Homemade Canned Strawberries

• 4 cups fresh strawberries, hulled and halved
• 2 cups granulated sugar
• 1 cup water
• Juice of 1 lemon

Directions:

1. In a large pot, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar is dissolved.
2. Add the strawberries to the boiling syrup. Return to a boil, then reduce the heat and simmer for 10 minutes.
3. While the strawberries are cooking, sterilize your jars and lids by boiling them in water for at least 10 minutes.
4. Carefully ladle the hot strawberries and syrup into the sterilized jars, leaving about 1/2 inch of headspace.
5. Use a non-metallic tool to remove air bubbles by gently tapping the jars or running the tool along the inside edge of the jar.
6. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until fingertight.
7. Process the jars in a boiling water bath for 10 minutes. Adjust the time according to your altitude if necessary.
8. Remove the jars from the water bath and let them cool on a towel or cooling rack for 24 hours without disturbing them.
9. Check the seals, label the jars, and store them in a cool, dark place.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 50 kcal per serving | Servings: Makes about 4 pints