Enjoy the Sweetness of Summer All Year Long with Homemade Canned Strawberries

Begin by sterilizing your canning jars and lids following the standard canning procedures.
Rinse the strawberries under cold water and remove the stems.
In a large pot, create a simple syrup by combining the water and sugar. Heat the mixture over medium heat, stirring until the sugar completely dissolves.
Add the strawberries and lemon juice to the pot and bring to a gentle boil. Let the mixture simmer for about 5 minutes until the strawberries slightly soften.
Carefully ladle the hot strawberries and syrup into the sterilized jars, leaving about a 1/2 inch of headspace at the top.
Remove any air bubbles by running a knife or a bubble remover tool along the inside edge of the jars.
Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 15 minutes. Adjust the processing time according to your altitude if needed.
Once done, remove the jars from the water bath and let them cool on a towel or a cooling rack. Remember to check the seals after 24 hours. A properly sealed lid should not flex up and down when pressed.
Store the sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal properly and use them within a few weeks.

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes