Dessertscreativecanning5.0
Canning Berries
Canning berries is a simple way to preserve them right on the pantry shelf, and they're perfect for homemade muffins, cobblers, or eaten with a spoon right out of the jar.
👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●spatula
📝 Preparation Steps
1
Gather a boiling water canner, canning jars, lids, rings, jar lifter, canning funnel, and nonmetallic spatula. Use a pressure canner as an alternative.
2
Wash the berries and drain, then cap, stem, and remove heads/tails (for gooseberries) as needed just before canning.
3
If you're using syrup, water, or juice, heat the liquid to a boil and let it simmer while you're preparing the berries.
syrup (juice (apple or grape), or water)
4
For the hot pack method, heat the berries briefly, drain, pack into jars, cover with hot liquid leaving ½" headspace. For raw pack, fill the jars with raw berries, then cover with hot liquid maintaining ½" headspace.
5
Use a spatula to eliminate air bubbles, wipe the jar rims clean, and then seal with lids and rings until they're fingertip tight. Load the canner with your prepared jars.
6
If you're water bath canning, process quarts for ⏱️ 20 mins (raw pack) or ⏱️ 15 mins (hot pack). If you're pressure canning, process quarts for ⏱️ 10 mins at 6 lbs pressure (dial-gauge) or 5 lbs pressure (weighted-gauge).
7
After processing, cool the jars in the canner for five mins, or if you're using a pressure canner, wait for complete depressurization.
8
Remove the jars, place them on a cloth, and let them cool for ⏱️ 24 hours. Listen for the pop of sealed lids.
9
Label the jars with date and berry type, then store in a cool, dark place for up to one year.
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