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How to Can Fresh Strawberries in a Light Syrup - Beginner Friendly Water Bath Canning by Crafty Queen Mama

Updated: Jun 30

If you are looking for a fruit that is just as good canned as fresh, then look no further. These canned strawberries are almost better than eating them fresh.

Picking Fresh Local Berries

This is a simple water bath canning recipe with little prep making it so easy to put down that you will be able to stock those pantry shelves and trust me you will be happy you did.

Mommy, we want more strawberries - my girls every day

Fresh organic strawberries packed tight in a jar and covered with a light honey syrup make these canned berries taste like summer. Packed raw and with a short processing time they keep their texture well unlike smaller berries and don't forget about the juice after the berries are gone. This rich strawberry-flavoured syrup can be lightened by adding water making it the perfect juice to drink or keep it as is and top your ice cream sundae with it. This is one must-can item every summer.

Fresh Canned Strawberries

Yields about 8 Pint (500 ML) jars or 4 Quart (1L) jars


  • 6 to 12 lbs fresh strawberries, washed, stemmed and capped if necessary

  • 4 cups of distilled water

  • 1 cups of raw local honey


  1. Prepare canner, jars and lids ( see Preparing to Water Bath for more information)

  2. In a large heavy bottom, pot add the water and honey. Heat over medium-low heat watching closely. You want to just bring this to a boil and turn it off. Overheating your raw honey will pasteurize it and you don't want that.

  3. Once the honey water syrup is hot ladle 1/2 a cup into each jar

  4. Pack each jar tight with berries leaving 1/2" inch head space. Gently shake the jar to pack without crushing the berries too much.

  5. Add hot honey water syrup over berries in each jar leaving the 1/2" inch headspace.

  6. Remove air bubbles and adjust the headspace as needed.

  7. Wipe the rim of your jar, centre on the snaps and screw on the ring's fingertip tight.

  8. Place jars in the canner, ensuring they are completely covered with water.

  9. Bring to a roaring boil and cover

  10. Process pint (500mL) jars for 10 minutes and quart (1L) jars for 15 minutes.

  11. After processing time turn off the heat and remove the lid. Let sit for 5 minutes before removing from the canner

  12. Let the jars cool completely before you remove the rings and inspect the seal. Generally 24 hours.

  13. Label and store jars in a cool location

Fresh Canned Strawberries

This is a great recipe to double or triple depending on your needs. I highly recommend making as many as you can. I do not cut my berries but if you have some very large ones you might want to. Happy canning friends

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