Canning Berries - Whole

By Hklbrries

Blackberries, Blueberries, Currants, Dewberries, Elderberries, Gooseberries, Huckleberries, Loganberries, Mulberries, Raspberries.

Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts - an average of 1 3/4-pounds per quart.

Quality: Choose ripe, sweet berries with uniform color.

Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup, if desired. Add 1/2 cup syrup, juice, or water to each clean jar. Adjust lids and process.

Hot pack: For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving 1/2-inch headspace.

Raw pack: Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning berries in a boiling water canner:

Style of Pack: Hot
Jar Size: Pints or Quarts
0 -1000 ft: 15 minutes
1001 - 3000 ft: 20 minutes
3001 - 6000 ft: 20 minutes
Above 6000 ft: 25 minutes

Style of Pack: Raw
Jar Size: Pint
0 - 1000 ft: 15 minutes
1001 - 3000 ft: 20 minutes
3001 - 6000 ft: 20 minutes
Above 6000 ft: 25 minutes

Style of Pack: Raw
Jar Size: Quart
0 - 1000 ft: 20 minutes
1001 - 3000 ft: 25 minutes
3001 - 6000 ft: 30 minutes
Above 6000 ft: 35 minutes

Ingredients

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Details

Adapted from culinarycafe.com

Preparation

Step 1

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