Ingredients:

• Firm, red ripe berries which does not have white or hollow centers

Note: Strawberries tend to fade and lose flavor when canned.

Directions:

Wash, drain and remove caps from strawberries. Measure strawberries. Put strawberries in a large saucepot. Ad 1/2 to 3/4 cup sugar for each quart of strawberries. Stir to evenly coat. Cook slowly until sugar dissloves and strawberries are hot throughout. Pack hot strawberries and syrup into hot jars, leaving 1/2 inch headspace. Remove aiar bubbles. Adjust two-piece caps. Process pints 10 minutes, quarts 15 minutes, in a boiling-water canner.