About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 2h00

Serves: 0

Drink the Harvest
STRAWBERRY JUICE makes a special treat because the flavor takes an unexpected turn when the berries cook. They lose their cloying sweetness and become a subtle and satisfying drink or mixer. Kids and adults alike enjoy this bright crimson juice. The flavor is actually a little tart, like cherry juice.

There’s so much liquid inside fresh strawberries that converting the berries to juice doesn’t take as long as with other fruit.

To keep the color bright and the flavor lively, be sure to add ascorbic acid and a little sugar during the canning process.
After the juice has been canned in a boiling- water bath, it really pops, and the flavor is wonderful. It thickens slightly into a lovely, jewel-like liquid that is best diluted in a glass with ice and club soda or water.
Makes approximately 3 quarts

PREP TIME: About 2 hours, plus canning

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Step 1
Put the strawberries into a large nonreactive stockpot, and then add filtered water to barely cover the fruit. Bring the contents to a boil.
Step 2
Reduce the heat and simmer for 10 minutes, stirring and mashing or blending the berries as they cook. Stir occasionally to avoid sticking, and skim off any foam.
Step 3
Line a large colander with two layers of cheesecloth that have been dampened with filtered water. Set the colander over a large bowl, making sure that the colander sits well above the bottom of the bowl so the juice can flow freely.
Step 4
Slowly pour the hot strawberry liquid into the cheesecloth-lined colander.
Step 5
Let the juice strain for at least 1 hour. Do not squeeze or force the straw- berries through the cheesecloth, or the juice will become cloudy.

This juice can be used immediately or preserved by canning.

Cook’s Tip
If you’re drinking this juice fresh and you want to add sweetness, either reheat the juice and add sugar to the whole amount, or stir a little sugar into each glass.
Step 6
Canning Notes

• Measure the juice by carefully ladling it off any sediments. Pour the measured juice into a nonreactive stockpot.
• Simmer juice at 190°F for 5 minutes. Remove from heat.
• Add sugar, if using (2–4 tablespoons per quart), and stir to dissolve.
• Add ascorbic acid to sterilized jars (1⁄4 teaspoon per quart).
• Fill the jars with liquid, leaving 1⁄4 inch of headspace. Apply sterilized lids and bands, being careful not to overtighten. Process both pint and quart jars in boiling-water bath for 15 minutes, adjusting for altitude.