Canned Strawberries

Teresa Blackburn
  • Yield: servings


4quarts fresh picked strawberries, rinsed and drianed
3/4cup turbinado or raw sugar
2tablespoons balsamic vinegar or other fruity vinegar


  1. Cap berries (take off the green tops and discard.) If strawberries are large then cut in half, if small then leave whole. Put all capped berries in a large bowl. Sprinkle a layer of the berries with a few tablespoons of the sugar. Repeat until all berries are capped and sprinkled with sugar. Allow berries to sit for at least 15 minutes.
  2. Use a fork to smash about half the berries to release juices.
  3. Stir in balsamic or other fruity vinegar.
  4. Fill glass jars with strawberries and juice, leaving about 3/4 inch of each jar unfilled.
  5. Put lids on jars snugly. Place in freezer until you are ready to use.

—By Teresa Blackburn

  • Penny Prothero

    Misleading headline. This is freezing, not canning.