How to Can Blackberries and Other Berries with No Other Ingredient.


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.


  • 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.


  • 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.


  • 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.


  • 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


  • 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


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