Canning and Jam-ing Strawberries

Coming home from a stroll through a pick-your-strawberries -yourself-field I had to come up with an idea for the best use of these sensitive fruits since deterioration starts shortly after picking. Strawberry-compote came to mind as I prefer an uneven texture with chunks to bite on over a sauce.
Strawberry-Compote
2 kg perfectly ripe strawberries
1 kg Sugar
2 limes or lemons

wash strawberries briefly under running cold water, remove stems and cut larger fruit in halves or quarters.
Put berries in a non reactive pot, cover with sugar, close pot with a well-fitting lit and let sit overnight.
The next morning the sugar will be completely dissolved and the strawberries swim in plenty of juice. Thus, they will keep a better texture after cooking.
Bring to a boil and add freshly squeezed lime- or lemon juice. 4 minutes is a sufficient boiling-time.
Transfer hot compote in heated jars, close lids tightly and turn over on lids for 10 minutes.

Tastes extremely delicious with plain yogurt or breakfast-muesli.

Preparation for canning:
This method has been successful since no jam, compote or otherwise home-canned product has ever turned bad - and I always use it when canning. The cleaned jars are heated and sterilized in the microwave for about 1 1/2 minutes.
Cleaned lids are laid in boiling water before use.
After the boiling hot canning good has been scooped into the prepared jars, the lit is used directly out of the boiling water and closed tightly, the the jar is turned over for a few minutes.
This procedure results in a strong vacuum.