Selecting, Preparing and Canning Fruit
Juices from fresh or frozen blueberries, cherries,
grapes, raspberries (black or red), and strawberries
are easily made into toppings for use on ice cream
Yield: About 9 half-pints.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Select 6½ cups of fresh or frozen
fruit of your choice. Wash, cap, and stem fresh fruit
and crush in a saucepan. Heat to boiling and simmer
until soft (5 to 10 minutes). Strain hot through a
colander and drain until cool enough to handle. Strain the collected juice through a double layer of
cheesecloth or jelly bag. Discard the dry pulp. The
yield of the pressed juice should be about 4½ to 5
cups. Combine the juice with 6¾ cups of sugar in a
large saucepan, bring to boil, and simmer 1 minute.
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 regular syrup.
Remove from heat, skim off foam, and fill into clean
half-pint or pint jars, leaving ½-inch headspace.
Adjust lids and process according to the
recommendations in Table 1.
|Table 1. Recommended
process time for Berry Syrup in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·