Fresh Blueberries {canned}

Preserve the harvest. Blueberries are very easy to "save until needed" by waterbath canning them in your choice of liquid.  I canned up 6 pints in blueberry juice.  I will use these later to turn into pie fillings, jams, smoothies, syrup, galettes, and baked goods - the use it endless and mighty tasty!  Plus, I couldn't pass up the deal I found on organic farm to table blueberries. ~Enjoy! Diane 

NCHFP Directions:
Berries - WholeBlackberries, 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 1¾ 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 ½ 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 ½-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 ½-inch headspace. Adjust lids and process.
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Please visit link for your preferred methods of canning (these can be either water bath canned or pressure canned) 
http://nchfp.uga.edu/how/can_02/berries_whole.html

Photos by: Diane Baker for Canning and Cooking at Home
Methods by: NCHFP