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How to Water Bath Strawberries
Strawberries are one of the sweetest joys of summer, but their peak season is fleeting. Water bath canning strawberries in syrup is an easy way to preserve their flavor and enjoy them long after the harvest ends. Whether spooned over pancakes, swirled into yogurt, or baked into cobblers, canned strawberries add a taste of sunshine to your pantry.
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By Diane Devereaux | The Canning Diva®
Last updated: September 11, 2025
The Strawberry – History & Benefits
Strawberries have been celebrated since ancient Rome, valued for both their sweetness and medicinal properties. By the 14th century, they were being cultivated in France, and today, they remain one of the most widely grown berries worldwide.
Nutritionally, strawberries are a powerhouse: they are rich in vitamin C, antioxidants, manganese, and fiber. They are linked to improved heart health, reduced inflammation, and better blood sugar control. Preserving them by water bath canning helps extend their shelf life while retaining their vibrant color and much of their nutritional value.
Learn more about the health benefits of strawberries from goodFOOD in association with NutraCheck, which highlights the top five health benefits of strawberries.
Serving Ideas
- Spoon over pancakes, waffles, or shortcakes.
- Stir into plain yogurt or oatmeal.
- Use as a topping for cheesecakes or ice cream.
- Blend into smoothies or milkshakes.
Strawberries in Light Syrup Canning Recipe
These preserved strawberries are soft, juicy, and lightly sweetened—perfect for topping pancakes, waffles, shortcakes, or even blended into smoothies. By using a lightly sweet syrup, the natural sweetness of the strawberry shines through.
Yield: About 6 pints or 3 quarts
Ingredients
- 8 cups whole strawberries, hulled
- 6 cups water
- 2 cups granulated sugar
- 2 tbsp bottled lemon juice (for each pint jar, 4 tbsp for each quart jar)
Instructions
- Prepare a water bath canner and sterilize jars.
- In a saucepan, combine water and sugar. Heat until sugar dissolves completely to create a light syrup.
- Pack strawberries into hot jars, leaving 1/2-inch headspace. Add 2 tbsp lemon juice to each pint jar.
- Pour hot syrup over strawberries, maintaining 1/2-inch headspace. Remove air bubbles and wipe rims with a washcloth dipped in vinegar.
- Apply lids and rings, then process jars in a water bath canner. Pints process for 15 minutes and quarts process for 20 minutes (adjust for elevation).
- Let jars cool undisturbed for 12 hours before checking seals.
Ingredient Tip: For extra flavor, add a cinnamon stick or a splash of vanilla extract to the syrup while heating.
Water Bath Canned Strawberries in Light Syrup
Servings
6 pints or 3 quarts
servingsPrep time
30
minutesThese canned strawberries are delicious over pancakes, waffles, shortcakes, or even blended into smoothies. By using a light syrup, the natural sweetness of the berries shines through.
Ingredients
8 cups 8 whole strawberries, hulled
6 cups 6 water
2 cups 2 granulated sugar
2 tbsp 2 bottled lemon juice (for each pint jar, 4 Tbsp for each quart jar)
Instructions
- Prepare a water bath canner and sterilize jars.
- In a saucepan, combine water and sugar. Heat until sugar dissolves completely to create a light syrup.
- Pack strawberries into hot jars, leaving 1/2-inch headspace. Add 2 tbsp lemon juice to each pint jar.
- Pour hot syrup over strawberries, maintaining 1/2-inch headspace. Remove air bubbles and wipe rims with a washcloth dipped in vinegar.
- Apply lids and rings, then process jars in a water bath canner. Pints process for 15 minutes and quarts process for 20 minutes (adjust for elevation).
- Let jars cool undisturbed for 12 hours before checking seals.
Notes
- Ingredient Tip: For extra flavor, add a cinnamon stick or a splash of vanilla extract to the syrup while heating.
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People Often Ask
Q: Can I reduce the sugar in this recipe?
A: Yes. You can safely use a lighter syrup (or even plain water) when canning strawberries, though the sugar helps maintain color, shape, and flavor. Use my simple syrup chart if you wish to make a heavier syrup with more sugar.
Q: Do I have to add bottled lemon juice?
A: While strawberries are safe to water bath can without added acid, adding bottled lemon juice keeps the fruit from turning brown when exposed to heat and from getting dull when stored in water.
Q: Can I use my frozen strawberries?
A: Yes! Feel free to thaw in a colander in the sink, letting the excess liquid drain off. The texture of the berry after processing (water bathing) will be less firm compared to using fresh strawberries, but they will still taste delicious.
About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
