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 -

• For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain.
• Fill jars and cover with hot juice, leaving ½-inch headspace.

Raw Pack -

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

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

Processing Times for Dial-Gauge Pressure Canner

Processing Times for Weighted-Gauge Pressure Canner

Source: National Center for Home Food Preservation