How to Can and Preserve Blackberries

Blackberries appear plump and uniform in color when they ripen. The berries will not continue to ripen once you pick them. Each blackberry contains many drupes attached to a core. The blackberries will not last long in the refrigerator because they are highly perishable. Preserve the quality and taste of the fresh blackberries by canning them in jars or freezing them. Preserving the blackberries will allow you to enjoy them throughout the year.

Things You'll Need

• Large pot
• Colander
• Sugar
• Saucepan
• Lemon juice
• Quart-sized canning jars
• Screw rings
• Water bath canner
• Jar tongs
• Cookie sheet

Instructions

Canning Blackberries

1. Wash the canning jars to clean them. Place the jars in the dishwasher using the sanitize setting, or place the jars in a pot of boiling water for 10 minutes.

2. Place the canning jar lids in a pot of hot water on the stove top. Avoid boiling the water, so you do not remove the sticky adhesive on the lids.

3. Place the blackberries into a colander only when you are ready to can them. Remove any stems, soft berries and leaves. Rinse the berries with cold water and run your hands to remove any remaining debris. Drain the water from the blackberries thoroughly.

4. Make syrup to can the blackberries to help them retain the color and shape. Add 6 cups of water and 3 cups of sugar to a saucepan. Bring the solution to near boiling on the stove top.

5. Pour 2 tbsp. of lemon juice into each quart-sized jar. Fill the jars with blackberries. Tap the canning jars slightly on a flat surface to help them settle to the bottom.

6. Pour the hot syrup into the packed jars. Leave 1/4 inch of head space in the jars. Wipe the rims to remove any spills so the lids will adhere.

7. Place the sterilized canning lids onto the jars. Tighten the lids with the screw rings. Place the blackberry jars into the water bath canner with jar tongs. The jars need covered with 2 inches of water in the canner, and the water must remain boiling. It will take 20 minutes for the jars to process between zero and 1,000 feet altitude, 25 minutes for 1,001 to 3,000 feet, and 30 minutes for 3,001 to 6,000 feet. An altitude above 6,000 feet will need a full 35 minutes to process.

8. Remove the canning jars from the water bath after they process for the recommended time. Lift them from the canner with jar tongs and place them on a flat surface away from drafts. Do not allow the jars to touch each other while they cool.

9. Press down on the jar lids to ensure that they sealed properly only after they cool completely. If the lid pops or dents, then it did not seal properly. Place the unsealed blackberry jars in the refrigerator and store the sealed jars in a cool and dark location for up to 18 months.

Freeze Blackberries

1. Select fresh blackberries that are uniform in color. Rinse the blackberries only when you are ready to freeze them. Remove all leaves, stems and debris from the berries. Place them on paper towels to absorb excess water.

2. Spread the blackberries on a cookie sheet. Place them in the freezer in one single layer and allow them to freeze completely.

3. Pour the blackberries into a freezer container or bag. Remove as much air as possible from the bags to prevent freezer burn.

4. Write the contents and date on the container. Place the blackberries containers or bags in the freezer.

5. Thaw the blackberries by placing them in the refrigerator overnight.

Tips & Warnings

• Always read the directions that come with your water bath canner before using it.

• Never consume the blackberries if the lids are unsealed, the jars have a foul odor, or.you notice mold.

References

• Pick Your Own: How to Make Home-Canned Blueberries
• Pick Your Own: How to Freeze Berries
• Michigan State University Extension; Preparing and Using Syrups; August 1999
• Harvard Medical School: Healthy and Sustainable Food Blackberries
• University of Wisconsin; Preserve Summer Time's Best Flavors by Freezing Fresh Fruit; Barbara H. Ingham; 2000
• The Ohio State University: Blackberries