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, cap and stem if necessary. Hot pack or raw pack according to instructions below.
3. Hot Pack -
Raw Pack -
4. 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.
5. 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 |