Serves 1
Directions
- 1Remove the tops from your strawberries and add them to a pot over medium heat.
- 2Add sugar and lemon juice.
- 3Stir the mixture until well combined.
- 4Bring the mixture to a rolling boil.
- 5Keep the boil going for 20 minutes to help thicken everything to a butter-like consistency.
- 6Turn off the heat.
- 7Blend the berries.
- 8Add in vanilla extract.
- 9Ladle the strawberry butter into the hot jars.
- 10Wipe the rim with vinegar.
- 11Add your flat lids and rings.
- 12Close the jars tightly.
- 13Put it to the side and work on the next jar.
Ingredients
- 3 Pounds Berries
- 1.5 cups sugar
- 2 tbsp lemon juice
- 0.25 cup vanilla extract
Equipment
PotBlenderMason jarsLidsFunnelLadleWhite cloth
Tips
- Open kettle canning is canning without a canner.
- This method can be used for any high-acid food.
- Food/brine must be at a rolling boil.
- Jars and lids must be HOT.
- Close the jars tightly.
- Lids will seal on their own without using a canner.
- Botulism doesn't exist in an acidic environment.
- If you don't like rebel canning, you can water-bath this recipe for 10 minutes. This is for pints or smaller.
- Work extremely fast when canning.
- Work on each jar one by one.
- Wipe the rim of the jar with vinegar.
- Add flats and rings, a little tighter than fingertip tight.
- The heat from the jars, lids, and strawberry butter will create the seal.
- Do not add extract until the end so you don't kill the flavor off.
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