Canning Blackberries
You’ll love this easy step-by-step tutorial on canning blackberries. This recipe for how to can blackberries is perfect for beginners and experienced canners alike. These home-canned blackberries are like jars of summer and sunshine
Servings: 9 pints
Ingredients
- water for canner
- 9 lbs blackberries {~1 lb per pint}
- 1 cup sugar {for optional syrup}
- 6 cups water {for optional syrup}
Instructions
Canning Prep
- Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.water for canner
- Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to a simmer.
- Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F.
- Wash your lids and set them aside in a clean place.
Canning Blackberries
- Rinse the blackberries and remove any leaves, stems, and debris.9 lbs blackberries
- (Optional) create a syrup by combining sugar and water in a saucepan and heating it over medium heat until the sugar has dissolved.If you aren't using a syrup, bring water to a boil in a saucepan and set aside.1 cup sugar, 6 cups water
- lace a canning funnel on top of one of the jars and fill with blackberries, gently tapping the bottom of the jar on the counter to help them settle.
- Carefully pour in your syrup/water/juice into the jars, leaving 1/2 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
- Remove any bubbles from the jar (I use a plastic chopstick).
- Use a wet clean rag and wipe the rim of the jars to make sure they are free of any syrup or blackberries.
- Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
- Using canning tongs, gently place your jars in the canner. Put the lid on, and set your timer. Pro tip: the water must return to a boil in the canner before you can start the timer.
- Process pints and quarts based on the elevation guide below:*0-1,000 ft – Pints =15 min Quarts =20 min*1,001-3,000 ft – Pints =20 min Quarts =25 min*3,001-6,000 ft – Pints =20 min Quarts =30 min*6,000 ft+ – Pints =25 min Quarts =35 min
Notes
Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts - an average of 1¾ pounds per quart.