I make a great strawberry topping for pancakes, etc. and want to know if I could can it in a water bath. Recipe is 4 cups sliced strawberries and 2 cups sugar. I bring to a rolling boil and let boil for 8 minutes. Remove from heat and add the juice of 1/2 lemon. Thank you. Judy Scales
We have a great publication called Making Berry Syrups at Home that I would recommend to you. See http://extension.oregonstate.edu/fch/food-preservation and look in the sections on Fruits and Vegetables. You will see that there is quite a bit more sugar in the fruit to sugar ratio. Besides sweetening, sugar helps with color and flavor retention. Sugar also binds free water, so without a higher concentration than you are using, mold would likely occur if you canned it.
When I make juice for syrup, I like to use a steam juicer instead of the drip method. It is very convenient and juice is produced quite quickly.
I found a Strawberry Sauce recipe in the Ball Complete Book of Home Preserving that looks interesting. They also have a Strawberry Syrup recipe on line at http://www.freshpreserving.com/recipe.aspx?r=34 Both of these have canning directions. Be sure to make altitude adjustments.
I find that strawberries can have a "cooked" taste that you may want to avoid. Maybe freezing would be a desirable option.
You could freeze your recipe for up to 6 months with good quality. Alternately, you might consider making Strawberry Freezer Jam from Ball Instant Pectin. There is no heating (like other pectin's require, to melt the sugar), the flavor is quite fresh and pourable when thawed. You can add the amount of sugar that you like.