STORAGE TIP: CANNING

• Hull the berries but leave them whole; don't slice or chop. Put in a large pot.

•  measure: for each quart of whole berries add ½ cup white sugar. Stir fruit to distribute sugar evenly. Cover pot; let stand in a cool place for 5 to 6 hours.

• Heat pot slowly on a medium-hot burner. Stir frequently. Heat until  all sugar is dissolved.

• Pack strawberries and liquid into heated jars Leaving ½ inch headspace.

• Wipe jar rims. Put lids on.

• Process in a water bath or steam canner.