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  • Serves: 1 Recipe

Berries - Whole

  • Recipe Submitted by on

Category: Canning, Fruit

 Ingredients List

  • Blackberries, blueberries, currants, dewberries, elderberries,
  • gooseberries, huckleberries, loganberries, mulberries, raspberries.
  • 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 1-3/4 pounds
  • per quart.
  • Quality: Choose ripe, sweet berries with uniform color.
  • Procedure: 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, if desired. Add 1/2 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 1/2-inch headspace.
  • Raw pack -- Fill jars with any of the raw berries, shaking down gently
  • while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch
  • headspace. Adjust lids and process.
  • Processing directions for canning berries in a boiling-water, a dial, or a
  • weighted-gauge canner are given in Table 1, Table 2, and Table 3.
  • Table 1. Recommended process time for Berries, Whole, in a boiling-water
  • canner.
  • Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
  • of 0 - 1,000 ft: 15 min.
  • 1,001 - 3,000 ft: 20 min.
  • 3,001 - 6,000 ft: 20 min.
  • Above 6,000 ft: 25 min.
  • Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
  • 1,000 ft: 15 min.
  • 1,001 - 3,000 ft: 20 min.
  • 3,001 - 6,000 ft: 20 min.
  • Above 6,000 ft: 25 min.
  • Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 -
  • 1,000 ft: 20 min.
  • 1,001 - 3,000 ft: 25 min.
  • 3,001 - 6,000 ft: 30 min.
  • Above 6,000 ft: 35 min.
  • Table 2. Process Times Berries, Whole, in a Dial-Gauge Pressure Canner.
  • Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min. Canner
  • Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
  • 2,001 - 4,000 ft: 7 lb.
  • 4,001 - 6,000 ft: 8 lb.
  • 6,001 - 8,000 ft: 9 lb.
  • Style of Pack: Raw. Jar Size: Pints, Quarts. Process Time: 8 min (for
  • pints), 10 min (for quarts). Canner Pressure (PSI) at Altitudes of 0 -
  • 2,000 ft: 6 lb.
  • 2,001 - 4,000 ft: 7 lb.
  • 4,001 - 6,000 ft: 8 lb.
  • 6,001 - 8,000 ft: 9 lb.
  • Table 3. Process Times for Berries, Whole, in a Weighted-Gauge Pressure
  • Canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time: 8 min. Canner Pressure
  • (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
  • Above 1,000 ft: 10 lb.
  • Style of Pack: Raw. Jar Size: Pints, Quarts. Process Time: 8 min for
  • Pints, 10 min for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000
  • ft: 5 lb.
  • Above 1,000 ft: 10 lb.
  • ======================================================= ===== * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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