I (Marie) 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. If Emmaline wants to preserve blackberries she must can them because her small space apartment living does not accommodate a freezer other than the one above her fridge, which is always crammed so full she can barely shut the door. This preservation method for blackberries couldn’t be any easier and allows you to easily add to your food pantry. So, without further adieu, let’s show you how to preserve whole blackberries.
Canning Equipment Preparation:
Start by preparing your boiling water bath canner with enough water to cover your jars with 1-2 inches of water. Place the pot on the stove on medium heat. Next, preheat the oven to 250 degrees Fahrenheit and place your jars into the oven. Then, submerge your lids in a small pan of water, bring it to a boil, and leave it at a simmer.
Some of the other things to have on hand are tongs to pull the jars out of the oven. Jar grabbers to place and remove jars from water bath, a funnel, tongs or magnet to remove lids from simmering pot.
Now that your equipment is ready, it is time to start filling jars.
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.
Add hot water to the bottom of the jar.
First, add a small amount of hot water to the bottom of your hot jar.
Then, 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.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and 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.)
Once your blackberries have finished processing in the boiling water bath canner take them out and sit them on the counter for 24 hours to cool and completely seal.
If your jar of canned blackberries did not seal then place it in the refrigerator and use it within the next few days. Store the sealed jars in your lovely pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.