Where Is My Spoon Recipes Preserves/Canning Recipes Canning Blueberries

Canning Blueberries

by Adina 24/08/2020 0 comment

preserved blueberries in a jar
This post may contain affiliate links, see my Privacy Policy

Canning blueberries could not be easier. Learn how to can them with or without sugar.

fresh blueberries in a bowl and in a jar

After preserving rhubarb, raspberries, and apricots this summer, now is the time for canning blueberries. I love doing it, but it also makes a little sad. Canning blueberries means that the summer is almost gone…

Just like every year, I picked tons of blueberries this August as well. I canned them, made rhubarb and blueberry jam and pie, homemade blueberry sauce, sour cream cake, and so on.

How much to make?

  • The amounts indicated in the recipe are just a guide. You can make as many or as little berries as you have.
  • If canning more blueberries than indicated in the recipe, calculate the needed amounts of water and sugar accordingly.

What do you need?

  • Fresh blueberries
  • Granulated sugar, optional
  • Lemon juice, optional if canning with sugar
  • Water
  • Canning jars
  • Lids
  • A canner or large pot
  • Jar lifter
  • Kitchen mitts
preparing fresh berries for canning and covering with syrup

Sugar:

  • You can preserve the blueberries with or without sugar.
  • You can also add less or more sugar than I did.
  • However, I don’t recommend adding more sugar, they are sweet enough as they are, and you still want to taste the berries and not only the sweetness.

Jars:

  • Their size is not very important.
  • Those I normally use have a capacity of 350 ml/ 12 fl.oz/ 1 ½ cups.
  • Fill them with berries as indicated and pour over the syrup or water to cover them.
  • The indicated amounts are perfect for the jars I have, but if you notice that you have too little liquid, you can always make a little more syrup to make sure that the berries are properly covered.
  • It only takes minutes to make extra syrup.
  • Or simply top with water.
filling a jar of berries with syrup for canning

How to make?

  • Wash the berries very well, and let them drain in a sieve. Remove any spoiled ones.
  • Clean thoroughly both jars and lids.
  • You can sterilize them, however, the latest research indicates that sterilizing them is not necessary anymore if you are canning the jars after filling them.
  • Fill with berries, leaving about 2 cm/ 0.8 inches headspace.

How to can with sugar syrup?

  • Heat the water in a saucepan.
  • Add the sugar and lemon juice, slowly bring to a boil, stirring to dissolve the sugar completely.
  • Once it comes to a boil, let bubble once or twice and remove it from the heat.
  • Let cool for 5 minutes.
  • Pour over the berries, covering them completely.
  • Seal and can.

How to can with water?

  • The same method I use to make preserved cherries.
  • Place the berries in the jars and cover them with water.
  • For a very slight sweetness, you can add one tablespoon sugar to each jar, but it is optional.
  • Seal and can.
jars of blueberries before and after canning

How to can in a canner?

  • Fill a canner about half full with water and bring to a boil.
  • Place the jars into the water one at a time using a jar lifter or use the canning rack of the canner to lower them all into the water at once. Caution: the water is hot!
  • The water should cover them by 2 ½ to 5 cm/1 to 2 inches. If there is not enough water in the pot, add boiling water as needed.
  • Bring to a boil, cover the pot and boil for about 15 minutes, (and regarding the recipe instructions if canning something else). Adjust canning time for altitude.
  • Let cool in the pot for 5 minutes.
  • Very carefully lift from the pot and let cool completely on kitchen towels (or a cutting board).

How to can without a canner?

  • Use a large pot that will allow the jars to stand in it and be completely covered with water.
  • Place a clean kitchen towel on the bottom of the pot, the jars should not touch the bare bottom of the pot.
  • Place them on the towel making sure that they don’t touch each other.
  • Cover with hot water (boiled in a kettle, for instance, but hot tap water is fine as well).
  • Bring to a boil, lower the heat, and simmer the jars for 15 minutes.
  • Very carefully remove from the pot. It is preferable to use a jar lifter and kitchen mitts, the water is scalding hot.
  • Place on folded kitchen towels (or on a cutting board) on the counter and let cool completely.
jar of preserved blueberries on a wooden board with fresh berries around

How to store?

