Michigan State University Extension
Preserving Food Safely - 01600304
10/13/97

### BERRIES - WHOLE

        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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