Canning whole berries
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 1¾ pounds per quart.
Choose ripe, sweet berries with uniform color.
- 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 preferred syrup (see preparing and using syrups). Add ½ cup syrup, juice, or water to each clean jar.
For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving ½ inch headspace. Adjust lids and process.
- Pints or quarts – 20 minutes
Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving ½ inch headspace. Adjust lids and process.
- Pints – 20 minutes
- Quarts – 25 minutes
See also: pressure canner process times for fruit.
- Selecting, preparing and canning fruit: Berries — whole, National Center for Home Food Preservation
- Blackberry and huckleberry jam
- Canning berry syrup
- Canning whole cherries
- Chokecherry jelly
- Cranberry jelly
- Freezer strawberry jams
- Gooseberry jam
- Pick your own berries
- Tips for freezing berries
Reviewed by Suzanne Driessen 2016