Berries - whole

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Berries - Whole
  Categories: Fruits, Canning
       Yield: 1 recipe
  
  
   Blackberries, blueberries, currants, dewberries, elderberries,
   gooseberries, huckleberries, loganberries, mulberries, raspberries.
   
   Quantity: An average of 12 pounds is needed per canner load of 7 quarts;
   an average of 8 pounds is needed per canner load of 9 pints. A 24-quart
   crate weighs 36 pounds and yields 18 to 24 quarts - an average of 1-3/4
   pounds per quart.
   
   Quality: Choose ripe, sweet berries with uniform color.
   
   Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem
   if necessary. For gooseberries, snip off heads and tails with scissors.
   Prepare and boil preferred syrup, if desired. Add 1/2 cup syrup, juice,
   or water to each clean jar.
   
   Hot pack -- For blueberries, currants, elderberries, gooseberries, and
   huckleberries. Heat berries in boiling water for 30 seconds and drain.
   Fill jars and cover with hot juice, leaving 1/2-inch headspace.
   
   Raw pack -- Fill jars with any of the raw berries, shaking down gently
   while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch
   headspace. Adjust lids and process.
   
   Processing directions for canning berries in a boiling-water, a dial, or
   a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
   
   Table 1. Recommended process time for Berries, Whole, in a boiling-water
   canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 3,000 ft: 20 min.
                          3,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 3,000 ft: 20 min.
                          3,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   
   Style of Pack: Raw.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   
   Table 2. Process Times Berries, Whole, in a Dial-Gauge Pressure Canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time: 8 min.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                   2,001 - 4,000 ft: 7 lb.
                                   4,001 - 6,000 ft: 8 lb.
                                   6,001 - 8,000 ft: 9 lb.
   
   Style of Pack: Raw.  Jar Size: Pints, Quarts.
   Process Time: 8 min (for pints), 10 min (for quarts).
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                   2,001 - 4,000 ft: 7 lb.
                                   4,001 - 6,000 ft: 8 lb.
                                   6,001 - 8,000 ft: 9 lb.
   
   Table 3. Process Times for Berries, Whole, in a Weighted-Gauge Pressure
   Canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time: 8 min.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                     Above 1,000 ft: 10 lb.
   
   Style of Pack: Raw.  Jar Size: Pints, Quarts.
   Process Time: 8 min for Pints, 10 min for Quarts.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                     Above 1,000 ft: 10 lb.
   
   =============================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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