06/15/2026
From field to jar! 🍓 Yesterday’s strawberry haul was a massive success, but the real work started once I got home. Here’s how I’m preserving every bit of that summer sweetness.
First, I didn't let those tops go to waste! I popped them into a jar with a blend of apple cider vinegar and rice vinegar. In a few weeks, I’ll have the perfect strawberry-infused base for homemade vinaigrettes.
For the berries themselves, I went for a versatile sauce that tastes like sunshine in a jar:
Puree: Blended the fresh berries until smooth.
Simmer: Moved them to a pan over medium heat with a splash of lemon juice and a scoop of vanilla sugar.
Boil: Brought it to a soft boil to thicken and meld those flavors.
Preserve: Processed the jars in a water bath canner so they're shelf-stable!
What are my plans for this?
Swirled into maple syrup for waffles and pancakes, mixed into morning yogurt or smoothies, and last but not least stirred into lemonade for a pink summer twist!!!!
There is nothing better than opening a jar of strawberry season in the middle of the year! 🍓