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Canning Raspberries
Canning plain raspberries in syrup is a versatile way to preserve raspberries on your pantry shelf.
👥 32 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Prepare a water bath canner and bring it up to hot but not yet simmering for raw pack canning (140 degrees F or 60 degrees C). Clean and prepare canning jars, lids, and rings.
2
Mix water and sugar and bring to a boil to create extra light syrup (or bring your preferred canning liquid to a boil).
3
Pack canning jars with fresh raspberries, gently so that you don't bruise the fruit, leaving 1/2 inch headspace.
4
Pour boiling syrup over the fruit in the jars, remove any air bubbles, and adjust headspace to maintain 1/2 inch.
5
Seal jars with 2 part canning lids and load into the prepared water bath canner.
6
Bring the canner up to a hard boil. Start the timer once the canner is boiling, and process jars for ⏱️ 15 minutes (pints) or ⏱️ 20 minutes (quarts). See notes for altitude adjustments.
7
When the canning time is complete, turn off the heat and allow the jars to sit in the canner for an additional ⏱️ 5 minutes before removing with a jar lifter and allowing them to cool completely on a towel on the counter.
8
Check seals after ⏱️ 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored in the pantry and should maintain quality for 12-18 months.
Nutrition Facts
calories
87 kcal
fat Content
1 g
serving Size
0.5 cup
fiber Content
9 g
sugar Content
11 g
sodium Content
4 mg
protein Content
2 g
carbohydrate Content
21 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.6 g
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