I love to can fresh fruits and garden goodness, preserves, salsa, jams. In my last post, I shared a picture of blueberries in their jars ready to be processed. My friend Chrissy over at http://mother-moments.blogspot.com/ asked if I might share how I canned my blueberries.
blueberries all ready in their jars to go into the canning pot!
I followed the Ball canning book's method for raw packing berries. I used half pint jars, sterilizing them in super hot water and keeping them in hot water until ready for use. While my canning pot was full of water boiling, I checked over all my blueberries and washed them clean. I then made a medium syrup on the stove top.... 3 1/4 sugar and 5 cups water, brought to a boil. I took my hot jars out of the water and filled them with the blueberries and ladled hot syrup over each jar, leaving 1/4 head space in the jars. I then adjusted the two piece caps, finger tip tight, and placed them in the canning rack, inside my canning pot, in which the water was at a full rolling boil. I processed them for 25 minutes. As with all canning, check to make sure each one seals, it is sealed when the lid no longer gives up and down when you push on it. Usually you can hear the cans "pop" sealed. The blueberries once processed have a lovely purplish color. My kids enjoy them over cottage cheese, and our great used in baking. Sorry there aren't tons of pictures, I am actually in the process of canning some salsa from what I have been growing in the garden!