Besides the antioxidants they provide, the lord knows I love my blueberries. A few years back I took it upon myself to learn how to grow blueberries at home. Now usually I collect and freeze them, but my aunt recommended that I begin canning my blueberries.
You are going to need to dust off the water bath canner for this one. We are going to raw pack them with a light syrup, which amazingly can be drained after and used as a syrup for your pancakes. You can use frozen blueberries, but I prefer to use fresh ones.
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Here’s What You’ll Need:
- fresh or frozen blueberries
- water bath canner
- canning jars with lids
- canning utensils
- ladle
- canning spatula
- sugar
- water
- large saucepan
- kitchen towel
As usual, the first thing you have to do when canning is sterilize your jars. Then you can move on to making the light syrup by combining the sugar and the water in the saucepan, leaving them to boil for at least five minutes.
Use the ladle to fill your jars with berries, and then add the syrup leaving half an inch from the lid. Remove any bubbles or air pockets with the plastic spatula and wipe rims, before screwing the warm lids on. Process in the water bath canner for 10 minutes. Lift the jars from the canner and allow to cool on kitchen towel, the lids should pop as they seal.
You can follow step by step instructions on Oklahoma Pasty Cloth blog, here…
How To Can Blueberries
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