I always start my canning process by getting my water boiling in the canner and washing my jars. For quarts like this, you need to make sure you have enough headspace when preserving (it’s more room than you think you need) and enough water above each jar to ensure a proper seal. Sometimes, you may have some pie filling leak out, but as long as you have a strong seal after 24 hours, you can still store the pie filling at room temperature!

Using a strawberry huller makes the prep work a lot faster – I recommend this one from OXO.

Clear Jel is a really weird product when you use it the first time. It’s great because it starts as a chalky starch and cooks clear – thus the name. However, it will look like it’s doing nothing until it comes together suddenly. You need to be constantly stirring it because once it sets, it moves fast. It will also really give your arm a workout!

This recipe should make 7 quarts of strawberry pie filling. Happy picking and canning!