Strawberries are a wonderful addition to your pantry, to eat on their own or over custard or better still together with ice cream. Use them in your favourite cobbler recipe or add them to your cake or muffin batters, I like having my strawberries together with my cereal at breakfast.

learn more from my preserving group.

https://www.facebook.com/groups/262948690552329/?ref=bookmarks

BARGAIN 1-99 A 250gm PUNNET .

BARGAIN 1-99 A 250 gm PUNNET .

I managed to get a hold of my strawberries for a bargain for my preserving this week.

Ingredients.

7 kilos strawberries.

1 kilo white sugar.

4 desert spoons vanilla essence.

Other flavourings are if you desire to use them.

GINGER, ROSE PETAL WATER, MINT, CHILLI, CINNAMON STICKS.

Method.

Fist off rinse and remove the leaves throwing away any bad fruit.

Cut into halves and place into a suitable container, I used a 10 litre food grade bucket.

As you fill your container add a little sugar over your strawberries till you’ve chopped and added them all.

Next place the container into the fridge over night for the juice that will come out of your strawberries.

Next place the strawberries into a large pot and warm but not boil also add the vanilla essence or flavouring of your choice.

Next if your using a water bath place your jars into your filled water bath into the basket and boil.

I’m using my steam caner so place your jars onto the rack and turn on the heat and let your jars warm up.

Fill one pint jar at a time leaving 3\4 an inch headspace and remove bubbles,wipe rims add lids and place on the ring finger tight. Repeat this till your caner is full and then process pints for 15 min\quarts for 20 min.

Start timing once your water bath comes to a rolling boil or your steam caner shows a steady flow of steam coming from the venting holes.

When the time is up turn off your water bath caner and wait 5 minutes before removing the jars carefully. If your using a steam caner wait at least 45 minutes before removing the lid as I found many of my jars siphoned . Now place your jars onto a thick cloth away from draughts and small fingers and leave them for up to 12 to 24 hours to seal. Do not tighten the rings. If your jars siphon a little don’t stress to much as it can be a little tricky sometimes.

Next remove the rings,check for good seals,wash jars in soapy warm water, date and store in a dark cool place.

You can reprocess within 24 hours if not sealed.

 

PREPARING STRAWBERRIES AND ADDING SUGAR AS I GO ALONG.

PREPARING STRAWBERRIES AND ADDING SUGAR AS I GO ALONG.

 

STRAWBERRIES HAVE SOAKED OVERNIGHT AND MADE THEIR OWN JUICE NOW I'M ADDING A LARGE SPOON FULL OF VANILLA ESSENCE.

STRAWBERRIES HAVE SOAKED OVERNIGHT AND MADE THEIR OWN JUICE NOW I’M ADDING A LARGE SPOON FULL OF VANILLA ESSENCE.

FILLING PINT JARS WITH STRAWBERRIES AND VANILLA FLAVOURED JUICE.

FILLING PINT JARS WITH STRAWBERRIES AND VANILLA FLAVOURED JUICE.

RIMS CLEANED, BANDS ON FINGER TIGHT AND INTO MY STEAM CANER THEY GO 15 MIN FOR PINTS.

RIMS CLEANED, BANDS ON FINGER TIGHT AND INTO MY STEAM CANER THEY GO 15 MIN FOR PINTS, 20 MIN FOR QUARTS, ONCE YOU HAVE A STEADY BOIL ADD THE LID AND START YOUR TIMING.

ADD JARS AND LET THE WATER WARM AND BUBBLE BEFORE ADDING THE LID THEN WHEN STEAM COMES OUT OF THE HOLES START TO TIME. SAME TIMES AS YOU WOULD USE FOR A WATER BATH CANER. PINTS 15 MINUTES-QUARTS 20 MINUTES.

ADD JARS AND LET THE WATER WARM AND BUBBLE BEFORE ADDING THE LID THEN WHEN STEAM COMES OUT OF THE HOLES START TO TIME. SAME TIMES AS YOU WOULD USE FOR A WATER BATH CANER. PINTS 15 MINUTES-QUARTS 20 MINUTES.

ALL DONE AND TO KEEP THE RED COLOUR YOU COULD ADD A FEW DROPS OF RED FOOD COLOUR.

ALL DONE AND TO KEEP THE RED COLOUR YOU COULD ADD A FEW DROPS OF RED FOOD COLOUR.

 

(Visited 505 times, 1 visits today)