Canning Strawberry Pie Filling

Step 1

Rinse berries well.

Step 2

Remove hulls.

Step 3

Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.

Step 4

Add juice or water, lemon juice and Clear-jel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.

Step 5

Ladle hot filling into the hot jars, leaving 1/4″ headspace.

Step 6

Wipe rims clean with damp paper towel.

Step 7

Center lids on jars.

Step 8

Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.

Step 9

Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.

Step 10

Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.