Canning Strawberry Pie Filling

This easy recipe for canning strawberry pie filling only has 5 ingredients. It is incredibly easy. Make the sauce and refrigerate or water bath can it for longer storage.

Strawberries have such a short season that is nice to have an arsenal of different recipes to extend that season for months to come. This pie filling is a great example.

You can make a small batch or make up to 7 quart jars to fill up your canning pot. This pie filling can be stored in the freezer if you prefer not process them in a water bath canner.

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What you need

• strawberries – use fresh or frozen berries. We recommend using your own frozen or a good quality store bought frozen berry.
• sugar -white or turbinado will both work.
• lemon juice -use bottled lemon juice, the acidity is more uniform than using fresh lemons.
• Clear-jel thickener – do not use cornstarch or corn flour to make this filling if you are canning it. It is not safe!
• water

How to make filling

Wash and heat jars and lids. Prepare water bath canning pot. Turn on to preheat.

1. Rinse berries well.
2. Remove hull from strawberries.
3. Boil water in a large pot. Blanch berries for one minute. Remove with slotted spoon to covered bowl. Make sure you let them drain well in the slotted spoon.
4. Add strawberry juice or water, lemon juice and Clearjel 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.

Canning strawberry pie filling

1. Ladle hot filling mixture into the hot jars, leaving 1/4 inch headspace.
2. Wipe rims clean with damp paper towel.
3. Center lids on jars.
4. Apply bands and adjust to fingertip tight. Place filled jars directly on rack in canner ensuring jars are covered by over 1 inch water. Bring to a gentle, steady boil.

Process jars for 30 minutes, adjusting for altitude. After processing time is complete, turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.

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.

Important recipe notes

• 1 quart (liter) makes enough to fill a standard 9″ (25cm) pie crust.
• Only use bottled lemon juice. The acidity is tested and the acidity of fresh lemon juice varies.
• Blanch strawberries briefly or they will overcook.
• Wait for water in canning pot to return to a boil before starting the 30 minute timer.
• Always allow jars to rest in the canning pot water for 5-10 minutes before removing them to reduce the risk of siphoning. (liquid seeping out of the top)

Uses for strawberry pie filling

• obviously, pies (top with fresh whipped cream for a special treat)
• vanilla ice cream topping
• pour over yogurt or cottage cheese
• strawberry bars
• strawberry crisp
• parfaits

Canning strawberry pie filling is a fun and easy project that you will be so happy you did in the middle of January when the strawberries you buy at the store are so very sad and flavorless. the flavor of this pie filling is far superior to the canned stuff you buy at the grocery store.

More pie fillings

• cherry pie filling
• blueberry pie filling

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!