For best results, select firm, red-ripe strawberries which have neither white flesh nor hollow centre’s. Strawberries tend to fade and lose flavour when canned.


  • For each 1 L jar, select 2 1/2 to 3 lb (1.1 to 1.4 kg) strawberries
  • Granulated sugar


  • Place the required number of clean 500 ml or 1 L mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Wash strawberries under running water; drain well, then remove caps and hulls.

  • Measure and place prepared berries in a large saucepan. For each 1 L berries, add 1/2 to 3/4 cup (125 to 175 ml) sugar. Stir to coat fruit. Let stand 5 to 6 hours in a cool place.

  • Heat mixture slowly until sugar dissolves and berries are heated through. (NOTE: for strawberries to be used for baking recipes, eliminate sugar; heat berries with just enough water to prevent sticking.)

  • Pack hot strawberries into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot berry juice to cover strawberries to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more strawberries and hot liquid. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining strawberries and hot liquid.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 500 ml jars - 10 minutes; 1 L jars - 15 minutes.*

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.