BERRIES - WHOLE
Michigan State University Extension 
Preserving Food Safely - 01600304 
08/03/99 

For blackberries, blueberries, currants, dewberries, 
elderberries, gooseberries, huckleberries, loganberries, 
mulberries, raspberries: 

QUANTITY: An average of 12 pounds is needed per canner 
load of 7 quarts; an average of 8 pounds is needed per 
canner load of 9 pints. A 24-quart crate weighs 36 pounds 
and yields 18 to 24 quarts--an average of 1-3/4 pounds per 
quart. 

QUALITY: Choose ripe, sweet berries with uniform 
color. 

PROCEDURE: Wash 1 or 2 quarts of berries at a time. 
Drain, cap, and stem if necessary. For gooseberries, snip 
off heads and tails with scissors. Prepare and boil 
syrup if desired. Add 1/2 cup syrup (medium syrup - 5 1/4 
cups water to 2 1/4 cups sugar for 9 pint or 4 quart load, 8 
1/4 cups water to 3 3/4 cups sugar for 7 quart load), juice 
or water to each clean jar. 

Hot pack--For blueberries, currants, elderberries, 
gooseberries, and huckleberries, heat berries in 
boiling water for 30 seconds and drain. Fill hot jars 
and cover with hot juice, leaving 1/2-inch headspace. 

Raw pack--Fill hot jars with any of the raw berries, 
shaking down gently while filling. Cover with hot 
syrup, juice, or water, leaving 1/2-inch headspace. 

Adjust lids and process. 

RECOMMENDED PROCESS TIMES FOR BERRIES 
WHOLE, IN A BOILING-WATER CANNER 
         
                    Process Time at Altitudes of             
Style                                                        
of          Jar      0-        1001-     3001-      over     
Pack        Size     1000 ft.  3000 ft.  6000 ft.   6000 ft. 
Hot         Pints    15 min.    20       20         25       
Hot         Quarts   15         20       20         25       
Raw         Pints    15         20       20         25       
Raw         Quarts   20         25       30         35       


RECOMMENDED PROCESS TIMES FOR BERRIES, WHOLE, IN 
A WEIGHTED-GAUGE PRESSURE CANNER 
         
                  Canner Pressure (PSI) at Altitudes of      
Style                                                        
of      Jar       Process        0-                Above     
Pack    Size       Time          1,000 ft.         1,000 ft. 
Hot     Pints      8 min.        5 lb.             10 lb.    
Hot     Quarts     8             5                 10        
Raw     Pints      8             5                 10        
Raw     Quarts    10             5                 10        


RECOMMENDED PROCESS TIMES FOR BERRIES, 
WHOLE, IN A DIAL-GAUGE PRESSURE CANNER 
      
                      Canner Pressure (PSI) at Altitudes of  
Style                                                        
of     Jar   Process    0-       2001-    4001-    6001-     
Pack   Size   Time      2000 ft. 4000 ft. 6000 ft. 8000 ft.  
Hot    Pints  8 min.    6 lb.    7 lb.    8 lb.    9 lb.     
Hot    Quarts 8         6        7        8        9         
Raw    Pints  8         6        7        8        9         
Raw    Quarts 10        6        7        8        9         


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file was generated from data base 01 on 05/29/03. Data base 01 was last revised 
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