How to Water Bath Strawberries

Strawberries are among the most beloved fruits of summer, and with good reason—they’re sweet, vibrant, and incredibly versatile. From topping off yogurt to baking into pies, strawberries make everything better. But when strawberry season peaks, preserving their freshness is key. Enjoy water bath canning for a safe and easy way to enjoy strawberries all year long.

The Strawberry – History & Benefits

Strawberries have been enjoyed since Roman times and are packed with vitamin C, antioxidants, and anti-inflammatory compounds. Preserving them through water bath canning not only retains their nutrition but also allows you to stock your pantry with vibrant, shelf-stable options like syrups, sauces, or compotes. Learn more about the health benefits of strawberries from goodFOOD in association with NutraCheck, which highlights the top five health benefits of strawberries.

Water Bath Canned Strawberries in Light Syrup

These 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.

Yields: 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)

Instructions

1. Prepare a water bath canner and sterilize jars.
2. In a saucepan, combine water and sugar. Heat until sugar dissolves completely to create a light syrup.
3. Pack strawberries into hot jars, leaving 1/2-inch headspace. Add 2 tbsp lemon juice to each pint jar.
4. Pour hot syrup over strawberries, maintaining 1/2-inch headspace. Remove air bubbles and wipe rims with a washcloth dipped in vinegar.
5. 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).
6. 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

Recipe by The Canning Diva

0.0 from 0 votes

Servings

6 pints or 3 quarts

servings

Prep time

30

minutes

These 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

US Metric

• 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)

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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