Raw Pack - Wash berries in cold water to help frim the fruit
and drain. Make a light or medium syrup and keep the syrup hot.
Ladle 1/2 cup hot syrup into hot jars. Fill jars with berries. Gently
shake the jar to pack berries closely without crushing, leaving
1/2 inch headspace. Addd hot syrup to cover berries, if needed,
leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece
caps. Process pints 15 minutes, quarts 20 miniutes, in a boiling
water canner.
Hot Pack - Wash, drain and measure berries. Put berries in a large
saucepot. Add 1/4 to 1/2 cup sugar for each quart berries, and stir.
Let stand 2 hours in a cool place. Cook mixture slowly until sugar
dissolves and berries are hot throughout. Ladle hot berries and
syrup into hot jars, leaving 1/2 inch headspace. If there isnot
enough syrup to cover berries, add boiling water, leaving 1/2 inch
headspace. REmove air bubbles. Adjust caps. Process pints and quarts
15 minutes in a boiling-water canner.
Note: Use raw pack for red raspberries and other berries
that donot hold their shape when heated. Use hot pack for blackberries
and other berries that hold their shape when heated.
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