Name: Berries - Whole
Ingredients: 1,001 - 3,000 ft: 20 min.; 3,001 - 6,000 ft: 20 min.; Above 6,000 ft: 25 min.; 1,001 - 3,000 ft: 20 min.; 3,001 - 6,000 ft: 20 min.; Above 6,000 ft: 25 min.; 1,001 - 3,000 ft: 25 min.; 3,001 - 6,000 ft: 30 min.; Above 6,000 ft: 35 min.; 2,001 - 4,000 ft: 7 lb.; 4,001 - 6,000 ft: 8 lb.; 6,001 - 8,000 ft: 9 lb.; 2,001 - 4,000 ft: 7 lb.; 4,001 - 6,000 ft: 8 lb.; 6,001 - 8,000 ft: 9 lb.; Above 1,000 ft: 10 lb.; Above 1,000 ft: 10 lb.

Whenever I am afield or outdoors, there steals over me the acute consciousness that I am confronted on every hand by the superb workmanship of my Father. It is as if every tree, rock, river, flower, mountain, bird, or blade of grass had stamped upon it the indelible label, "Made by God." Is it any wonder that in a simple yet sublime sense of devotion, respect, and reverence for all life, Christ longed for His Father's name to be hallowed throughout the earth?

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Fruits		Fruits, Canning	1	Recipe

INGREDIENTS

		1,001 – 3,000 ft: 20 min.
		3,001 – 6,000 ft: 20 min.
		Above 6,000 ft: 25 min.
		1,001 – 3,000 ft: 20 min.
		3,001 – 6,000 ft: 20 min.
		Above 6,000 ft: 25 min.
		1,001 – 3,000 ft: 25 min.
		3,001 – 6,000 ft: 30 min.
		Above 6,000 ft: 35 min.
		2,001 – 4,000 ft: 7 lb.
		4,001 – 6,000 ft: 8 lb.
		6,001 – 8,000 ft: 9 lb.
		2,001 – 4,000 ft: 7 lb.
		4,001 – 6,000 ft: 8 lb.
		6,001 – 8,000 ft: 9 lb.
		Above 1,000 ft: 10 lb.
		Above 1,000 ft: 10 lb.

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.
Style of Pack: Raw.  Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
Style of Pack: Raw.  Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 20 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.
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.
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.
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.
======================================================= ===== * 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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