Bottle firm, fully ripe strawberries in syrup to enjoy all year long! Please note that strawberries fade in appearance and lose flavour due to the bottling process, but they can be added to batters for flavour, or thickened upon opening to make a tasty topping for pancakes, cakes or other baked treats.
1 litre (1 quart)
1.1-1.3kg (2 1/2 - 3 pounds)
100g (3.5 ounces)
4.5 litres (9 pints)
5-5.9kg (11-13 pounds)
450g (1 pound)
7 litres (7 quarts)
7.7-9kg (17-20 pounds)
700g (1 1/2 pounds)
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Wash and hull strawberries. Strawberries are best left whole for bottling.
3. Weigh fruit to determine the bottling yield.
4. Place strawberries into a large non-reactive container. Add sugar and stir to combine. Set aside at room temperature for 5-6 hours (or refrigerate overnight).
5. Prepare jars by boiling in a pot of water for 10 minutes before filling.
6. Soak lids in hot water (not on heat) for at least 5 minutes before use.
7. Place strawberry mixture into a large pan. Heat over low to medium heat until sugar has dissolved and strawberries are hot throughout.
8. Pack hot jars with the hot fruit.
9. Add remaining hot syrup into each jar, filling jars to 1cm (1/2 inch) from the rim.
10. Using a non-metal utensil, remove any bubbles and add extra syrup if required.
11. Wipe rims to remove any food residue.
12. Add warm lids and twist to secure.
13. Place sealed jars into a pot of boiling water and boil for the processing time stated below for your altitude. Start the timer once the water comes to a full boil.
14. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
15. The next day, check jars have sealed before labelling and dating.
16. Store jars in a cool, dark and dry place for up to 12 months.
17. Refrigerate jars upon opening and consume contents within 2-3 days.
Processing Time for BOTTLED STRAWBERRIES in a Boiling Water Bath

≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 500ml
10 minutes
15 minutes
20 minutes
25 minutes
≤ 1 Litre
15 minutes
20 minutes
25 minutes
30 minutes
Add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml (pint) jar of bottled strawberries, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired. Add a little bit, taste then adjust to your liking. 
o  Amaretto
o  Apples
o  Balsamic Vinegar
o  Balsamic Vinegar + Black Pepper
o  Blackberry Liqueur
o  Cabernet Sauvignon + Black Pepper
o  Champagne
o  Champagne + Grand Marnier
o  Cinnamon
o  Coconut
o  Coconut Rum
o  Grand Marnier
o  Honey
o  Lemon
o  Lime
o  Mint
o  Orange Liqueur
o  Red Wine
o  Red Wine + Balsamic Vinegar
o  Red Wine + Black Pepper
o  Rose Champagne
o  Sherry
o  Sweet White Wine
o  Vanilla.
o  This recipe can also be used for other berries, including blackberries, blackcurrants, blueberries, dewberries, gooseberries, huckleberries, loganberries, mulberries, raspberries and redcurrants.

Author: Megan Radaich
Image credit: Megan Radaich            
Publication: Strawberry Preserving Guide, available HERE

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