Here's how to do it:
1. Get/pick fresh berries
2. Wash your berries
3. Sort your berries firm ones are best to can and soft are better for jam or syrup
These are soft berries that are great for syrup and jam |
4. Fill your jars with berries
Nice firm berries. Fill jar full because they shrink after the canning process. |
5. Make a syrup (sugar water & lemon juice (a splash to help keep berries color): 2parts water and 1-2 parts sugar depending on your taste.) Fill jars with syrup leaving an inch from the top.
5. Sterilize the lids for your jars by boiling them
6. Wipe clean the tops of the jars, set sterilized new* lids (*you can not re-use old ones they won't seal) place ring over lid to hold in place.
7. Place your jars in the canning kettle in boiling water.
8. Leave in the kettle for 10 minutes (for raspberries) or 15-20 for cherries
9. Pull out of kettle with canning tongs and place on the counter top on top of a towel
End result after being canned. The berries now take up less room in the jar. |
10. You'll start hearing the lids 'pop' as they cool this assures your seal. If you touch the lid it should be sucked in and not click/bounce when pressure is applied. If your lid does not seal you need to eat them asap as they will not be preserved and store in fridge. All sealed lids can be stored on the shelf in the pantry until you decide to use them.
Finished raspberries, cherries, and jam |
JAM (freezer jam):
Get a box of pectin. There are directions on the back :
1. Get your soft/pre- washed berries that you sorted from above.
2. Mush the berries
3. For each two cups strawberries or raspberries add 4 cups sugar.
4. Boil 1 box pectin & 3/4 cups water for 1 minute.
5. Add berry & sugar mix to the boiling pectin & water mix.
6. Stir together and pour in jam containers.
7. Store in freezer until ready for use.