Canning Blueberries

3 jars of canned blueberries against a tile wall with fresh blueberries, a lemon, and mint.

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An easy step-by-step tutorial on canning blueberries. This recipe for how to preserve blueberries is perfect for beginners and experienced canners alike. Instructions include low-sugar and no-sugar options.

Prep Time20

Cook Time30

Total Time50

Course: Canning

Cuisine: American

Keyword: canned blueberries recipe, how to can blueberries

Servings: pints

Author: Sarah Cook

Equipment

Ingredients

8 lbs blueberries
6 cups water {+more for the canner}
1 cup sugar {optional}

US Customary - Metric

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.
Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to a simmer. You want to keep the water hot so that everything is ready when the blueberries are.
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 aside in clean place.
Rinse the blueberries, removing stems and blossom ends (small brown leaves).
8 lbs blueberries
{optional} If you are canning the blueberries with syrup, make that now. Combine water and sugar in a medium saucepan, and cook over medium heat until the sugar has dissolved.
6 cups water, 1 cup sugar

Canning Blueberries

(Hot Pack Option) Fill a large heavy-bottomed saucepan, half-full with water. Bring to a boil. Add the blueberries, cook for 30 seconds, and then drain.
(Hot Pack Option) Using a canning funnel, ladle the drained blueberries and syrup into your jars until the jars are full and there is 1/2 inch of headspace. Tap the jars a few times during the filling process.
(Raw Pack Option) To raw pack the blueberries, using a canning funnel and a ladle, fill each jar with drained blueberries.
(Raw Pack Option) Tap and shake the jar down, and add ~1/2 cup of hot syrup/water.
At this point, return your water in the canner back to a rolling boil.
Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
Clean the rim of the jar very well with a hot damp rag.
Place a new, clean lid on the jar. Add a ring, and tighten 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 HOT PACK pints and quarts based on the elevation guide below:
*0-1,000 ft - Pints & Quarts =15 min
*1,001-3,000 ft - Pints & Quarts =20 min
*3,001-6,000 ft - Pints & Quarts =20 min
*6,000 ft+ - Pints & Quarts =25 min
Process RAW PACK 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
Once the blueberries have processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
Let the jars rest in the canner (without its lid) for 5 minutes.
Using canning tongs, carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
After the jars have rested for about 12 hours, press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.

Notes

If you're planning to can multiple batches of blueberries all at once, I use my crockpot to create and keep the syrup hot. It frees up space on the stove.
Once the jars have sealed, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12-18 months.

Nutrition