I really can’t wait until all the Summer fruit and berries are ready for harvesting. This year I will be canning raspberries, canning pears and canning sumthing. But after the bumper harvest we had last year I am almost certain we will end up canning blackberries too.
When it comes to preserving blackberries, most people tend to prefer freezing them. This probably because they believe doing it any other way would crush the blackberries. If you follow the instructions for this recipe, you will find that you will end up with whole berries in the end. As a general rule of thumb, each pint jar requires 3 cups of fresh blackberries.
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Here’s What You’ll Need:
- blackberries
- water
- sugar
- cinnamon stick
- nutmeg
- brandy
- canning jars
- water bath canner
- small saucepan
- potato masher
- strainer
- slotted spoon
- canning utensils
Make sure that you wash and sterilize your jars before you begin the whole process. First you will make the blackberry syrup by mashing some berries in the saucepan, adding water and leaving to simmer for a a few minutes before straining the juice. With the juice ready you can move on to preparing the berries.
You start with the water, spices and the sugar allowing that to boil for a few minutes. Then you add the rest of the ingredients including the blackberry juice. Try not to crush the fruit when you do this. Fill up the jars with half an inch of head space, add the blackberry syrup and wipe rims before screwing on the lids. Process in your water bath canner and then leave them out on the kitchen counter or table to seal overnight!
You can get the full recipe & instructions on the Practical Self Reliance blog, here…
You can watch the video below on Canning Blackberries…
