This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Strawberries retain their color better when spiced than when canned, since the vinegar helps to retain the red color. To each cupful of vinegar used add two cupfuls of sugar. Spices may be used or not as liked. Many persons prefer the flavor obtained by adding a little stick cinnamon or a few cloves and bits of mace. Boil the vinegar and sugar to a thick syrup and then add firm berries and simmer until transparent. Place the berries in jars with a strainer, and boil the syrup down until a little thicker and pour over the berries to overflowing. Seal at once.