I think having your own blueberry patch is a little bit of heaven on earth.
Those little bits of sweet tartness exploding in your mouth. It’s like nature’s nerds! 🙂
At the peak of the season I find myself with a kitchen full of these little gems as I work to preserve them for the winter months.
Blueberry syrup, blueberry jam, dehydrated blueberries, and of course, blueberries in jars! 🙂
Blueberries are one of the easiest things to can.
Really.
You can can blueberries in a syrup or in water. I like to can them both ways.
Syrup for the quart jars that will turn onto cobblers and pies, and water for the pint jars and half pint jars I’m going to add to sourdough muffins, pancakes, or my famous Blueberry Coffee Cake.
Not only are blueberries pretty darn tasty, but they are an excellent source of dietary fiber.
Just one cup of these lovely purpley globes contains almost 16% of the daily requirement of Vitamin C!
Did you know that? I sure didn’t.
So if you can’t grow citrus, now you’re covered!
They also contain significant levels of Vitamin K and Manganese, and are very high on the scale that measures antioxidants.
A super food that tastes good!
Move right along, kale…
Now that you’re in the know, here’s how to can up some be-yoo-tee-ful jars of powerful blueberry goodness.
Supplies for canning blueberries
- blueberries ~ about 3 pounds of fresh berries gives you 1 quart of canned
- filtered water or syrup*
- canning jars ~ I usually use quarts
and half pints
- new lids
or Tattler reusable lids
- rings
- jar lifter
- magnetic lid wand
- pressure canner
or waterbath canner
*Syrup for canning blueberries
- extra light syrup ~ 1 cup sugar to 4 cups water
- light syrup ~ 2 cups sugar to 4 cups water
- medium syrup ~ 3 cups sugar to 4 cups water
- heavy syrup ~ 4 3/4 cups sugar to 4 cups water
You can use honey instead of sugar if you would prefer.
Keep in mind that a strong tasting honey will change the taste of the fruit. So a mild honey works the best.
Dissolve the sugar or honey in the water in a large sauce pan over medium heat. Bring the syrup to a boil then remove it from the heat and keep hot until needed.
I usually use the light or extra light syrups because I am trying to decrease my sugar intake.
And isn’t that the best part of making your own stuff? Being able to control what’s in it is so worth it!
How to can blueberries
You can can blueberries in a boiling water bath canner or a pressure canner.
I used a pressure canner so that’s what you’ll see in the pictures, but I have included directions for both canners.
Prepare your jars. Make sure they are clean and keep them hot until needed. Prepare your lids following the manufacturer’s instructions.
Put the berries in the sink with enough water to cover. Swish them around in the water to wash off any dirt.
Remove any stems that might be still attached. Then I put them into a strainer over the sink to drain.
draining
You can use either the hot pack or cold pack method for canning blueberries.
Cold Pack Method for Canning Blueberries
In the cold pack (or raw pack) method, you pack the cleaned blueberries into one hot jar at a time leaving a 1/2 inch of headspace.
Then fill the jar with boiling water or syrup, again, leaving a 1/2″ headspace.
Wipe the rims with a clean, damp cloth, and seat the lids.
Then put on the rings, tightening them to finger tight.
Hot Pack Method for Canning Blueberries
In the hot pack method, you put the blueberries into the boiling water or syrup for about a minute, then pack them into the hot jars.
Leave a 1/2″ of headspace and then fill the jars with the boiling water or syrup.
Wipe the rim of the jar, seat the lids, and put the rings on finger tight.
blueberries waiting for boiling water or syrup
How do you know which method to use? It’s entirely up to you!
But here’s what I do.
If I am using water, I’m raw packing. If I am using syrup, I’m hot packing.
The reason I use hot pack with the syrup is because if I have syrup left over, it’s now flavored with the blueberries.
So I can up whatever is left to use as blueberry syrup. I do that with all my fruits that I can.
That gives you lots of syrup options when you whip up a batch of sourdough waffles some Saturday morning. 🙂
Whichever method you use, the next step is to put the jars into the canner.
