Canning Your Extra Strawberries into Jam

(Strawberry Photo by Columbus Foodie)

Have you been strawberry picking this season? Or out to the farmer’s markets and picked up too many delicious strawberries? If you have the supplies, why not try canning them to preserve their wonderful flavors so you can enjoy them in the dead of winter. Last Saturday, I attended the Ohio Farm Bureau’s Grow and Know Day at the Franklin Park Conservatory. The classes were held in the beautiful classroom space in the center of the ScottsMiracle-Gro Community Garden Campus. The session on canning, Preserving the Bounty, was led by local food expert and author Marilou Suszko. Marilou has written Farms and Foods of Ohio: From Garden Gate to Dinner Plate and has another book coming out later this year called The Locavore’s Kitchen. Read on to find out how to can your fruits and vegetables and get the recipe for a delicious strawberry preserves.

To can your seasonal fruits and vegetables there are a few things you will need to keep in mind. Can only the best of the crop. Seconds are okay for things like jam, but the things you can will only taste as good as they do when you can them. So pick the best. Make sure all of your equipment is very clean. Wash your hands frequently. Wash your canning jars and lids and keep them hot until you are ready to fill them. Canning ring bands are reusable, but the lids are not. The rubber band that creates the seal is only good for one use. So you will need to rebuy lids every time and replace the canning ring bands when they need to be. Use non-reactive bowls, pots and utensils such as glass, stainless steel and ceramic bowls. Follow recipes and processing times closely. Canning, much like baking, is a science and not following the directions will yield poor results.

Supplies:

1. Water Bath Canner with Jar Rack. A 21.5 quart will hold 7 quart, pint or half pint jars. Pay attention to your stove’s burner size when purchasing.

2. Canning Jars with Ring Bands and Lids.

3. Jar Lifter.

4. Magnetic Lid Lifter.

5. Wide Mouth Canning Funnel.

6. Clean, Lint free Kitchen Towels.

7. Flexible Rubber Spatula.

8. Kitchen Timer.

You will also need another saucepan to keep your rings and lids hot while you are working. And also a tea kettle with additional boiling water, if necessary. Many of these supplies can be found at Goodwill, or hardware stores, or even places like Target.

Basic Canning Techniques: A Step-By-Step Guide by Marilou Suszko:

1. Fill the water bath canner with enough water to reach one to two inches above the rims of the size jars you will be canning. You may either leave jars in the Canner as it comes to a boil or remove them. Cover and bring to a boil.

2. Fill a separate pan with water and bring to a boil. Reduce heat to a very low simmer and add the bands and lids. The hot water gently softens the rubber on the underside lids which helps create a good seal later.

3. Be sure to follow recipes closely and to completion before filling jars. Pay close attention to the amount of headspace (the space between the food and the inside of the lid) and the processing time called for in a recipe.

4. Fill the jars as the recipe directs leaving the required amount of headspace, which allows for expansion of the food during processing. A canning funnel is helpful during this step to keep rims and threads on jars clean.

5. Run a flexible rubber spatula round the interior of filled jars to remove air pockets. Foods that are packed whole or have texture can trap pockets of air between layers and that could affect the seal. [This step is not necessary when the contents are liquid like jelly.]

6. Wipe the contact surfaces (rims and threads of jars) with a clean cloth or paper towel dipped in hot water. This ensures a good seal.

7. Remove the lids as needed from the hot water and place, rubber side down, on the rims and add the bands. Screw the bands on snug and secure but do not tighten. Once the jars are filled and sealed, they should go directly into the canner.

8. Using a jar lifter or tongs, stand the jars on a rack in the canner. Always make sure the jars are on the rack, not sitting directly on the bottom of the canner which could cause them to crack. Make sure the water covers by at least one inch. Add boiling water if necessary. When water returns to a boil, begin timing for processing as directed in the recipe.

9. After removing from the canner, allow the jars to cool, undisturbed at room temperature from 12 to 24 hours. Do not adjust, tighten, or remove bands during this time.  You should hear a POP! noise as the jars cool from the hot water bath. Within 5 to 15 minutes, the heat inside the jar will force out the air creating a vacuum. The surface should be concave, curved down n the center. If it’s flat or bulging, or springs up when touched, the lid did not seal. Jars that did not form a seal may be refrigerated and enjoyed in the next few weeks.

10. Once the jars have cooled, it’s time to move them to a dark, cool storage place. The ring bands may be removed or left in place. Store your jars for a minimum of one month before opening to allow the flavors to fully develop.

Making Strawberry Preserves

Notes: Always use fresh, fully ripe seasonal fruits, best within 24 hours of picking. Do not soak the fruits in water. Never double recipes for jellies, jams or preserves. Jars for jams and jellies should be sterilized for 10 minutes in a boiling water bath before filling. Fill the jars completely, leaving 1/4 inch of headspace. You will need to perform a gel test for pectin free jams and preserves recipes to make sure the mixture has set up properly and is ready to be added to the jars for processing. Marilou notes there are two ways to do it:

Freezer Test: Chill a few small plates in the freezer. When ready to test for gel formation, place a teaspoon of the hot fruit mixture on a plate and return it to the freezer. Wait 2 minutes. During this time, the pot should be turned off to avoid overcooking. If the mixture is properly cooked, the mixture will jiggle. If the mixture runs off the plate, return the pot to the heat and repeat until the freezer test shows a gel has formed.

Spoon Test: Place a few metal spoons in the refrigerator. As the mixture nears the end of the cooking time, test for gel formation by dipping a soon in to the mixture and lifting it out so the mixture runs off the edge of the spoon. At first, the consistency will be light and syrupy. As it nears the gel stage, the mixture will get thicker and run off the spoon in big drops. When the mixture sheets off the spoon and two drops run together as one, a gel has formed and the mixture is ready to can.

A correct gel test using the freezer test. This mixture is ready to can:

The Recipe

Strawberry Preserves

makes 3 half-pints

5 heaping cups fresh, firm strawberries, washed, hulled and halved

2 cups sugar

1/2 cups freshly squeezed lemon juice

Place the berries and sugar in a large bowl. Stir until the berries are coated in sugar. Cover and let stand at room temperature overnight.

Transfer the berries and any juices to a large heavy pot or Dutch oven. Bring to a boil over medium heat, stirring occasionally, until sugar is dissolved. Stir in the lemon juice. Return to a rapid boil and cook for 5 minutes, stirring occasionally. Remove from heat and let stand 24 hours.

Bring berries to a full boil over high heat and boil rapidly for 5 minutes, stirring constantly. Skim off foam as it appears. Remove from heat and perform gel test.

Ladle the preserves into sterilized jars to within 14 inch of the rim (headspace), seal and process in the hot water bath for 10 minutes. Take out of hot water bath. Listen for the POP!

Ohio Farm Bureau has a couple more Grow and Know Days coming up. You can view the schedule here.

Marilou Suszko will be leading three cooking classes called the Harvest Culinary Series at the Franklin Park Conservatory in September, October and November. The classes will be focusing on cooking with local foods. More information can be found on the Park Conservatory’s website.