Berries, Whole — NCHFP
Tested NCHFP directions for whole blackberries, blueberries, currants, dewberries, gooseberries, huckleberries, loganberries, mulberries, or raspberries.
Ingredients
- 12 lb ripe berries average for a 7-quart canner load; use only NCHFP-listed berries
- syrup, juice, or water for packing
Equipment
- 1 Boiling-water canner For the primary documented process.
- 7–9 Pint or quart canning jars Use standard home-canning jars.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Use only blackberries, blueberries, currants, dewberries, gooseberries, huckleberries, loganberries, mulberries, or raspberries. Wash 1–2 quarts at a time; drain, cap, and stem as needed.
- For hot pack, use only blueberries, currants, gooseberries, or huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving 1/2-inch headspace.
- For raw pack, fill jars with any listed raw berries, shaking down gently. Cover with hot syrup, juice, or water, leaving 1/2-inch headspace.
- Boiling-water process: hot-pack pints or quarts 15/20/20/25 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Raw-pack pints use the same schedule; raw-pack quarts process 20/25/30/35 minutes.
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Recipe Notes
Safety status: tested. These directions apply only to the berry types specifically listed by NCHFP. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/berries-whole/