My pressure canner has a 2nd rack so that I can do more than 1 layer.
I have quarts in the bottom and the half pints on the top in this picture.
in the pressure canner
If you are using a pressure canner, add the amount of water your directions tell you to add.
Then put on the lid and lock it.
If using a water bath canner, add hot water until the jars are covered by 1 to 2 inches and put the lid on.
Processing Blueberries
Follow these instructions for either pressure canning or waterbath canning.
In a pressure canner, process at 6 pounds of pressure for 8 minutes for half pints, pints, 1 1/2 pints, and quarts.
Make sure you adjust pressure according to your altitude using this chart.
In a boiling waterbath canner, process for 15 minutes for half pints and pints, and 20 minutes for 1 1/2 pints and quarts.
Make sure you adjust processing time according to your altitude using this chart.
After processing, remove the jars from the canner lifting the jars straight up. Don’t tip them. That could cause the jars to not seal.
Put the jars on a towel covered cabinet out of drafts, and leave undisturbed for a minimum of 12 hours.
After 12 hours check the seals. If the seals are good, remove the rings, wash the jars, and label and date them.
If the seals are not good, you can reprocess them with new lids or simply refrigerate and use within 2 weeks.
When stored in a cool, dark place, canned goods can stay good for several years.
Now put them on your pantry shelf and enjoy looking at your purty jars of blueberry goodness!
More awesome canning recipes you should try:
Canning Blueberries
Ingredients
- blueberries ~ about 3 pounds of fresh berries gives you 1 quart of canned
- filtered water or syrup*
- canning jars
- new lids & rings
- jar lifter
- magnetic lid wand
- pressure canner or waterbath canner
Syrup for canning blueberries
- extra light syrup ~ 1 cup sugar (or honey) to 4 cups water
- light syrup ~ 2 cups sugar (or honey) to 4 cups water
- medium syrup ~ 3 cups sugar (or honey) to 4 cups water
- heavy syrup ~ 4 3/4 cups sugar (or honey) to 4 cups water
Instructions
Making the Syrup
- Dissolve the sugar or honey in the water in a large sauce pan over medium heat. Bring the syrup to a boil then remove it from the heat and keep hot until needed.
Getting Prepped
- Prepare your jars. Make sure they are clean and keep them hot until needed. Prepare your lids following the manufacturer's instructions.
- Put the berries in the sink with enough water to cover. Swish them around in the water to wash off any dirt.
- Remove any stems that might be still attached. Then I put them into a strainer over the sink to drain.
Cold (or Raw) Pack Method
- In the cold pack (or raw pack) method, you pack the cleaned blueberries into one hot jar at a time leaving a 1/2 inch of headspace.
- Then fill the jar with boiling water or syrup, again, leaving a 1/2" headspace.
- Wipe the rims with a clean, damp cloth, and seat the lids.
- Then put on the rings, tightening them to finger tight.
Hot Pack Method
- In the hot pack method, you put the blueberries into the boiling water or syrup for about a minute, then pack them into the hot jars.
- Leave a 1/2" of headspace and then fill the jars with the boiling water or syrup.
- Wipe the rim of the jar, seat the lids, and put the rings on finger tight.
In a Pressure Canner
- Add the amount of water to your canner that your directions tell you to.
- Put the jars in the canner, then put on the lid and lock it.
- Exhaust the air for the length of time specified in your instruction manual.
- Add the weight and process at 6 pounds of pressure for 8 minutes for half pints, pints, 1 1/2 pints, and quarts.
- Make sure you adjust pressure according to your altitude.
- After processing time, remove the canner from the heat and allow to cool on it's own. When the pressure has dropped to zero, carefully remove the lid.
In a Waterbath Canner
- Place your jars into the water bath canner, add hot water until the jars are covered by 1 to 2 inches and put the lid on.
- Bring the water to a full rolling boil, and process for 15 minutes for half pints and pints, and 20 minutes for 1 1/2 pints and quarts.
