Canning Berries

I am down to one jar of Blackberries and hope to go out and pick some over the weekend.  Many people freeze their berries, but I prefer to can mine.  They hold up very well and do great for cobblers, pies, jams ect...Your berries will only be as good as the quality that you start with so when canning berries, choose ripe, sweet berries but not overly ripe. 

Canning Berries - Whole


Blackberries, Raspberries, Blueberries, Currants, Dewberries, Elderberries, Gooseberries, Huckleberries, Loganberries, Mulberries.

You will need:

You will need approximately 12 pounds of berries to make 7 quarts or 8 pounds to make 9 pints. It takes about 1 3/4 pounds to make one quart jar.
Prepare a light or medium/light syrup to cover your berries with. You can also use juice or even water. I prefer using a light syrup.

 

Click HERE to see my post on how to make syrup.  

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.

You can choose either to RAW PACK or HOT PACK your berries. 

Hot pack is preferred for Blueberries, Currants, Elderberries, Gooseberries, and Huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot syrup, leaving ½-inch headspace.

Raw Pack can be used for any of them if you prefer but is preferred for Blackberries, Raspberries, Dewberries, Loganberries and Mulberries.  

Fill jars with any of the raw berries, shaking down gently while filling. 

Cover with hot syrup or if you prefer, juice or water,  leaving ½-inch headspace. 

Wipe rims of jars with a damp paper towel.  Place lids and bands on jars and tighten down finger tight.  

Berries are safe to water bath or pressure can but I do not recommend pressure canning them. Process according to chart of choice.

Use this chart for canning berries, whole in a boiling-water canner or steam canner
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints or Quarts	15 min	20	20	25
Raw	Pints	15	20	20	25
	Quarts	20	25	30	35

Use this chart for canning berries in a Dial-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints or Quarts	8	6	7	8	9
Raw	Pints	8	6	7	8	9
	Quarts	10	6	7	8	9

Use this chart for canning berries in a Weighted-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 1,000 ft	Above 1,000 ft
Hot	Pints or Quarts	8	5	10
Raw	Pints	8	5	10
	Quarts	10	5	10