Many people are now discovering the joys of canning their favorite foods and concoctions.

Whether it’s preserving fresh garden produce, jams and jellies, canning is an old method that can help keep these foods safe and edible for a very long time. And canning their homemade strawberry jams is a favorite project for many food enthusiasts.

It is quite simple to do and only takes a couple of hours, but the results can be rewarding.

There’s something about a jar of home-canned jam that makes it special. It is a must in most households for a quick breakfast or snack – a slice of bread topped with a dollop of strawberry jam and butter is heaven!

But if you are new to canning, you will have to take care of the timings and temperature, and the directions have to be followed zealously.

The Making And Canning Of Strawberry Jam – A Quick Guide

Strawberry jam can be made in just about 20 minutes, and it only takes a handful of ingredients.

For canning, first wash the lids, jars, and bands in soapy water.

To sterilize the jars, place them in the canner and bring the water to boil. Remove the jars once the water begins to boil and set them aside to dry.

For the jam, you will need crushed strawberries, granulated sugar, lemon juice, and original fruit pectin. Crush the strawberries using a large fork or even your hands, and then combine them with lemon juice in a saucepan and heat. Slowly stir in the pectin and sugar, bringing the mixture to boil.

Stir constantly until the jam begins to thicken – most of its thickening will happen as it begins to cool.

Now with the help of a ladle, fill each washed jar with the jam leaving some space to ensure a vacuum seal on the jar. Place the lid and band on the jar and put it in the boiling water canner and let it process for 10 minutes.

After that, remove the jars and let them cool at room temperature.


Here are some of the common queries about canning strawberry jam:

Do You Have To Water Bath Strawberry Jam?

Yes, strawberry jam must be processed in a boiling water bath to prevent the growth of mold.

If you don’t process the jar in a hot water bath for some time, you are creating an ideal environment for germs or bacteria to thrive.

How Do You Store Homemade Strawberry Jam?

Homemade strawberry jam can be stored in the refrigerator for up to 3 months once opened. If you want to extend the shelf life of your homemade strawberry jam, don’t forget to process it in a hot water bath. This makes the jam last for more than a year when stored in a cool, dry place.

Also, the sugar in the recipe acts as a preservative by drawing the water out in the thickening process – it is a barrier against harmful bacterial growth.

How Long Do You Process Strawberry Jam?

If the jars are pre-sterilized, leave the jam in the boiling water bath for 5 minutes, but if the jars were not pre-sterilized, the processing time should be 10 minutes, at least.

Also, if you live at a higher altitude, add 1 minute of processing time for every 1,000 feet of additional elevation.

Can You Pressure Can Strawberry Jam?

Strawberry jam should not be pressure canned because it will not be able to survive the process. The excess heat involved in pressure canning will break the gel, and the jam will be too runny.

Nothing can beat eating a fresh peach plucked right from the tree; juicy and warm that hits you with all the flavors of summer. However, peach season only runs from May to September, which doesn’t give us much time to enjoy this fruit.

But hey, you can always slice up the peaches well ahead of time, and then freeze or can them to ensure their freshness for a long time.

The trouble is that once picked, peaches can go bad quickly, which is why you need to use a few household staples to keep the peaches from turning brown.

But first, you must learn what makes peaches go brown.

What Causes Peaches To Brown?

Peach can be eaten after washing it. But if you are slicing and freezing peaches or canning them, it is nearly impossible to prevent them from turning brown.

The browning process kicks because when you cut a peach, a group of enzymes called polyphenol oxidases (PPOs) are activated. These enzymes create highly reactive brown pigments called quinones that are vulnerable to oxidation that causes your bright and beautiful peach to turn brown.

Preparing Your Peaches For Canning

Start by peeling and cutting them.

You can peel them using a vegetable peeler, or you can simply immerse them in boiling water for 30-60 seconds and then transfer them into a bowl of ice water to help loosen off the skin. Then you can easily pull it off with your fingers.

Then cut the peaches in half and remove the pit, then slice them further into wedges.

Stopping The Peaches From Turning Brown

You can employ several methods to keep your peaches from browning.

The first method includes immersing the peaches in water that reduces the oxidation of peaches that trigger the color-changing reaction.

The second method is to drop the cut peaches into a bowl of cold water mixed with lemon juice. This combination of cold water and acidity will keep the peaches looking fresh while you can them. Or you can combine the peaches with acidic fruits like pineapple chunks or cut tangerines. The acidity in these fruits inactivates the PPO enzyme that starts the whole process.

The third method involves adding a food-quality acidic ingredient that will prevent browning, such as vinegar. But it is too strong-flavored, and it will be unavoidable to taste its flavor once the preserving process is finished.

Alternatively, you can also sprinkle Mrs. Wages® Fresh Fruit Preserver or Citric Acid on cut peaches to prevent browning.

In Conclusion

Now your peaches are all ready to be canned and enjoyed the year-round. You can simply eat them directly from the can and enjoy their sweet juicy flavor, or you can use them to make peach cobbler or delicious peach pies.

No matter how you like your peaches, just use the methods detailed above to ensure you can have them all year round.

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