Berries - Whole

Title:
Berries - Whole

Yield:
1 Recipe

Categories:
Fruits,
Canning




Ingredients:









 Blackberries, blueberries, currants, dewberries, elderberries,


 gooseberries, huckleberries, loganberries, mulberries, raspberries.


 


 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 1-3/4 pounds


 per quart.


 


 Quality: Choose ripe, sweet berries with uniform color.


 


 Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if


 necessary. For gooseberries, snip off heads and tails with scissors.


 Prepare and boil preferred syrup, if desired. Add 1/2 cup syrup, juice, or


 water to each clean jar.


 


 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 1/2-inch headspace.


 


 Raw pack -- Fill jars with any of the raw berries, shaking down gently


 while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch


 headspace. Adjust lids and process.


 


 Processing directions for canning berries in a boiling-water, a dial, or a


 weighted-gauge canner are given in Table 1, Table 2, and Table 3.


 


 Table 1. Recommended process time for Berries, Whole, in a boiling-water


 canner.


 


 Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time at Altitudes


 of 0 - 1,000 ft: 15 min.


                        1,001 - 3,000 ft: 20 min.


                        3,001 - 6,000 ft: 20 min.


                          Above 6,000 ft: 25 min.


 


 Style of Pack: Raw.  Jar Size: Pints. Process Time at Altitudes of 0 -


 1,000 ft: 15 min.


                        1,001 - 3,000 ft: 20 min.


                        3,001 - 6,000 ft: 20 min.


                          Above 6,000 ft: 25 min.


 


 Style of Pack: Raw.  Jar Size: Quarts. Process Time at Altitudes of 0 -


 1,000 ft: 20 min.


                        1,001 - 3,000 ft: 25 min.


                        3,001 - 6,000 ft: 30 min.


                          Above 6,000 ft: 35 min.


 


 Table 2. Process Times Berries, Whole, in a Dial-Gauge Pressure Canner.


 


 Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time: 8 min. Canner


 Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.


                                 2,001 - 4,000 ft: 7 lb.


                                 4,001 - 6,000 ft: 8 lb.


                                 6,001 - 8,000 ft: 9 lb.


 


 Style of Pack: Raw.  Jar Size: Pints, Quarts. Process Time: 8 min (for


 pints), 10 min (for quarts). Canner Pressure (PSI) at Altitudes of 0 -


 2,000 ft: 6 lb.


                                 2,001 - 4,000 ft: 7 lb.


                                 4,001 - 6,000 ft: 8 lb.


                                 6,001 - 8,000 ft: 9 lb.


 


 Table 3. Process Times for Berries, Whole, in a Weighted-Gauge Pressure


 Canner.


 


 Style of Pack: Hot.  Jar Size: Pints. Process Time: 8 min. Canner Pressure


 (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.


                                   Above 1,000 ft: 10 lb.


 


 Style of Pack: Raw.  Jar Size: Pints, Quarts. Process Time: 8 min for


 Pints, 10 min for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000


 ft: 5 lb.


                                   Above 1,000 ft: 10 lb.


 


 ======================================================= ===== * USDA


 Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format


 courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini