Canned Berries (whole)

  

Quantity: For each 7-quart canner load, you need an average of 12 pounds of fresh, whole berries. For each 9-pint canner load, you need an average of 8 pounds of fresh, whole berries. A 24-quart crate weighs 36 pounds and yields 18 quarts to 24 quarts — an average of 1-3/4 pounds per quart.

Quality: Choose ripe, sweet berries with even color.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse pint or quart canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash 1 quart or 2 quarts of berries at a time. Drain. Raw pack according to instructions below.

Raw Pack - Recommended for raspberries.

  • Fill jars with raw berries; shake berries down gently while filling jars.
  • Cover with hot syrup, juice or water.

3. Leave 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

4. Process in a boiling water or pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

   

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft

Hot

Pints or Quarts

15 min

20 min

20 min

25 min

Raw

Pints

 

Quarts

15 min

 

20 min

20 min

 

25 min

20 min

 

30 min

25 min

 

35 min

 

Processing Times for Dial-Gauge Pressure Canner

     

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints or

Quarts

8 min

6 lb

7 lb

8 lb

9 lb

Raw

Pints

Quarts

8 min

10 min

6 lb

6 lb

7 lb

7 lb

8 lb

8 lb

9 lb

9 lb

 

Processing Times for Weighted-Gauge Pressure Canner

     

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

 Hot

 Pints or Quarts

 8 min

5 lb

10 lb

Raw

Pints

Quarts

8 min

10 min

5 lb

5 lb

10 lb

10 lb

Source: National Center for Home Food Preservation




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