Berries (Whole)
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 preferred syrup, if desired. Add 1/2 cup syrup, 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.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process.
| Recommend Process Time for Berries, whole in a boiling-water canner | ||||||
| Process Time at Altitudes of | ||||||
| Style of Pack | Jar Size | 0-1,000 ft |
1,001 - 3,000 ft |
3,001 - 6,000 ft | Above 6000 ft | |
| Hot | Pints or Quarts | 15 min | 20 min | 20 min | 25 min | |
| Raw | Pints | 15 min | 20 min | 20 min | 25 min | |
| Quarts | 20 min | 25 min | 30 min | 35 min | ||
| Process Times for Some Acid Foods in a Dial-Gauge Pressure Canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
| Raw | Pints | 8 | 6 | 7 | 8 | 9 |
| Quarts | 10 | 6 | 7 | 8 | 9 | |
| Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 1,000 ft | Above 1,000 ft |
| Hot | Pints or Quarts | 8 | 5 | 10 |
| Raw | Pints | 8 | 5 | 10 |
| Quarts | 10 | 5 | 10 | |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)