Recipe: How to Can Raspberries, Blackberries, Blueberries, and Huckleberries, Syrups for Canning Fruit, and How to Can Berries for Baking

HOW TO CAN
RASPBERRIES, BLACKBERRIES, BLUEBERRIES, AND HUCKLEBERRIES

1 1/2 to 3 lbs. berries per quart you want to can
Sugar
Water

RAW PACK:
(Use raw pack for red raspberries and other berries that do NOT hold their shape well when heated.)

Wash berries in cold water to help firm fruit and drain.

Make a light or medium syrup (see further down for this technique*). Keep syrup hot. Ladle 1/2 cup hot syrup into HOT jars.

Fill jars with berries. Gently shake jar to pack berries closely without crushing, leaving 1/2-inch space to rim.

Add hot syrup to cover berries if needed, leaving 1/2-inch space to rim. Remove air bubbles. Adjust caps.

Process in hot water bath: pints for 15 minutes, quarts for 20 minutes.

HOT PACK:
(Use hot pack for blackberries and other berries that DO hold their shape when heated.)

Wash, drain, and measure berries. Put berries in a large saucepot. Add 1/4 cup to 1/2 cup sugar for each quart of berries and stir. Let stand 2 hours in a cool place.

Cook mixture slowly until sugar dissolves and berries are hot throughout.

Ladle hot berries and syrup into hot jars, leaving 1/2-inch space to rim. If there is not enough syrup to cover berries, add boiling water (1/2-inch space).

Remove air bubbles. Adjust caps.

Process pints and quarts both for 15 minutes in a hot water bath.

*HOW TO MAKE THE SYRUP MENTIONED ABOVE
Honey and corn syrup can be used to substitute part of the sugar in the below recipes for syrups. Unsweetened fruit juice or water can be used in place of a sugar syrup. WHEN FRUITS ARE CANNED WITHOUT THE ADDITION OF SUGAR, THE HOT PACK METHOD MUST BE USED. FOR CANNING

Simply mix in large pot and heat thoroughly:

EXTRA LIGHT/20% SUGAR:
1 1/4 cups sugar plus 5 1/2 cups water

LIGHT/30% SUGAR:
2 1/4 cups sugar plus 5 1/4 cups water

MEDIUM/40% SUGAR:
3 1/4 cups sugar plus 5 cups water

HEAVY/50% SUGAR:
4 1/4 cups sugar plus 4 1/4 cups water

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BERRIES FOR BAKING:

RED AND BLACK RASPBERRIES, AND BLACKBERRIES FOR BAKING:
Follow the same instructions as for hot pack berries (above) BUT LEAVE OUT THE SUGAR.

BLUEBERRIES AND HUCKLEBERRIES FOR BAKING:
2-3 lbs. berries for each quart you want to can

Wash berries and drain. Put 2-3 QUARTS of berries in a jelly bag or cheesecloth (available at most any fabric stores). Dip into boiling water until juice spots appear on cloth.

Pack berries into hot jars, leaving 1/2-inch space to rim. Do not add sugar or liquid. Adjust caps.

Process pints 15 minutes and quarts 20 minutes in a hot water bath.

NOTE:
During processing, berries will make their own juices, but these juices may NOT cover the tops of the berries. THIS IS NOT A PROBLEM. DO NOT OPEN THE JARS AFTER PROCESSING TO ADD LIQUID. Store the sealed jars as they are.