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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Whole Berries

Fruits

Canning Whole Berries

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

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 1¾ pounds per quart.

Quality

Choose ripe, sweet berries with uniform color.

Procedure

  1. 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.
  2. Prepare and boil preferred syrup (see preparing and using syrups). Add ½ cup syrup, 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 jars and cover with hot juice, leaving ½ inch headspace. Adjust lids and process.

Recommended process

Raw pack

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.

Recommended process

See also: pressure canner process times for fruit.

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