Canning strawberry pie filling is a delightful way to preserve the fresh, vibrant flavors of summer. While many recipes call for Clear Jel as a thickening agent, you can achieve similar deliciousness without it. In this guide, we’ll explore why strawberry pie filling is a summer favorite, share step-by-step preparation tips, and offer creative serving suggestions that will make your canned creations shine.
The Allure of Strawberry Pie Filling
A Taste of Summer in Every Jar
Strawberries are synonymous with warm weather, and what better way to savor that taste than through a luscious pie filling? Canned strawberry pie filling not only captures the sweetness and tartness of strawberries but also allows you to indulge in summer's goodness year-round.
Cultural Significance
Strawberry pie holds a special place in many culinary traditions. For instance, it’s a classic American dessert that often graces tables during summer holidays and family gatherings. It evokes memories of sunny picnics and homemade desserts, making it a beloved staple.
Ingredients You’ll Need
To can strawberry pie filling without Clear Jel, you’ll need the following ingredients:
- Fresh Strawberries: About 4 quarts, hulled and halved (approximately 12 cups)
- Sugar: 2 to 3 cups (adjust based on your sweetness preference)
- Lemon Juice: ½ cup (adds brightness and preserves color)
- Cornstarch: ½ cup (acts as a thickening agent)
- Water: 1 cup (to create the syrup)
- Salt: Just a pinch (optional, to enhance flavor)
Step-by-Step Preparation
1. Preparing the Strawberries
Start by washing and hulling your strawberries. Cut them in half or quarters, depending on your preference for chunkiness. This ensures the flavor infuses throughout the filling.
2. Cooking the Filling
In a large pot, combine the prepared strawberries, sugar, lemon juice, and water. Heat the mixture over medium heat, stirring gently to dissolve the sugar. Allow it to simmer for about 5-10 minutes until the strawberries begin to soften.
3. Thickening the Mixture
In a separate bowl, mix the cornstarch with a small amount of cold water to create a slurry. Slowly add this slurry to the hot strawberry mixture while continuously stirring. Cook for an additional 2-3 minutes until the mixture thickens and becomes glossy.
4. Filling the Jars
Prepare your canning jars by sterilizing them in boiling water or a dishwasher. Ladle the hot pie filling into the prepared jars, leaving about ½ inch of headspace. Wipe the rims with a clean cloth to remove any residue that could prevent sealing.
5. Sealing and Processing
Place the lids on the jars and screw the metal bands until they are fingertip-tight. Process the jars in a water bath canner for 15 minutes for pints and 20 minutes for quarts (adjust for altitude if necessary).
6. Cooling and Storing
Remove the jars from the water bath and let them cool on a clean towel or rack for 24 hours. Check the seals and store the sealed jars in a cool, dark place.
Creative Serving Suggestions
Now that you’ve mastered canning strawberry pie filling, here are some delightful ways to use it:
Strawberry Pie
The most classic option—simply pour your filling into a pre-baked pie crust and top with whipped cream or a lattice crust.
Strawberry Pancakes
Use the pie filling as a topping for pancakes or waffles for a burst of fruity flavor in your breakfast.
Ice Cream Topping
Drizzle warmed strawberry pie filling over vanilla ice cream for a quick dessert that feels gourmet.
Yogurt Parfaits
Layer your filling with yogurt and granola for a refreshing snack or breakfast treat that combines sweet, creamy, and crunchy textures.
Final Thoughts: Embrace the Homemade Touch
Canning strawberry pie filling without Clear Jel opens a world of homemade possibilities. With a few simple ingredients and techniques, you can capture the essence of summer and enjoy its flavors long after the season fades.
So gather your strawberries, roll up your sleeves, and start preserving. Each jar is not just a sweet treat; it's a slice of nostalgia waiting to be shared with family and friends. Happy canning!
