Strawberry Syrup

Ingredients:
9 quarts of strawberries.
8 Cups Brown Sugar
1/4 cup lemon juice
1tsp Vanilla

Directions:

Fill your caner bath with water and turn on the heat so that it is boiling when you are ready to can.

Wash your four quart jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.

Wash your strawberries in a vinegar water bath.

Blend 9 quarts of strawberries until liquid.

Place strawberries in a large pot with the sugar.

Bring pot to a boil while stirring.

Once the mixture has come to a boil remove from heat and ladle the hot syrup into the jars.

Make sure the lids and canning ring are on tight.
Seal Jars and move them into the water bath. Allow to boil for a minimum of 10 minuets.

Remove jars and let sit for 12 hours. If seals remain down after 12 hours they are ready to store in your pantry.