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
water

Directions

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.

4 comments:

  1. No acid needed? I thought acid was necessary for water bath canning?

    ReplyDelete
    Replies
    1. Hi Miss Ginger,

      Blueberries are naturally acidic and do not need extra acid for canning. They are acidic enough that they do not extra acid for safe water bath canning. Some produce like tomatoes are naturally acidic, but they need extra acid to be safe for boiling water canning.

      Miss Nirvana

      Delete
  2. Hello do you need to keep it refrigerated?

    ReplyDelete
    Replies
    1. Hi melindatiffany,

      If you can these using proper techniques outlined by the USDA, then they do not need to be refrigerated until after opening. When canned, they should last 1 year when stored in a dark cool place.

      Delete

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