Berries – Whole Recipe

Free Recipe Berries – Whole

Recipe Type: F Recipes

Recipe Preparation: boil

Cooking Ingredients for Berries – Whole Recipe

Berries – Whole

Berries – Whole Preparation

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

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Recipe Serves: 1

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