Canning Raspberries
How to Can Raspberries to Preserve Raspberries for Storage

It is also possible to dehydrate (dry) raspberries to preserve them.

Canning them alone, is one way to preserve these delectable fruits. It is also possible to can raspberries with other fruits and other ingredients.

Here follows a basic recipe for Canning Raspberries.

Scroll further down to see additional Raspberry Preserve Recipes.



PREPARATION

Allow 1 1/2 to 3 pounds of raspberries for each quart.

Sort and rinse the berries, removing any blemished raspberries and any fruit that is overripe or spoiled.



CANNING

Only "cold pack" canning is recommended for raspberries as they are considered soft and tender fruits.

Prepare desired syrup, allowing 1 to 1 1/2 cups for each quart.

Select a syrup to suit the sweetness of the fruits to be canned - and the sweetness level you prefer. Measure the desired amount of sugar and water into a saucepan. Bring to boiling, keep warm.

For very light syrup, use 1 cup of sugar with 4 cups of water to yield 4 1/2 cups of syrup.

For light syrup, use 2 cups of sugar with 4 cups of water to yield 5 cups of syrup.

For medium syrup, use 3 cups of sugar with 4 cups of water to yield 5 1/2 cups of syrup.

For heavy syrup, use 4 3/4 cups of sugar with 4 cups of water to yield 6 1/2 cups of syrup.

*Although you may prefer the sweetness of very light syrup, keep in mind that fruits canned in light syrups are sometimes less firm than fruits canned in heavy syrups.

Bring syrup to a boil and reduce heat.

Spoon prepared berries into hot, clean jars, leaving 1/2 head space.

Lightly shake the jars to pack the berries closely (do not crush).

Return syrup to boiling.

Add the boiling syrup to cover the berries, leaving 1/2 headspace.

Wipe jar rims and add lids.

Process in a boiling water bath for 15 minutes for pints and 20 minutes for quarts (start timing when water boils).

Raspberry Preserve Recipes

GO to Basics of Boiling Water Bath Canning