This strawberry pie filling is delicious, easy to make, and the canning instructions will help you enjoy this pie all year long.
There is something amazing about making strawberry pie filling.
You could have spent the summer months growing your own strawberries or perhaps, like me, you might have bought them at the store.
No matter your situation if your goal is to make your strawberry pie filling last all year then you will definitely want to spend the time canning all of your hard work.
This post is for the canning instructions ONLY. If you need to make the filling then please CLICK HERE for the 3-ingredient strawberry pie filling recipe.
The recipe will make 2 and 1/2 pint jars so please double or triple as you’d like.
Also, these instructions are for those who have a basic understanding of canning and the canning process. If this is your first time canning, I highly encourage you to visit FreshPreserving.com and read through their guides and helps prior to making this recipe.
Strawberry Pie Filling Canning Instructions
* As a note, you will be working with hot ingredients, canning jars, and other cooking utensils and equipment. Please remember safety first and be wise in your choices.
- Before starting to make the strawberry pie filling you will want to prepare your pint jars and the canning pot. Fill your canning pot 3/4th full of water and carefully place on your stove. Turn the heat to high and allow the water to begin boiling.
- Fill your sink with hot water and place the appropriate amount of pint jars along with their lids into the hot water.
- Make the strawberry pie filling as instructed. For the recipe please click HERE.
- Once the filling is made remove from heat and set the 12-quart pot aside. Place a wood cutting board safely on your table and carefully remove the glass jars from the hot water (I recommend wearing kitchen/rubber gloves for added protection). Dry the pint jars (inside and out) with a clean towel and place on the wooden board. Continue to do this until all of your jars are dried.
- Place the canning funnel over the mouth of your canning jar and fill each jar until 1-inch below the rim.
- Once the jar is full, place the dried lid on top and secure the lid. Use your canning equipment to transfer the hot jar from the wooden board into the boiling canning pot.
- I recommend boiling jars in the water bath (especially pint-sized) between 4 – 6 jars so the jars are not touching each other.
- Submerge jars into the boiling water and place lid on top and allow the jars to boil for 30 minutes.
Add extra time according to altitude as needed.
- Once the time is complete, carefully remove the hot jars from the canning pot and transfer back onto the wooden board. Allow the cans to sit overnight to cool. Check the tops to make sure the lids are secure before storing your cans.
Please leave a comment if you have any questions. Otherwise, I would love to know what is ONE thing you would love to know when it comes to canning? Let us know in the comments below!