The little blueberry packs an impressive nutritional wallop. Compared with 42 other common fruits and vegetables, blueberries rank first in antioxidants. One serving helps fight cancer, heart disease and aging. Gather blueberries in season and can them so you can enjoy them all year long. Add this to my Recipe Box.
Instructions
Preparing
1. Pick or purchase a sufficient amount of fresh blueberries from a local farm. Use frozen blueberries that are packed without added sugar or syrup.
2. Prepare the jars by running them through a complete cycle in the dishwasher or by washing them in hot, soapy water. Boil them for 10 minutes. Leave the jars in the hot water to prevent the jars from breaking when the hot blueberries are put in the jar.
3. Sterilize the lids. Place them in a pan of boiling water for 5 minutes to soften the rubber ring around the lid.
4. Put the whole blueberries in a colander and set in cold water. Sift through with the fingers and remove any leaves and stems, and mushy or bruised berries.
5. Make a syrup using your preferred sweetener or sugar substitute. Heat the syrup to near boiling. Mix a medium syrup with 6 cups of water and 3 cups of granulated sugar. Consult a proportions chart for other syrups.
6. Add 1 tbsp. of lemon juice to each pint jar. Substitute citric acid for the lemon juice and use 1/2 tsp. per pint jar. Fill each jar with whole blueberries. Tap the jar on the countertop to pack down the berries.
7. Fill the jars with syrup. Leave 1/4 to 1/2 inch of space at the top. Use a clean cloth and wipe off any drips or spills.
Processing
8. Remove the jar lids from the hot water one at a time. Use a magnetic lid lifter. Set the lid in place on each jar. Add the ring and tighten.
9. Use jar tongs and set each jar into hot water in the canning pot or pressure canner. Add enough water to submerge jars by at least 1 inch below the surface.
10. Process the jars in a boiling water bath for 20 minutes at altitudes under 6000 ft. Add 5 minutes for altitudes above 6000 ft. Process the blueberries in a pressure cooker per the manufacturer's instructions.
11. Lift the jars from the water after processing. (Wait until the pressure gauge registers zero if using a pressure cooker.) Let the jars sit and cool overnight undisturbed.
12. Store or share the canned blueberries. Use within 12 to 18 months for the best flavor.
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