Strawberries for canning purposes should be firm in texture, of good color and flavour and of large size
Strawberries left alone for a couple of hours with sugar added to them will create their own syrup. An important item in canning the strawberry is to have them thoroughly heated before putting in cans, and the sooner they are sealed after being sufficiently heated the better they retain their color and flavor.
Fill canning jars with berries within 1/2 inch of the top. Add just enough syrup to cover the berries. Place any remaining syrup in its own canning jar and fill to the same level
Strawberries are not suitable as fruit preserve in syrup than as canned fruit. When preserving strawberries in syrup, a glass jar is more convenient.
Canning of strawberry fruit
