Making and canning blackberries is quite easy. These directions may also be applicable with other berry family such as blueberries, raspberries, currants, mulberries, elderberries, gooseberries, huckleberries, loganberries and dewberries. However it does not work for strawberries because they are very soft.
Here is how to can blackberries in 10 easy steps. These work instructions equally well for low sugar, regular sugar, sugar-free jam and fruit juice-sweetened.
First of all, you have to prepare adequate ingredients and equipments. You will need:
- Fresh blackberries
Any quantity you desired. To make 1 pint jar finished you will need 1 ¼ pints raw.
- Lemon juice
You can use either fresh squeezed or bottled.
3 cups dry granulated sugar.
- Jar grabber
It is use to put jars in the canner and to lift up the hot jars.
- Large pot
1 large pot with size range 16 to 20 quart.
- Large spoons and ladles
- Canning jars with rings and lids
Quantity depends on the blackberries quantity and size.
1 huge pot use to sterilize the jars after filling.
This work instructions shows you how to make canned blackberries. The produce from this example is about 7 pint jars, from 9 pints of raw blackberries.
1) Pick or buy the blackberries
It is pleasurable to go pick your own fresh blackberries in garden, or you can buy fresh blackberries from farm or market. Choose ripe, sweet blackberries with uniform color. Canned blackberries can be made in small or large batches. You be able to can one jar at a time if that is all you have.
2) Clean and sterile the canning jars
At this point is a good time to prepare the canning jars, so that you will not be rushed later. Dishwasher is all right for the jars, especially if the dishwasher has a sterilizing cycle which include water bath processing that will sterilize the jars as well as the contents.
If you do not have a dishwasher with a sterilize cycle, you can wash the jars with dish detergent and rinse with clean water. Then sterilize them by boiling for 10 minutes, and let the jars leave in hot water until they are used.
3) Warm lids and rings
Put the lids and rings into a pan of boiling water for several minutes to clean and sterilize them.
4) Wash and sort blackberries
Pick out any soft or mushy berries and wash them with clean water.
5) Make the syrup
Adding syrup to canned blackberries helps to retain its taste, shape, and color. Dissolve 3 cups of sugar in 6 cups of boiling water to make the syrup.
6) Add lemon juice to the jars
Put in 2 tablespoons lemon juice per quart jar or 1 tablespoon per pint jar. This is to boost the acidity and help prevent spoilage and discoloration.
7) Fill the jars with blackberries
Fill jars with blackberries, softly tapping the bottom of the jar on the countertop to help pack the blackberries down smoothly.
8) Fill jars with syrup
Fill jars with the hot syrup from step 5, leave about ½ inch headspace. Wipe any spills off the jar rim. Place the lids and tighten the rings. Do not over tighten.
9) Process the jars in the canner
You can use a boiling water bath canner. Place the jars into a large pot, cover the jars with at least 2 inches of water and keep the water boiling for 15 minutes for pints jar and 20 minutes for quarts jar.
10) Pick up and cool the jars
Let the canner cool down for several hours. Then pick up the jars out of the water bath canner and allow them cool in a draft-free place overnight.
Once the jars are cool, you can test that they are sealed proving that the lid has been sucked down. Just press in the center, smoothly, with your finger. If it pops up and down, it is not properly sealed. You have to keep the jars in the refrigerator immediately, so you can still use it.
Once cooled, the canning blackberries are ready to store. It can be consumed up to 18 months after you prepare them!