How to Can Blackberries and Other Berries with No Other Ingredient.
This beautifully simple technique contains only one ingredient: blackberries.
The result keeps all the flavor of the fresh fruit, although with a softer texture.
You can also use this method with juneberries, blueberries, raspberries, wineberries, currants, and gooseberries.
#01
- Bring a pot of water to a boil.
- While you are waiting for the water to boil, sort through the blackberries and discard any that are shriveled or not fully ripe.
- Wash the fruit and let it drain in a colander for a minute or two.
#02
- Work with about a pint of blackberries at a time.
- Tie the berries up into a loose bundle in a single layer of cheesecloth.
- The cheesecloth should be securely tied, but the berries should not be packed together too tightly you want water to be able to circulate among them.
#03
- Hold on to the knot end of the cheesecloth bundle with a pair of tongs.
- Dip the berries into the pot of boiling water and gently swirl the bundle in the
- Keep doing this for 30
- By the end of the 30 seconds, you should see a few juice stains appear on the cheesecloth.
#04
- Untie the cheesecloth (it’s fine to reuse it for the next pint of berries).
- Transfer the berries to a clean canning jar, loosely filling the jar with the blanched fruit. Leave ½-inch head space.
- This method is unusual in that you do not add any liquid, not even
- Screw on the canning
- Repeat the blanching and jar-filling steps with the remainder of your
#05
- Process pint jars of blanched berries in a boiling water bath for 15 minutes, quarts for 20.
- Adjust those processing times for your altitude if necessary
About Author
