Thank you Catherine. It would be excellent on shortcake! I have it a lot on ice cream, it's delicious! Thanks for watching!

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LoL!! It's not something that last long on my shelf!!

As I understand it the jars will break.

You can store them in both. After you open it it should be stored in the fridge. Thanks for watching.

Not really. Might with 2-3x sugar, but that's a lot--like jelly. You could add a box of strawberry jello and can as usual. Might be more to your liking. We chop ours, but we like them mashed to get smaller bits and more sugar for our shortcake. So you might not like them sliced. Perhaps try some and fill half your jars, then slice and fill some. More berries fit into a jar when cut, also. Serves more people--or gives you more berries per bowl. lol.

If they are canned and they sealed, they should be shelf stable almost indef. Canned fruits change color and look kind of gross after the second shelf year. I like to chill a jar and pour the strawberry sugar water on a shortcake (dessert cup) and get it a little soggy. Add vanilla ice cream (soft serve, if pos) and top with more strawberries and syrup. (This is good with them room temp also. Just open and use. Good with rice krispie cereal too. I just usually don't add sugar to the cereal, but this is a sweet treat!)

You need a liquid for canning (unless you dehydrated them and did dry canning). You likely could do it with just water but the berries would lose their colour and flavour. Like a diluted strawberry, not very appetizing.