Thursday, August 15, 2013
Canning blueberries for baking
My freezer is currently filled to its maximum capacity with meat, strawberries, and blueberries. Over the winter we will eat all of the frozen berries, but I still had a few from a friend that we could not finish up fresh before they went bad, so I decided to can some blueberries for baking. Blueberries for baking are simply blueberries that have been canned in water. The berries can be used just like fresh berries in baked goods like blueberry muffins or blueberry bread. To use them in baked goods, drain the juice and add the berries to your recipe.
The water that the blueberries are canned in will turn blue and sweet, so it can be added to smoothies as a special treat as well. The trick to making good blueberries for baking is not to over cook them. If you over cook them, they burst open. I try to can berries that are all about the same size, but I accept that some of the smaller berries are going to burst open. I find that simmering 2 minutes is a good amount of time to get the blueberries hot all the way through without bursting the berries.
Ingredients from Blue Book Guide to Canning p 18
2 pounds of blueberries per quart
1. Simmer 1 cup of water per 2 pounds of berries.
2. Place the berries in the simmering water and bring back up to a simmer.
3. Simmer berries about 2 minutes or until hot though out. Be careful not to over cook the berries.
4. Pack the berries in hot jars. Pour the hot water over the berries to fill the holes between the berries. Add more boiling water to the jars if you run out of water that was used for simmering. Leave 1/2 inch headspace.
5. Process pints and quarts for 15 minutes in a boiling water canner.