berries - whole

Categories
Fruits
Canning
Yield
1 Recipe
MeasureIngredient
  1,001 - 3,000 ft: 20 min.
  3,001 - 6,000 ft: 20 min.
  Above 6,000 ft: 25 min.
  1,001 - 3,000 ft: 20 min.
  3,001 - 6,000 ft: 20 min.
  Above 6,000 ft: 25 min.
  1,001 - 3,000 ft: 25 min.
  3,001 - 6,000 ft: 30 min.
  Above 6,000 ft: 35 min.
  2,001 - 4,000 ft: 7 lb.
  4,001 - 6,000 ft: 8 lb.
  6,001 - 8,000 ft: 9 lb.
  2,001 - 4,000 ft: 7 lb.
  4,001 - 6,000 ft: 8 lb.
  6,001 - 8,000 ft: 9 lb.
  Above 1,000 ft: 10 lb.
  Above 1,000 ft: 10 lb.

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

1-¾ 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 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.

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.

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.

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.

Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1,000 ft: 20 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.

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.

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.

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.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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