Canning  Blueberries and other berries


blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries   

Using fresh fruit is the most desirable when canning blueberries.

However frozen berries will can nicely too.  If there is any sugar on the frozen berries you'll need to rinse them while still frozen then defrost before you can them.  

Berries are an acid food and can be safely water bath canned.  

Prepare

 Gather your canning supplies

Ingredients
  • berries
  • sugar (optional)

Syrup for Packing

Make syrup of your choice to pour over your berries.

I prefer extra light syrup. You could use just water if you don't want to add any sweetness.  
  • extra light - 1 cup sugar to 4 1/2 cups water
  • light - 2 cups sugar to 5 cups water
  • medium - 3 cups sugar to  5 1/2 cups water
  • heavy - 4 3/4 cups sugar to 6 1/2 cups water
  
Wash berries and stem if necessary.

Next are directions for hot or raw pack.  Use the raw pack version if you have a softer variety of berries.  

I'd like the hot pack for canning blueberries or other firmer berries.  It draws out the natural juices for the syrup and does not add as much water.

Either works fine in the end.

Procedure

Wash berries and stem if necessary.

Next are directions for hot or raw pack.  Use the raw pack version if you have a softer variety of berries.  

I'd like the hot pack for canning blueberries or other firmer berries.  It draws out the natural juices for the syrup and does not add as much water.

Either works fine in the end.
Wipe the rims clean, remove any air bubbles and place your lids.

For more details follow water bath canning instructions.

Hot Pack

Great for canning blueberries or other fruit that will hold up to the heating)

Measure your berries and add 1/4 sugar for each quart of berries.  

Place in a large pot and let sit for a couple of hours.  Then heat the berries until juices are flowing and berries are heated.  

Fill your jars with berries and syrup.  Leaving a 1/2 inch head space.  If you need more liquid top off your jars with hot syrup of your choice or boiling water.

When jars are filled. Remove air bubbles and clean rim of jar.  Pace your lids and process.

Pack and process according to water bath canning instructions.

Don't forget to adjust for altitude.

Cold Pack or Raw Pack

Raw Pack is best if you have softer berries like raspberries.

Fill your jars leaving 1/2 inch head space.

Add 1/2 cup or so of syrup to the jar, then fill half way with berries. 

Tap the bottom of the jar on a pot holder laid on the counter to settle contents. Fill the rest of the way tapping to settle without smashing. 

Cover berries in jar with hot syrup leaving 1/2 inch head space. When jars are filled. Remove air bubbles and clean rim of jar.  Pace your lids and process.

Pack and process according to water bath canning instructions.

Don't forget to adjust for altitude.

Processing time

Process pints or quarts for 15 minutes.

Process

pints or quarts for 20 minutes.


Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet Increase processing time
1001-3000 5 minutes
3001-6000 10 minutes
6001-8000 15 minutes
8001-10,000 20 minutes



Canning Fruits

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Canning Apples
Applesauce
Apple Butter
Apple Pie Filling
Apricots
Canning Cherries
Cherry Pie Filling
Cherry Rhubarb Pie Filling
Canning Guava Fruit
Canning Berries
Canning Peaches
Canning Pears
Canning Asian Pears
Apple Chutney Recipe

Honeyville Freeze Dried Fruit


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Canning Books by Sharon





I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.