For more information about blueberries, see Blueberry Picking Tips
For blueberry jam, click here, and for easy applesauce or apple butter directions, click on these links. And here are simple directions to make blueberry deserts: cobbler, coffee cakes / buckles and pie!
This example shows you how to make blueberry (or any berry) syrup! The yield from this recipe is about 9 or 10 eight-ounce jars (which is the same as 5 pints).
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 - 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 syrup in December to give away at Christmas!
At left are blueberries (in my yard, actually; they make a great hedge or landscaping bush) almost ripe! If you want to pick your own, here is a list and links to the pick your own farms.
Syrup can be made in any size batch, but the 6 1/2 cups of fresh or frozen berries at a time is normal and manageable - it is difficult to get even heating on larger batches) You can scale the recipe down, if desired, to make any smaller amount.
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 a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out.
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 syrup.
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Lids: put the very hot (but not quite boiling; around 180 F, steaming water is fine)
water for at least several minutes; to soften up the gummed surface and clean the lids. I just leave them in there, with the heat on very low, until I need them!
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!
You can go wild, be a conquering Genghis Khan crushing the peasants.. watch them flee. Well, if they're not fleeing, the berries sure do manage to roll everywhere. You won't find them until the next time you clean behind your refrigerator!
Anyway, to crush them, you can either do one layer at a time in a pan or bowl, using a potato masher..
OR you can be lazy like me and use the slice mode on your food processor. If you have a juicer, you can use that instead!
You can make syrup with sugar, fruit juice or artificial sweetener, depending upon your needs.
|Type of syrup||Sweetener|
|regular||7 cups of sugar|
|low sugar||4.5 cups of sugar|
|lower sugar||2 cups sugar and 2 cups Splenda (or about 1/3 that if you use Stevia, which is my preference)|
|no sugar||4 cups Splenda (or about 1/3 that if you use Stevia, which is my preference)|
|natural||3 cups frozen concentrated fruit juice (grape, peach, apple or mixed)|
Add the 2 tablespoons of lemon juice and heat the blueberries in a big pot to boiling and simmer until soft (5 to 10 minutes).
Strain the hot berries through a colander (I use a sieve that fits just inside a large pot, or for more pulp bits, use a Foley Food Mill) and let them drain until they are cool enough to handle.
If you want a more clarified (clear) syrup, strain the collected juice through a double layer of cheesecloth OR a jelly bag. Discard the dry pulp. The yield of the pressed juice should be about 4 1/2 to 5 cups. You tend to get a better yield when you use a juicer; they are more efficient.
Combine the juice with the sugar (or your other choice and quantity of sweetener) in a large saucepan, bring it to boiling, and simmer for 1 minute. Remove from heat and skim off any foam.
NOTE: To make a syrup with whole fruit pieces, save 1 or 2 cups of the fresh or frozen fruit, combine these with the sugar, and simmer as in making syrup without fruit pieces.
Fill them to within 1/4 to 1/2 inch of the top, wipe any spilled syrup off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner!
This is where the jar tongs and lid lifter come in really handy!
Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 to 15 minutes. I say "in general" because it depends upon the jar size and altitude. You have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sanitize the jars and lids right before using them. See the table below:
|Recommended Process Times in a Boiling-Water Canner for Hot Pack Berry Syrups|
Process times (in minutes) for altitudes of
|Jar size||0-1,000 ft.||1,001 -6,000 ft.||Over 6,000 ft|
|Half-pints||10 min||15 min||20 min|
|Pints||10 min||15 min||20 min|
Lift the jars out of the water 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 up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!
Syrups are different from jam and jelly recipes, there's really no minimum or maximum because you're not using pectin and trying to get a precise degree of gel or set. It's just juice (liquid ) that is reduced by cooking it down and adding sugar.
If it's very dry or thick, you can add water or even blueberry juice or apple juice or some other acidic juice that you have available to achieve the thickness of syrup that you like!
The USDA's National Center for Home Food Preservation and the Ball Blue Book both call for about the same amount of sugar, primarily I believe, because they're using it as a thickener. Sugar in very high concentration does add some preservative properties, but mostly it improves the color and flavor.
Since both authorities agree the berry juices can be canned safely without the addition of any sugar whatsoever, it's pretty obvious you can reduce the sugar to suit your own taste in this recipe without any risk. There's no difference between berry juice and berry syrup except for the addition of the sugar. Berry syrup is even cooked considerably longer which if anything would improve the safety.
Our recipe even adds a couple of tablespoons of lemon juice to ensure that the acidity is maintained. Acidity, proper heat processing and the use of proper canning jars, processed in a canner are what ensures the shelf stability and safety of canned berry juices.
Summary - Cost of Making Homemade Blueberry Syrup - makes 10 jars, 8 oz each**
|Item||Quantity||Cost in 2023||Source||Subtotal|
|Blueberries||1 gallon||$11.00/gallon||Pick your own||$10.00|
|Canning jars (8 oz size), includes lids and rings||10 jars||$11/dozen 8 oz jars
|Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$5.60|
|Sugar||5 cups||$2.50||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$2.50|
or about $1.81 per 8 oz jar
* - This assumes you already have the pots, pans, ladles,, and reusable equipment. Note that you can reuse the jars, and that reduces the cost! Just buy new lids (the rings are reusable, but the flat lids are not)!
Canning Books, Supplies and Accessories
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
Home Canning Kits
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
Basic Canning Accessories
From left to right:
These are very useful for making sauces like applesauce, tomato sauce, spaghetti sauce, jellies, etc. Below are my favorites. The complete list is on these pages:
Inexpensive Old School Strainers: hand cranked Foley Food Mills
Norpro 1951 Manual Food Strainer and other brand stariners, with optional motors; (almost identical to Victorio V250, Villaware and Roma models, all discontinued)
This is The next step up from the Foley food mill. First, it's far more ergonomic, and its handle is easier to use. Next, it works in continuous mode rather than batch mode. So you can do much larger volumes easily. Finally, It has an optional motor, so you can. remove the manual labor. It also offers many different size strainers to use for different types of berries, vegetables and fruit.
See the seller's website for more information, features, pricing and user reviews!
KitchenAid - Best Large Volume Strainers
If you're going to do large volumes of fruit or vegetables , or do it year after year, then. you really should think about getting a higher end kitchen. utility device. Kitchen aids are the cream of the crop. Once you buy one of these, you keep at the rest of your life and it gets handed down to the next generation. . My sister is using one she inherited from my mother 25 years ago, who got it in the 1940s as a wedding gift. So, although the initial cost is high, they literally last for many lifetime. So the cost on an annual basis is pretty trivial, especially when you consider the cost of therapy and treatment for. the repetitive strain injuries you will get from manual cranking day after day. Add to that of course the cost of therapy for the emotional injuries you'll get from going insane, standing there hand cranking something for hours.
KitchenAid's with a sieve/grinder (with the attachments, costs about $400, but it lasts a lifetime and is fast and easy to use - I can make 100 quart jars of applesauce per day with one of these).
FREE Illustrated Canning, Freezing, Jam Instructions and Recipes
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
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