Canned Raspberries
At a Glance
- Total
- 30 min
- Servings
- 1.00 quart
Categories
- Preserves
- Water-bath canning
- Water bath canning
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Canned Raspberries brings together 4 cups water, 1 -4 3/4 cup sugar, 1 1/2-3 lbs berries in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 1 servings.
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Equipment
Canning jars, lids, large pot, boiling water bath canner, chopstick or bubble remover
Ingredients
- 4 cups water
- 1 -4 3/4 cup sugar
- 1 1/2-3 lbs berries
Instructions
Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.
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