jars into your prepared boiling water bath canner. Ensure the jars are covered by at least 1 inch of water. Bring the water back to a rolling boil. Once boiling, process the jars for 30 minutes. Adjust processing time for altitudes above 1,000 feet according to reliable canning resources. After 30 minutes, turn off the heat, remove the canner lid, and let the jars sit in the hot water for an additional 5 minutes. This helps to prevent siphoning, where liquid can be lost from the jars.

Step 7: Cool and Store Your Canned Filling
Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter or a cooling rack. Leave at least 1 inch of space between the jars to allow for even cooling. Let the jars sit undisturbed for 12 to 24 hours. You will hear delightful “pings” as the lids seal. After cooling, check each lid to ensure it is sealed by pressing down on the center. If the lid flexes, it is not sealed and should be refrigerated and used within a few days. Wipe any residue from the jars and store them in a cool, dark, dry place. Your delicious homemade strawberry pie filling is now ready to be enjoyed in pies, crisps, or even over ice cream!

Conclusion:

You’ve just learned how to create delicious, homemade canning strawberry pie filling, a truly wonderful way to preserve the peak flavor of fresh strawberries. This recipe is fantastic because it allows you to enjoy the taste of summer berries in your pies and other desserts all year long. Imagine the satisfaction of pulling a jar of vibrant, ruby-red filling from your pantry to whip up a comforting strawberry pie on a chilly evening, or a quick strawberry crisp for an impromptu gathering. The versatility of this canning strawberry pie filling is truly its superpower.

Beyond classic double-crust pies, this filling is perfect for tarts, hand pies, topping for cheesecake, swirling into yogurt or ice cream, or even as a unique ingredient in cocktails. Feeling adventurous? Consider adding a pinch of cinnamon or nutmeg for a spiced twist, or a touch of lemon zest for extra brightness. Don’t hesitate to experiment with other berries in combination with strawberries for exciting new flavor profiles. Give this recipe a try; the effort is minimal for such a rewarding and delicious outcome. Preserving your own strawberry pie filling is a skill that will bring joy and incredible flavor to your kitchen for months to come.

Frequently Asked Questions:

What is the best way to store my canned strawberry pie filling?

Store your properly processed jars of canning strawberry pie filling in a cool, dark, and dry place, such as a pantry or cellar. They should remain shelf-stable for at least a year, though the quality is often best within 18 months.

Can I adjust the sweetness of the strawberry pie filling?

Absolutely! You can certainly adjust the sugar to your preference. Taste the mixture before thickening and canning, and add more or less sugar as desired. Keep in mind that the sugar also acts as a preservative, so significant reductions might impact shelf life.

What kind of strawberries are best for canning strawberry pie filling?

Firm, ripe, and in-season strawberries will yield the best flavor and texture. Avoid overripe or mushy berries, as they can break down too much during the canning process.

Canning Strawberry Pie Filling

Preserve the taste of summer with this easy recipe for canning homemade strawberry pie filling. Perfect for pies year-round.

Prep Time
30 Minutes

Cook Time
30 Minutes

Total Time
1 Hours

Servings
Approximately 4-5 pint jars (small batch) or 12-14 pint jars (large batch)

Ingredients

• 3 1/2 cups sliced strawberries (from 1 quart of fresh fruit, about 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
• 6 Quart sliced strawberries (from about 7 quarts of fresh fruit, or about 14 to 15 lbs)
• 6 cups Sugar
• 2 1/4 cups Clear Jel
• 7 cups Water (or juice)
• 1/2 cup Bottled Lemon Juice

Instructions

1. Step 1
   Prepare your water bath canner, jars, lids, and bands. Heat jars in simmering water. Keep lids hot.
2. Step 2
   For a small batch: In a large saucepan, combine 3 1/2 cups sliced strawberries, 3/4 cup + 2 Tbsp. sugar, 1/4 cup + 1 Tbsp. Clear Jel, 1 cup water (or juice), and 3 1/2 tsp. bottled lemon juice. Stir until smooth and thickened.
3. Step 3
   For a large batch: In a very large saucepan, combine 6 Quart sliced strawberries, 6 cups sugar, 2 1/4 cups Clear Jel, 7 cups water (or juice), and 1/2 cup bottled lemon juice. Stir until smooth and thickened.
4. Step 4
   Bring the mixture to a boil, stirring constantly. Boil for 1 minute, then remove from heat.
5. Step 5
   Ladle hot filling into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rims clean and center lids.
6. Step 6
   Process in a boiling water bath canner for 20 minutes (adjust for altitude). Turn off heat, remove canner lid, and let jars stand for 5 minutes before removing.
7. Step 7
   Cool jars on a towel-lined counter for 12-24 hours. Check seals before storing.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.