- Make sure you adjust processing time according to your altitude.
After Processing
- After processing, remove the jars from the canner lifting the jars straight up. Put the jars on a towel covered cabinet out of drafts, and leave undisturbed for a minimum of 12 hours.
- After 12 hours, check the seals. If the seals are good, remove the rings, wash the jars, and label and date them.
- If the jars are not sealed, you can reprocess them with new lids or simply refrigerate and use within 2 weeks.
Cate says
Thank you for your clear instructions for canning in syrup or water. Making them today with water and perhaps another batch with syrup. GBY!
Cery says
Hi Cate! You are so welcome. I’m so glad you’re trying it. Blessings!
Mary says
What is the consistency like when you open a jar of blueberries?
Cery says
Hi Mary!
As with most canned fruits, the berries are a little mushy. The more sugar you have in your syrup, the better they stand up to the process and the firmer they will be.
With that being said, I often use the canned blueberries for muffins and pancakes and they don’t disintigrate or anything like that. 🙂
Cery
Lynn says
How do you can the leftover syrup?
Cery says
Hey there Lynn!
To can fruit syrup:
1. bring to boil
2. add to prepared jars leaving 1/2″ headspace
3. close and place in waterbath canner
4. process for 10 minutes for pints or half pints
Don’t forget to adjust processing time for your elevation!
Cery
Sharon says
When canning in water do you add anything else?
Cery says
Hi Sharon
I don’t add anything other than just water.
Cery
Alison says
I have a ton of blueberries that are frozen. Should I thaw them first before canning?
Cery says
Hi Alison,
Yes, thaw first. The berries need to be at room temperature to make sure they reach the proper temperature in the canner.
Blessings!
Cery
Gale says
Thankyou so much just picked today I’m trying both your methods
Cery says
Hi Gale!
You are so welcome! Let me know which method you prefer!
Blessings,
Cery
Carole says
Can Splenda be used in place of sugar?
Cery says
Hi Carole!
That’s a great question. I have never canned with Splenda before, although from what I have read, some artificial sweeteners can give things an “off” flavor. I would probably do a small test batch first to see if you like the result.
Hope that helps!
Cery
Kel says
Hi, I tried this with just the water. My blueberries are at the top and I have a small row at the top that is above the water. Is this normal?
Cery says
Hi Kel!
Yes, it’s completely normal for the berries to float. The ones above the water will be just fine. They may discolor a bit from being exposed to light for a while, but they will be fine to eat.
Blessings!
Cery
Anita says
I just canned blueberries in water. In pint jars. Why does it look like its just half juice?? Is that normal? And how many jars do I use for a standard muffin recipe? Do I drain and use? Measure them?
Cery says
Hi Anita!
Yes, they tend to shrink quite a bit when canned. If you pack them in really, really tightly there will be less juice, but I don’t usually pack them that tight.
For a muffin recipe that makes a dozen muffins I use a pint jar. Drain them first. I like to keep the juice and freeze it and use it for jelly or syrup later on.
Blessings!
Cery
Karen G says
Your recipe is simple and understandable for a newly canner. Looking forward to canning my blueberries. Thank you.
Cery says
Thank you, Karen! I’m so happy you found the recipe!
How did your blueberries turn out?
Cery
Baila says
Hi! Thank you so much for this recipe-I’m excited to try it tomorrow. We picked several pounds of blueberries but we froze them. Will this recipe work with frozen and then thawed berries? Or is it best to use fresh?
Cery says
Hi Baila,
I’m happy you found the recipe! Yes, you can absolutely thaw them out and can them. They might be a little on the mushy side, though. Adding the sugar syrup instead of just water will help them hold their shape a bit more.
But, if you need to get them out of your freezer, it will work to can them. You could also make jam or syrup with them straight from the freezer as well.
Hope that helps!
Cery
Joleen says
Does the leftover syrup cool thicker and taste more like blueberries and less like sugar after a time?
Cery says
Hi Joleen!
Yes, it will thicken up and the sugar taste will tone down after cooling.
Cery