• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  See full water bath canning instructions here.  

  Make a light or medium syrup if desired.

For a Raw Pack

• Fill jar 1/4 full with syrup (or water or juice if no sugar is desired).  
• Fill half of the jar with berries, gently tapping to settle.  Key here is gently. Do not pack jars tight.
• Fill remaining space with berries leaving 1/2” headspace. 
• Cover berries with hot syrup, leaving 1/2” headspace. 
• Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below.  

For a Hot Pack

• Barely cover berries with water or syrup and bring to a boil. 
• Drain, reserving the resulting juice.  
• Fill jar with berries and cover with juice from boiling, leaving 1/2” headspace.  
• Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars.

Process the jars:

• Jars should be covered by at least 1 inch of water.
• Bring to a rolling boil and process according to the chart below. (adjustments in the recipe card below)
• When your time is done, turn off the heat and let the canner rest for 5-10 minutes.

Cool and store:

• Remove jars from canner and let cool on a towel for 12-24 hours. I do overnight.
• Check seals—lids should not flex up and down.
• Store sealed jars in a cool, dark place. Don’t forget to label them!