Canning  Blueberries (& Other Berries)

with Sharon Peterson
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Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries...

Using fresh fruit is the most desirable when canning blueberries and other berries.

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.

Canning Blueberries & Other Berries

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 for Canning Blueberries

Raw Pack

A raw pack is good for softer berries like raspberry or blackberry.  

Simply fill your jars with the berries and cover with your hot syrup leaving a 1/2 inch headspace.   Place the lids and rings and place in the canner for processing.  

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!

Raw pack processing time:    Please note, pints and quarts are different

Pints 

0 - 1,000 ft /  15 minutes

1,001 - 3,000 ft / 20 minutes

3,001 - 6,000 ft / 20 minutes 

Above 6,000 ft /  25 minutes 


Quarts 

0 - 1,000 ft /  20 minutes

1,001 - 3,000 ft / 25 minutes

3,001 - 6,000 ft / 30 minutes 

Above 6,000 ft /  35 minutes 

Hot Pack

This method is great for canning blueberries or other fruit that will hold up to the heating.

Measure your berries and add 1/4 cup 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 headspace. 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!

Hot Pack Processing time:   Quarts and Pints are the same time.  

Pints or Quarts

0 - 1,000 ft /  15 minutes

1,001 - 3,000 ft / 20 minutes

3,001 - 6,000 ft / 20 minutes 

Above 6,000 ft /  25 minutes 

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by Sharon Peterson, Copyright © 2009-2019 SimplyCanning.com

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Any statements or claims about the possible health benefits conferred by any foods have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease. You are encouraged to verify all canning and food preservation advice on the USDA food preservation website. 

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