Canning is a wonderful way to preserve the freshness and flavors of your favorite fruits, and blueberries are no exception.
Whether you have a bountiful harvest from your garden or have found a great deal at the local farmers' market, canning blueberries in a light, simple syrup can be a rewarding and delicious endeavor. In this beginner's guide, I'll walk you through the process of water bath canning blueberries using a sweet twist with a light simple syrup.
Ingredients and Equipment:
Before you dive into the canning process, make sure you have the following ingredients and equipment on hand:
Ingredients:
Fresh blueberries
Granulated sugar
Water
Lemon juice (for added acidity and flavor)
Equipment:
Canning jars with lids and bands
Canning pot or large stockpot
Canning rack or a kitchen towel
A funnel
A ladle
A large pot for making the syrup
A bubble remover or plastic spatula
Jar lifter
A clean cloth or paper towels
Step-by-Step Guide:
Prepare Your Jars: Wash your canning jars, lids, and bands in hot, soapy water, and rinse thoroughly. Place them in a clean, large pot and cover with water. Bring the water to a simmer but not a boil, then turn off the heat and let them sit in the hot water until you're ready to use them.
Wash and Rinse Blueberries: Wash your blueberries thoroughly under cold running water and remove any stems or debris. Drain them in a colander and set them aside.
Prepare Simple Syrup: In a separate large pot, combine 2 cups of granulated sugar with 4 cups of water. Heat the mixture over medium heat, stirring until the sugar completely dissolves. Once it comes to a boil, reduce the heat and let it simmer for a few minutes. Remove it from the heat and stir in 2 tablespoons of lemon juice.
Fill Jars with Blueberries: Using a sterilized funnel, carefully pack your clean, hot jars with blueberries, leaving about 1/2 inch of headspace at the top.
Pour in the Syrup: Pour the hot simple syrup over the blueberries, ensuring that the berries are completely covered while maintaining the 1/2-inch headspace.
Remove Air Bubbles: Gently tap the jars on the counter to release any trapped air bubbles. Use a bubble remover or a plastic spatula to slide down the sides of the jar to release air bubbles as well.
Wipe Jar Rims: Using a clean, damp cloth or paper towel, wipe the rims of the jars to remove any residue or syrup that could interfere with sealing.
Seal the Jars: Place sterilized lids and bands on each jar, screwing the bands until they are fingertip-tight (not too tight). This allows air to escape during processing.
Process in a Water Bath: Place the filled and sealed jars on a canning rack or a kitchen towel in a canning pot or large stockpot filled with enough hot water to cover the jars by at least an inch. Bring the water to a boil, then process the jars for 15 minutes (adjusting for altitude if necessary). I have a seperate pose all about altitude if you want to read more about that.
Cooling: After processing, use a jar lifter to carefully remove the jars from the water bath and place them on a clean towel or wooden surface. Let them cool for 12-24 hours. You'll know the jars are properly sealed when the lids have a concave indentation and don't pop when pressed.
Label and Store: Once the jars have cooled, label them with the date and store them in a cool, dark, and dry place. Canned blueberries can be stored for up to a year. (or longer)
Canning blueberries in a light, simple syrup is a great way to enjoy the taste of summer all year round. Whether you use these preserved blueberries in pies, pancakes, or as a topping for yogurt and ice cream, you'll appreciate the burst of flavor they bring to your dishes. With this beginner's guide, you can confidently embark on your canning adventure and savor the fruits of your labor throughout the seasons. Happy canning!
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