Strawberries are almost ready up on Greenbluff, so it’s time to start thinking about how to preserve them for later in the year. I’ll be making plenty of jam (canned and freezer, some infusions, and this recipe…to start). One of my favorite canning projects from last year’s strawberry haul was a batch of whole strawberries in syrup. We didn’t open the jars until January, but when we did, they tasted like fresh strawberries. They don’t maintain all of their color or texture, but they do retain the fresh flavor of good berries.

Use the freshest berries possible for this recipe. I recommend picking local berries at Greenbluff (or elsewhere), and preserving that same day to get the most out of your berries.

We’ve used these on pancakes and waffles, as an ice cream or cheesecake topping, and to make the best strawberry milkshakes ever made.  I’ve also stirred the leftover syrup into plain yogurt, club soda, and lemonade—delicious!

The recipe I used was a conglamoration of several, the sources of which I know included the USDA’s Complete Guide to Home Canning and Preserving and So Easy to Preserve.

Canned Strawberries in Syrup
makes approx 4-8 oz jars of berries, recipe can be doubled

3 pounds strawberries—whole or halved
6 ounces sugar (adjust to your taste)

1 vanilla bean pod
juice of ½ a lemon

Wash the berries, remove the stems, and dry them well. Cut any large berries in half, but leave most whole if possible. Place the berries in a large bowl, sprinkling the sugar between them as you go. You want to avoid mixing them too much to keep them whole and avoid bruising the fruit. Split the vanilla bean and scrap the seeds. Bury the pod and seed in your berries, cover, and refrigerate overnight. 

Fill your canning pot with your jars and cold water and bring to a boil. When it has reached a boil, turn the temperature down and simmer for 10 minutes or until you’re ready to fill the jars. Place the lids in a small saucepan and bring to a low simmer to soften the seal.

Place the fruit, sugar, vanilla, and any accumulated juices in a large, non-reactive pot. Bring them to a simmer and cook for about two minutes. Add the lemon juice. Remove the jars from the canning pot. Use a slotted spoon to remove the berries from the syrup and place them in the hot jars, adding enough syrup to cover the berries. Leave 1/2 “ head space.

Add a piece of vanilla bean to each jar and bubble the jars well (I didn’t do this well last summer and had issues with siphoning—much of the syrup was lost in the process, but the fruit was perfectly safe).
You can boil any leftover syrup down for approximately 5 minutes to thicken the syrup and process the syrup as well. It’s worth the extra time!

Wipe rims, apply lids, and screw on bands. Process in a boiling water canner for 10 minutes (15 minutes for Spokane). When the time is up, remove the jars and allow them to cool on a towel-lined countertop until they are completely cool. Check seals and store in a cool, dark place. Any jars that don't seal should be refrigerated.

In the middle of winter, these berries are especially delicious. I’m making at least a double batch this year.
 

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