Canning Berries in Syrup
Berryies are easy to can at home using this recipe. Blueberries, blackberries,
boysenberries, raspberries, currants, gooseberries, dewberry, elderberry,
huckleberry, loganberry, mulberry, may all be canned using this recipe.

Berries
 Pint
2/3 lb
 Quart
1-1/3 lbs
Syrup (see fruit syrup chart)
 light
 light
Lemon Juice
 1 tablespoon
 2 tablespoons
Waterbath Processing
 25 minutes
 30 minutes
  1. Place clean fruit directly into sterilized canning jars.
  2. Select syrup strength and prepare syrup by combining water and sugar for pints or quarts in
    a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  3. Pour lemon juice over the fruit.
  4. Pour hot syrup over fruit.
  5. Canning using cold pack method with 1/2” of headspace.
  6. Processing with a Water Bath 25 minutes for pints, or 30 minutes for quarts, at 212 degrees.
  7. For elevations above 1,000 foot level see Altitude Time Adjustments.
  8. After processing, remove from boiling water and place the jars on a towel, separated by 1”
    to cool naturally as quickly as possible.
  9. Labeling and Storing
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Canning Fruit in
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© 2004 David G. Blackburn
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