What You Need:

10 lbs. of blueberries, washed and stems removed
2 C of sugar
Water

How to Make It:

Prepare the jars, lids and screw bands according the manufacturer.
Place the clean blueberries into saucepan.
Pour the sugar over the top and bring to a boil over medium high heat, stirring occasionally.
Fill another pot with water and bring it to a boil.
Ladle the berries through a funnel into the prepared jars.
Add enough boiling water to maintain a 1/2 inch headspace.
Release the bubbles and add more berries and water if necessary to maintain the correct headspace.
Wipe the rims and hand seal the jars.
Place them into a water bath canner and process for 20 minutes from the point of boiling.
Remove carefully with a jar lifter and cool in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly.

Makes 4 quarts

Hard berries need to be cooked before canning to soften them just a little. It also helps to sweeten the berries by adding the sugar when cooking. Hard berries such as blueberries or cranberries hold up well when canned and are a great addition for all your winter baking ideas. The rule of thumb for adding the sugar is 1/2 C for each quart of berries.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 minutes
Processing Time: approximately 20 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 124; Fat 1g; Saturated Fat0g; Carbohydrates 32g; Fiber 6g; Protein 1g; Cholesterol 0mg; Sodium 2mg