Notes for August 2017: Blueberries and peaches are going still in northern and cooler areas, but are mostly finished in the Deep South. Blackberries, figs, and raspberries are in season now. Tomatoes are going strong, although the crop is way diminished in rainy areas like the southeast. Strawberries are finished, except in the far north, and if the farm planted Day Neutral varieties. Early apples, like Gala, are about to start!
Children's Consignment Sales occur in both the Spring and Fall See our companion website to find a local community or church kid's consignment sale!
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We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now. They have all copied their information form here and usually do not ever update. Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!-->
PDF Print versionMaking and canning your own blueberries is also quite easy. These directions may also be used with raspberries, blackberries, currants, dewberries, elderberries, gooseberries, huckleberries, tayberries, loganberries and mulberries. It doesn't work for strawberries; they are too soft. Instead, see this page for canning strawberries. If you prefer using a pressure canner, see this page.
Here's how to make it, in 12 easy steps and completely illustrated. These directions work equally well for regular sugar, low sugar, fruit juice-sweetened and Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, -sweetened jam.
For more information about blueberries, see Blueberry Picking Tips. Here are some other related pages:
This example shows you how to make canned blueberries. The yield from this recipe is about 7 pint jars per 9 pints of raw berries.
It's fun to go pick your own and you can obviously get better quality ones!
I prefer to grow my own; which is really easy, don't require pesticides and they make beautiful landscaping plants with red/gold leaves in the Autumn - but that does take some space and time.
As mentioned in the Ingredients section; you may use frozen blueberries (those without syrup or added sugar); which is especially useful if you want to make some jam in December to give away at Christmas!
Choose ripe, sweet berries with uniform color. At left are blueberries almost ripe! If you want to pick your own, here is a list and links to the pick your own farms.
Canned blueberries can be made in large or small batches - you can can one jar at a time if that's all you have.
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
NOTE: If unsanitized jars are used, the product should be processed for 5 more minutes.
Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam. Some newer dishwashers even have a "sanitize" setting.
Lids: put the very hot (but not quite boiling; around 180 F, steaming
water is fine)
water (or on the stove in a pot of water on low heat) for at least several minutes; to soften up the gummed surface and clean and sanitize the lids.
I'm sure you can figure out how to wash the fruit in a colander of plain cold water.
Then you need to pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
Then just drain off the water!
Depending upon which type of sweetener you want to use (sugar, no-sugar, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concentration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice) you will need to use a different syrup from below. Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods. Heat the syrup to near boiling in a pot.
Most people prefer the medium syrup (highlighted) or blueberry juice with added sugar!
Sugar syrup proportions for 7 to 9-pint jars of blueberries (double it for 9 quart jars)
|Type of syrup
|Powdered Splenda, or Stevia|
|2||no calorie sweetener||7||0||0||1/4 cup|
|3||Fruit juice (white grape or peach juice works well)||0||7||0|
|4||Reduce calorie / fruit juice||4||3||0|
|5||Fruit juice and Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer,||0||7||0||1/2 cup|
|6||very low calorie||7||0||1/4||1/4 cup|
|7||very light (10% sugar)||7||0||1||0|
|8||light (20% sugar)||6||0||2||0|
|9||medium (30% sugar)||6||0||3||0|
Add 2 tablespoons bottled lemon juice per quart jar or 1 tablespoon per pint jar to each of the jars. Alternatively, you may add 1/2 teaspoon citric acid (also goes under the brand name "fruit fresh") per quart or 1/4 teaspoon per pint to the jars. This is to increase the acidity and help prevent discoloration and spoilage.
Fill jars with blueberries, gently tapping the bottom of the jar on the countertop to help pack the blueberries down gently (tapping does it without breaking the blueberries).
Note about "hot packing" vs. "raw packing". You may have noticed that some recipes or canning directions call for the berries to be heated in a pot of boiling water for 30 seconds to several minutes before filling the jars. That is the 'hot pack" method. We're using the "raw pack" method (no preheating) because most berries are delicate and would be adversely affected by the preheating, and being small, it isn't needed to ensure uniform heating in the canner!
Add the hot syrup from step 6, leaving 1/2-inch headspace. Wipe any spills jam off the rim of the jar.
Note: blueberries vary considerably in moisture content. There may be swelling of the berries, which can cause overflow, or they may absorb more of the syrup, which can cause loss of liquid. The half inch headspace is recommended by Ball and the National Center for Home Food Preservation at the University of Georgia. But you may find that you need to increase it to as much as 3/4 inch.
Seat the lid and tighten the ring around them. This is where the jar tongs and lid lifter come in really handy! Place them into the canner
You can use either a boiling water bath canner or a pressure canner, since there is sufficient acidity in berries. These directions are for the water bath. For the pressure canner directions, click here. In the water bath canner, keep the jars covered with at least 2 inches of water. Keep the water boiling.
The processing times are shown in the table below!
To adjust, process according to the recommendations in the table below:
Recommended process time for raw pack Blueberries
|Process Time at Altitudes of|
|Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
Lift the jars out of the water in the water bath canner (wait till pressure is zero in a pressure canner) and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last about 18 months. After that, the get darker in color and start to get runny. They still seem safe to eat, but the flavor is bland. So eat them in the first 12 to 18 months after you prepare them!
From left to right:
You can get all of the tools in a kit here:
Summary - Cost of Making Home Canned Blueberries - makes 7 pint jars, 16 oz each**
|Item||Quantity||Cost in 2014||Source||Subtotal|
|Blueberries||5.5 lbs (about 1 gallon)||$11.00/gallon||Pick your own||$11.00|
|Canning jars (16 oz size), includes lids and rings||7 jars||$9.50/dozen||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$5.54|
|Sugar||1 cup||$0.75||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$0.75|
or about $2.47 per pint jar
* - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! If you already have jars or reuse them, just buy new lids (the rings are reusable, but the flat lids are not)!