INGREDIENTS

INSTRUCTIONS

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 jars and cover with hot juice, leaving 1/2-inch headspace.  Raw
pack -- Fill 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.  Processing directions for canning
berries in a boiling-water, a dial,  or a weighted-gauge canner are
given in Table 1, Table 2, and Table 3.  Table 1. Recommended process
time for Berries, Whole, in a  boiling-water canner.  Style of Pack:
Hot.  Jar Size: Pints or Quarts. Process Time at  Altitudes of 0 -
1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 -  6,000 ft: 20 min.
Above 6,000 ft: 25 min.  Style of Pack: Raw.  Jar Size: Pints. Process
Time at Altitudes of 0 -  1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min.
3,001 - 6,000 ft: 20 min.  Above 6,000 ft: 25 min.  Style of Pack: Raw.
Jar Size: Quarts. Process Time at Altitudes of 0  ~ 1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30  min. Above 6,000 ft: 35
min.  Table 2. Process Times Berries, Whole, in a Dial-Gauge Pressure
Canner.  Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time:
8 min.  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001
-  4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb.
Style of Pack: Raw.  Jar Size: Pints, Quarts. Process Time: 8 min (for
pints), 10 min (for quarts). Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001
~ 8,000 ft: 9 lb.  Table 3. Process Times for Berries, Whole, in a
Weighted-Gauge  Pressure Canner.  Style of Pack: Hot.  Jar Size: Pints.
Process Time: 8 min. Canner  Pressure (PSI) at Altitudes of 0 - 1,000
ft: 5 lb. Above 1,000 ft: 10  lb.  Style of Pack: Raw.  Jar Size:
Pints, Quarts. Process Time: 8 min for  Pints, 10 min for Quarts.
Canner Pressure (PSI) at Altitudes of 0 -  1,000 ft: 5 lb. Above 1,000
ft: 10 lb.  =======================================================
===== * USDA  Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master  format courtesy of Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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