Recipe: How to Can Berries

HOW TO CAN WHOLE BERRIES

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 syrup if desired. Add 1/2 cup syrup (medium syrup - 5 1/4 cups water to 2 1/4 cups sugar for 9 pint or 4 quart load, 8 1/4 cups water to 3 3/4 cups sugar for 7 quart load), juice or water to each clean jar.

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

RAW PACK:
Fill hot 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.

RECOMMENDED PROCESS TIMES FOR BERRIES
WHOLE, IN A BOILING-WATER CANNER
pints 15 minutes, quarts 20 minutes.

I am not sure if this is what you wanted, to can them plain. I can send recipes for jam or syrup, if that is what you wanted.