Food Preservation – Strawberries
“In the Season Thereof”
Strawberry Jam
2 quarts crushed strawberries
6 cups sugar
Combine berries and sugar in
a large sauce pot. Bring slowly to boil,
stirring until sugar dissolves. Cook
rapidly until thick, about 40 minutes.
As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving ¼ inch head
space. Adjust caps. Process 15 minutes in boiling water bath or
steam canner. Yield: about 4 pints.
Cooked for Frozen Strawberry Jam with Pectin
Purchase pectin in the
canning section of the grocery store.
Follow instruction inside the box.
Pectin will speed up the cooking time for cooked jams. Freezer jam tastes great and is easy to make
with a box of pectin.
Frozen Strawberries:
Select fully ripe, firm
berries with a deep red color. Sort out
immature and defective fruit. Gently
wash the berries in several changes of cold water. Remove caps and place berries in a colander
to drain. Prepare in one of the
following ways:
Sugar Pack: Slice the
berries in halves or thirds, lengthwise.
Mix 6 parts sliced berries with 1 part sugar. Allow to stand until sugar dissolves (about
10 minutes) Gently stir. Pack into freezer boxes, bags, or jars. Seal, label and freeze.
Syrup Pack: Leave the
berries whole or slice. Pack in freezer
jars or plastic freezer boxes. Cover
with 50% syrup (1 cup sugar to 2 cups water).
Seal, label, freeze
Whole (no Sugar): Pack berries
in plastic freezer bags. Seal, label,
and freeze.
Puree: Put 1 pint
strawberries, 4 TB sugar and 1 tsp lemon juice in food blender and convert into
a liquid. Pour into a pint jar or freezer
box. Place a disc made from aluminum
foil or plastic wrap over the top of puree to prevent discoloration. Seal, label and freeze.
Strawberry Fruit Leather (Strawberry Banana recipe)
4 lb. strawberries
2 bananas
4 TB orange juice concentrate
4 TB sweetener (honey, sugar,
fructose, xylitol)
2 tsp lemon juice or 1 tsp.
Vitamin C powder
1 ½ cups apple sauce
Wash berries. Remove caps.
Put berries in blender with bananas and orange juice concentrate. Puree fruits in blender and place in large bowl. You may have to do this 2-3 times to puree
all the fruit. Add sweetener, lemon
juice and apple sauce and stir well.
Push the mixture through a wire mesh colander to remove excess seeds if
desired. Put 2 ½ cups puree mix on each
dehydrator tray (14” x 14” tray). Spread
mixture evenly. Set dehydrator to 135 F. Dry for 8-10 hours. Leather is done when it is pliable and
leathery with no sticky spots. Roll
leather while warm and place in container.
Condition the leather by covering the container lightly for 2-3 days. This allows remaining moisture to evenly
dissipate throughout the leather. Vacuum
seal leather to increase shelf life.