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Berries - Whole

Category: Fruit

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

***** Not Found *****

Instructions:

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