I tend to start by getting the water going in the water bath canner. It takes the longest, in my experience. I then move to cleaning the jars. I choose to keep mine in a warm oven while I’m prepping everything else, but others choose to keep them in the boiling water. I, again, would refer to Extension and other resources for the safest canning practices.

Once the water is going and the jars, lids, and bands are clean, I move to prepping the fruit for canning. A strawberry huller makes this process go so much faster, so I highly recommend getting one.

Generally, your order of operations will depend on the type of pectin you use. If you are using liquid pectin, you add it after mixing together everything else – the strawberries, rhubarb, lemon juice, and sugar – and bring it all to a rolling boil. You’d hard boil for one minute post-pectin, and it should be good to go.

Powdered pectin, on the other hand, is added at the beginning. You can learn more on this Extension article.

With the ingredients above, you should make about 7-8 half pints.