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Sprinkle sugar over the top and stir to distribute. Allow the strawberries to stand in the sugar to macerate for about 6 hours (covered). Prepare a water bath canner and canning jars. Place the strawberry pot on the stove and add citric acid (optional but helps to help protect quality during storage.)
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Bring the canner to a rolling boil with the lid in place. Once a boil has been reached, start your processing time. Process pint jars (500ml/16oz) for 10 minutes, and quart jars (1L/32oz) for 15 minutes. Once the processing time is up, turn off the heat and remove the canner from the heat source.
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Canning Strawberry Syrup. This can be canned like strawberry jam. Grab clean canning jars and lids and place them in a hot water bath until they are fully heated. Once hot, take the jars out carefully and begin spooning the hot syrup into the hot jars. Leave 1/2″ headspace for Weck jars and 1/4″ headspace for Ball jars.
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Procedure: Select 6½ cups of fresh or frozen fruit of your choice from the list above. Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling and simmer until soft (5 to 10 minutes). Strain hot through a colander and drain until cool enough to handle. Strain the collected juice through a double layer of cheesecloth or jelly bag.
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Instructions. Prepare canning jars. Heat the jars in the dishwasher, oven, or in hot water. Sterilize lids, and bands by boiling them in a large pot for at least 10 minutes. Boil the strawberries and water. Hull and halve the strawberries. In a large saucepan, combine the strawberries and water.
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Follow canning directions above. Strawberry Juice. You can purpose-make strawberry juice. Just wash, trim and mash strawberries with a little bit of water (about 4 tablespoons per 500 g / 1 lb), and heat in a pot till they give off lots of juice, then strain (jelly bag, cheese cloth or strainer.)
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Instructions. Measure out the strawberries, sugar, water and lemon juice. Bring to a boil in a saucepan, and cook on a simmer for 30 minutes. When the mixture is nice and thick and the strawberries have completely broken down, transfer the mixture to a blender or a food processor. Blend the strawberry syrup together until smooth.
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Boil jars for 10 minutes, carefully removing with tongs and emptying water back into canning pot. Rest hot jars open end up, on a clean kitchen towel. Pour 1 jar worth of hot liquid into saucepan containing the lids. Add strawberry mixture to a 5-quart or larger pot. Bring to a simmer over medium heat.
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Chop the strawberries into small cubes, but don't mash or puree them. Peel the ginger and slice it. Use a large heavy bottom pan. Bring the strawberries, ginger, sugar, citric acid, and water to a boil and boil, uncovered, on medium-high heat for 25 minutes. The syrup should be slightly thickened at this point.
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Cut berries in quarters (or eighths for big ones) and add them to a large saucepan. Cook berries over medium heat and gently mush them with a wooden spoon or spatula as they heat up. Add in the sugar and lemon juice, and continue to cook, stirring often until the syrup comes to a boil. 1/2 cup sugar, 1 tsp lemon juice.
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Clean, hull and chop the strawberries into small pieces. Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves. Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil.
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Combine 6 cups of mashed strawberries in a large stockpot with sugar, lemon juice and vanilla extract. Bring the berry mixture to a hard boil, turn down and boil gently for 15 minutes. If freezing cool and ladle into freezer containers. To can your syrup ladle it into half pint or pint-sized canning jars leaving 1/2 inch of headroom.
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Instructions. Prepare the strawberries - Wash and hull the strawberries. Place them in a bowl and sprinkle the sugar over the top, then stir to evenly distribute. Cover the bowl and store in the fridge for 6 hours to allow the fruits to macerate and create their own juice.
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To begin, wash and hull the strawberries. Then, chop them into small pieces. Place the sliced strawberries in a blender and blend well. In a saucepan, combine the sugar and blended strawberries and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for 15-20 minutes.
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Instructions For Homemade Strawberry Syrup: In a small saucepan, combine the strawberries, sugar or honey, water, and lemon juice. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes. Use a potato masher or immersion blender to mash the strawberries and release their juices.
Canned Fruit Red Strawberry in Light/Heavy Syrup FORTOP.OEM (China
Return the strawberry juice to the preserving pan and add the sugar and lemon juice. Stir to dissolve and heat to a full boil for a minute or two, stirring carefully. Fill one jar at a time with the syrup, using the funnel and ladle, leaving a 1/4 inch headspace. Put on a new lid and ring and set on the steam canner rack.