Introduction
There’s something incredibly satisfying about canning your own fruit, and strawberry pie filling is no exception. With the right method, you can preserve the sweet, juicy flavor of ripe strawberries and have a homemade pie filling ready whenever you need it. Not only is it convenient for quick desserts, but canning also allows you to avoid the preservatives and additives found in store-bought versions. This canning strawberry pie filling recipe will guide you through the process step-by-step, so you can enjoy delicious, fresh flavors all year long.
Why Can Strawberry Pie Filling?
Preserving Fresh Flavors
Canning strawberry pie filling is the best way to capture the essence of fresh strawberries at their peak ripeness. By canning them, you can enjoy that sweet, summery flavor in pies, tarts, and other desserts, even in the middle of winter.
Convenience for Baking
When you have homemade strawberry pie filling in your pantry, making a dessert becomes as easy as grabbing a jar and pouring it into a pie crust. It saves time, and you get to enjoy the satisfaction of using your own preserved ingredients.
Health and Cost Benefits
Making your own canned strawberry pie filling ensures that you know exactly what’s going into your food. Many store-bought pie fillings are loaded with sugar, preservatives, and artificial ingredients. By making it at home, you can control the sugar content and eliminate unnecessary additives. Plus, if you buy strawberries in season or grow them yourself, canning your own pie filling can be much more affordable than purchasing pre-made versions.
For more benefits of canning at home, visit this guide.
Ingredients for Canning Strawberry Pie Filling
To create the perfect strawberry pie filling, you’ll need the following ingredients:
- Fresh Strawberries: Choose strawberries that are ripe and bright red for the best flavor. You’ll need about 6 quarts of cleaned, sliced strawberries, which is roughly 14-15 pounds of fresh fruit.
- Sugar: This helps preserve the filling and enhances the sweetness of the strawberries. You’ll need about 6 cups of sugar.
- ClearJel: This is a canning-approved thickener that holds up well during the heat processing required for canning. Avoid using cornstarch, as it can break down during the canning process and lead to a runny filling.
- Lemon Juice: Lemon juice adds the necessary acidity to preserve the filling and balance the sweetness. Use about 2 1/4 cups for this recipe.
Equipment and Canning Safety Tips
Before you start canning, make sure you have the following equipment:
- Canning Jars: Use glass jars specifically made for canning, such as mason jars.
- Jar Lifter: This tool is essential for safely handling the hot jars during the canning process.
- Large Pot: A large pot is needed for sterilizing the jars and processing them in a boiling water bath.
- Canning Funnel: This will help you fill the jars without spilling the pie filling.
Canning Safety
- Sterilization: Always sterilize your jars and lids before filling them to prevent contamination. Place the jars and lids in boiling water for at least 10 minutes to ensure they’re properly sterilized.
- Water Bath Processing: For safe long-term storage, process the filled jars in a water bath for at least 20 minutes. This ensures that the pie filling is shelf-stable and safe to eat for up to a year.
For more details on canning safety, visit this USDA canning guide.
Step-by-Step Instructions for Canning Strawberry Pie Filling
1. Preparing the Strawberries
- Start by washing, hulling, and slicing your strawberries. You’ll need around 6 quarts of sliced strawberries for this recipe. Make sure to remove any bruised or overripe spots as they can affect the quality of your pie filling.
2. Making the Pie Filling
- In a large pot, combine 6 cups of sugar and 2 1/4 cups of ClearJel. Stir in 7 cups of water and cook over medium heat, stirring constantly until the mixture begins to thicken.
- Add in your sliced strawberries and 2 1/4 cups of lemon juice. Continue cooking until the strawberries are well-coated and the mixture thickens to a pie-filling consistency. This should take about 5-7 minutes.
3. Sterilizing Jars and Filling
- While the filling is cooking, sterilize your jars by placing them in a large pot of boiling water for at least 10 minutes. Make sure the jars are fully submerged.
- Once the jars are sterilized, use a canning funnel to fill each jar with the hot pie filling, leaving about 1/2 inch of headspace at the top. Wipe the rims clean, place the lids on the jars, and screw on the rings until they are finger-tight.
4. Processing in a Water Bath
- After filling the jars, place them in a boiling water bath for 20 minutes to process. Ensure that the jars are fully submerged and that the water remains at a boil for the entire time.
- Once the processing time is up, carefully remove the jars using a jar lifter and place them on a towel to cool. As they cool, you should hear the lids popping, which indicates they are sealing properly. Any jars that don’t seal properly should be refrigerated and used within a week.
Alternative Methods for Canning Strawberry Pie Filling
If you’re not up for canning, there are alternative ways to store your strawberry pie filling:
- Freezing Strawberry Pie Filling: If you prefer not to can, you can freeze the pie filling in freezer-safe bags or containers. Just be sure to leave some room at the top for expansion during freezing.
- Using Other Thickeners: While ClearJel is the preferred thickener for canning, you can use cornstarch or tapioca for pie filling that will be used immediately. However, these thickeners may not hold up during the canning process, so they are not recommended for long-term storage.
Tips and Variations
Adding Spices
For a more complex flavor, consider adding spices like cinnamon, nutmeg, or even a splash of vanilla extract to the pie filling. These spices can complement the sweetness of the strawberries and add warmth to the filling, making it perfect for colder months.
Mixed Berry Filling
If you want to mix things up, try combining strawberries with other berries such as raspberries or blueberries. This variation adds a burst of flavor and creates a more dynamic pie filling that’s perfect for summer.
Low-Sugar Option
If you’re looking to reduce the sugar content, you can experiment with using a low-sugar pectin or sugar substitutes. Keep in mind that sugar helps with preservation, so you’ll need to ensure the proper balance of acidity and sweetness for safe canning.
For more pie filling variations, check out this pie recipe guide.
FAQs
1. What is the best thickener for canning strawberry pie filling?
The best thickener for canning is ClearJel, as it holds up well during the high heat of the canning process and keeps the filling from becoming too runny.
2. How long does canned strawberry pie filling last?
When properly canned and stored in a cool, dark place, strawberry pie filling can last for up to 12-18 months.
3. Can I use frozen strawberries for canning pie filling?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well before using. Fresh strawberries typically yield a better texture, but frozen ones work in a pinch.
4. How do I prevent strawberry pie filling from becoming runny?
Using the correct amount of ClearJel and cooking the filling until it thickens are key to preventing runny pie filling.
5. What if my pie filling is too thick?
If your pie filling is too thick, you can thin it out by adding a little water or lemon juice until it reaches your desired consistency.
Conclusion
This canning strawberry pie filling recipe is a simple yet rewarding way to preserve the fresh, sweet flavor of strawberries for use in pies, tarts, and other desserts throughout the year. With the right ingredients and canning technique, you’ll always have a delicious homemade filling ready for your next dessert. Try this recipe today and enjoy the taste of summer all year long!