  • Once they are completely cool, check that all the jars are sealed.
  • Refrigerate any that didn’t seal for up to 3 weeks.
  • Store in a dark cool place.
  • The canned blueberries will keep for at least 6 months and up to 1 year.

How to use?

  • Pour on top of oatmeal, semolina or rice pudding or serve ice cream.
  • Pour over pancakes, crepes, or waffles.
  • Make desserts.
  • Add the berries to cake fillings.
  • Use the juice to moisten cake bases before filling.

Make blueberry sauce:

  • Drain the berries and save the liquid.
  • Place the liquid into a saucepan and bring to a boil.
  • In the meantime, stir some cornstarch with a few tablespoons of cold water. For one jar of blueberries, you will need about 1 tablespoon cornstarch. Adjust the quantity according to how much sauce you make.
  • Whisk the slurry into the boiling juice. Let bubble once or twice while whisking continuously.
  • Remove from the heat and stir in the drained berries.
  • Serve warm in any of the combinations mentioned above.
canning blueberries, Canning Blueberries

More blueberry recipes

No- Bake Lemon Curd Cheesecake

Baked Lemon Curd Cheesecake

Blueberry Tartlets

Carrot Muffins with Blueberry Frosting

Berry Puff Pastry Cake

jar of preserved blueberries on a wooden board with fresh berries around

Canning Blueberries

Yield: 6 jars of 350 ml/ 11/2 cup each
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Canning blueberries could not be easier. Learn how to can them with or without sugar.

Ingredients

  • 1 kg/ 2.2 lbs blueberries
  • Canning with sugar:
  • 1,5 liter/ 50 fl.oz/ 6 1/3 cups water
  • 100 g/ 3.5 oz/ ½ cup granulated sugar
  • 3 tablespoons lemon juice
  • Canning with water:
  • water

Instructions

  1. Wash the blueberries and remove any spoiled ones. Divide the berries between the jars, about 200 g/ 7 oz berries into each jar if using jars with a capacity of 350 ml/ 12 fl.oz/ 1 ½ cups. If using smaller or larger jars, fill them accordingly, leaving about 2 cm/ ½ inch headspace.



With sugar:

  1. Pour the water into a saucepan and add the sugar and the lemon juice. Slowly bring to a boil while stirring often to help dissolve the sugar. Let bubble once and remove from the heat. Let cool for 5 minutes.
  2. Pour the syrup over the blueberries, covering them completely. Wipe the rims. Seal and can the jars.
  3. Process in a canner for 15 minutes (increasing time for altitude, if necessary).



Without sugar:

  1. Pour warm water over the berries in the jars covering them completely. Wipe the rims. Seal and can the jars.
  2. Process in a canner for 15 minutes (increasing time for altitude, if necessary).




Can with a canner:

  1. Fill a canner about half full of water. Bring to a boil and lower the jars into the water one at a time with a jar lifter or use the canning rack of the canner to lower all the jars into the water at once. The water should cover the jars by 2 ½ to 5 cm/1 to 2 inches. If not enough, add boiling water as needed.
  2. Bring to a boil, cover, and boil for 15 minutes, increasing time for altitude, if necessary. Let stand for 5 minutes in the pot.
  3. Remove with mitts and a jar lifter and let cool completely on folded kitchen towels or cutting boards and let cool completely.



Can without a canner:

  1. Use a large pot that will allow the jars to stand in it and be completely covered with water. Place a clean kitchen towel on the bottom of the pot. Place the jars on the towel making sure that they don't touch each other.
  2. Cover with hot water. Bring to a boil, lower the heat, and can the jars for 15 minutes, adjusting for altitude, if necessary. Let stand for 5 minutes in the pot.
  3. Remove from the pot using a jar lifter and mitts. Place on folded kitchen towels on the counter and let cool completely.
  4. Refrigerate any jars that didn't seal for up to 3 weeks. Store the sealed ones in a dark cool place, they will keep for at least 6 months and up to 1 year.

Notes

Nutrition is calculated for 1 jar of blueberries with sugar. If canning only with water, a jar will have about 95 calories.

Nutrition Information:
Yield: 6 Serving Size: 1 jar
Amount Per Serving: Calories: 161Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 41gFiber: 4gSugar: 33gProtein: 1g

Nutrition information isn’t always accurate.

0 comment
0

You may also like

Leave a Comment

shares