Canning Blueberries
Canning blueberries whole in a light sugar syrup is a simple way to put up a summer harvest so you can spoon them over breakfast or fold them into baking all year. Blueberries are high acid, so they can safely in a water bath canner with no added lemon juice, and the sugar is for flavor and color rather than preservation.
Servings: 32 servings, makes 9 pints
Equipment
- Canning Jars, Lids and Bands
Ingredients
- 8 lbs fresh blueberries
- 5 3/4 cups water or fruit juice
- 1 1/2 cups sugar optional, for light syrup, see notes
Instructions
- Prepare a water bath canner, jars, lids, and bands. Wash the blueberries a quart or two at a time, drain well, and pick through to remove stems, leaves, and any soft or split berries.
- Make the syrup. Combine the water and sugar in a saucepan and heat, stirring, until the sugar dissolves and the mixture comes to a gentle boil. Keep it hot. (For an unsweetened pack, heat plain water or unsweetened juice instead.)
- Add about 1/2 cup of the hot liquid to the bottom of each clean jar.
- Raw pack: fill the jars with raw blueberries, shaking each jar gently so the berries settle, to within about an inch of the rim.
- Pour the hot syrup, juice, or water over the berries to cover, leaving 1/2 inch headspace.
- Run a bubble tool around the inside of each jar to release air, adjust the headspace to 1/2 inch, and wipe the rims clean. Center the lids and apply the bands fingertip tight.
- Process in a boiling water bath, adjusting for altitude (see notes). At sea level, process pints for 15 minutes and quarts for 20 minutes.
- Turn off the heat, remove the canner lid, and let the jars rest 5 minutes. Remove the jars and cool undisturbed 12 to 24 hours, then check the seals.
Notes
Syrup strength: For a light syrup uses about 5-3/4 cups water to 1-1/2 cups sugar, and a very light syrup uses about 6-1/2 cups water to 3/4 cup sugar. Some people prefer them a bit sweeter, and a medium syrup uses about 5-1/4 cups water to 2-1/4 cups sugar for a 9-pint load, or 8-1/4 cups water to 3-3/4 cups sugar for a 7-quart load.
The sugar is for flavor, color, and shape, not for safety, so any strength is fine, and you can leave it out entirely and pack in unsweetened juice or plain water. A mild honey or light corn syrup can replace up to half the sugar.
Raw pack vs hot pack: Raw packing keeps the berries whole and firm and is the method used above. To hot pack instead, heat the berries in boiling water for 30 seconds and drain before filling the jars. Hot packing settles the berries so you fit more per jar with less floating, but the softened berries burst more easily. Hot pack process time is 15 minutes for pints or quarts at sea level, 20 minutes between 1,001 and 6,000 feet, and 25 minutes above 6,000 feet.
No added acid: Blueberries are high acid and safe to can in a water bath without lemon juice or any other added acid. What keeps the jars safe is the fruit's acidity, the 1/2 inch headspace, and the full processing time for your jar size and altitude.
Jar sizes: Use pints or quarts. There is no need to fill a full canner; small batches process for the same time. Make enough syrup to cover, and a little extra is easier than not quite enough.
Storage: Properly sealed jars keep for 12 to 18 months in a cool, dark place. Refrigerate after opening and use within a week or so.
Altitude Adjustments (raw pack):
- 0 to 1,000 feet, 15 minutes for pints and 20 minutes for quarts
- 1,001 to 3,000 feet, 20 minutes for pints and 25 minutes for quarts
- 3,001 to 6,000 feet, 20 minutes for pints and 30 minutes for quarts
- Above 6,000 feet, 25 minutes for pints and 35 minutes for quarts
Nutrition
Calories: 241kcal | Carbohydrates: 60g | Protein: 0.5g | Fat: 0.3g | Sodium: 16mg | Potassium: 131mg | Fiber: 3g | Sugar: 52g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg