>
>
>
>
>
>
>
>
>
>
>
BERRIES – WHOLE
Canned Berries (Assorted Types)
Suitable Fruits:
Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries.
Yield: An average of 1 ½ pounds of berries is needed per quart.
Ingredients
-
Ripe, sweet berries with uniform color
-
Prepared syrup, juice, or water (for covering)
Preparation
-
Select Berries: Choose ripe, sweet berries of uniform size and color.
-
Wash: Rinse 1–2 quarts of berries at a time; drain well.
-
Trim:
-
Cap and stem berries if necessary.
-
For gooseberries, snip off heads and tails with scissors.
-
-
Optional Syrup: Prepare and boil your preferred syrup, if desired.
-
Fill Jars: Add ½ cup hot syrup, juice, or water to each clean jar.
Packing Methods
Hot Pack (for blueberries, currants, elderberries, gooseberries, huckleberries)
-
Place berries in boiling water for 30 seconds, then drain.
-
Fill jars with hot berries.
-
Cover with hot juice, syrup, or water, leaving ½-inch headspace.
Raw Pack (for all berries)
-
Fill jars with raw berries, shaking gently to settle.
-
Cover with hot syrup, juice, or water, leaving ½-inch headspace.
Processing
-
Adjust lids and process according to standard berry canning guidelines.
-
Maintain recommended headspace for proper sealing and storage.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints or Quarts |
8 min |
5 lb |
10 lb |
|
Raw |
Pints |
8 min |
5 lb |
10 lb |
|
Raw |
Quarts |
10 min |
5 lb |
10 lb |
