How to Preserve Whole Blackberries; Canning

I like to preserve whole blackberries by canning them because my freezer space is often limited and basic canned blackberries make a great ingredient for so many things. This preservation method for blackberries couldn’t be any easier and allows you to easily add to your food pantry.

Canning Equipment Preparation:

Start by preparing your boiling water bath canner with enough water to cover your quart jars with 1-2 inches of water.

Some of the other things to have on hand are jar lifters to place and remove jars from water bath, and a funnel.

Now that your equipment is ready, it is time to start filling jars.

Ingredients:

• 2 to 3 pounds blackberries.

• 1/3 cup sugar

• 2 to 4 cups of hot water.

How to Can Whole Blackberries

These directions will make a 1-quart jar of canned blackberries. Knowing how much is needed for 1 quart makes it easy to multiply by how many jars fit in your canner for a full load. That is, IF you can accumulate that many blackberries in one place at one time.

Using a jar funnel, fill your jar with the blackberries. Usually, this takes between 2 to 3 pounds of berries.

Top the blackberries with 1/3 cup of sugar and fill the remaining space with hot water. Leave a 1/2-inch headspace.

Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on top and secure them with metal bands until they are fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

Process in a boiling water bath for 20 minutes if at sea level. (Remember to adjust the pressure for your elevation if higher than 1000 feet.)

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Remove jars from the canner and let them cool on a heat resistant surface about 1-2 inches apart so they can cool a little faster.

Allow them to sit undisturbed for 24 hours so that they can get a nice seal. You know they are sealed if the center of the lid is depressed down. If it is, remove the ring and wash off the outside with hot, soapy water. If any didn't seal, place them in the refrigerator and use them right away.

Place the sealed jars in a cool, dry, dark location and use them within the next 3 years. After that, the nutritional value begins to decrease.

If you have any questions about canning with the boiling water canner or how to adjust the pressure for altitude, take a look at our canning basics videos.