There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.
• 4 cups washed, stemmed, and chopped or crushed strawberries
• 2 cups sugar
• 1/4 cup fresh lemon juice
1. In a large stockpot, combine strawberries and sugar, mixing well. Cover loosely with foil, and let stand for 8 hours at room temperature.
2. After 8 hours, bring the strawberry mixture to a boil over medium heat, and then quickly stir in the lemon juice. Boil rapidly for 5 minutes, stirring occasionally.
3. Remove from heat. Cover loosely with foil, and let stand for 24 hours at room temperature.
4. After 24 hours, bring mixture to a full rolling boil, and boil for 5 minutes, stirring constantly. Remove from heat and let stand for 5 minutes, stirring occasionally. Skim off foam.
5. Ladle mixture into hot, sterilized jars, leaving 1/2-inch headspace. Process for 10 minutes in boiling water.
Note: For best results, make sure 1/4 to 1/3 of your berries are underripe, because they contain more pectin.
Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.