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.
Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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 waterbath 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