Pressure Canned Blueberries

Here’s a step-by-step guide on how to make pressure canned blueberries in a pressure canner:

Ingredients:

• Fresh blueberries
• Water
• Granulated sugar (optional)
• Lemon juice (optional)

Equipment:

• Pressure canner
• Canning jars and lids
• Jar lifter
• Canning funnel
• Ladle
• Bubble remover tool
• Clean cloth or towel

Instructions:

1. Preheat your pressure canner according to the manufacturer’s instructions.
2. Rinse the blueberries in cold water and remove any stems or leaves.
3. Prepare a syrup by mixing water and granulated sugar in a pot, using a ratio of 2:1 (2 cups of water to 1 cup of sugar). Add lemon juice if desired.
4. Bring the syrup to a boil and stir until the sugar dissolves.
5. Pack the blueberries tightly into sterilized jars using a canning funnel.
6. Pour the hot syrup over the blueberries, leaving 1/2 inch of headspace.
7. Use a bubble remover tool to remove any air bubbles in the jar.
8. Wipe the rim of the jar with a clean cloth or towel to remove any syrup or debris.
9. Place the lids on the jars and tighten the bands fingertip-tight.
10. Place the jars in the pressure canner and follow the manufacturer’s instructions for processing. For blueberries, process at 10 pounds of pressure for 8 minutes for pints and 10 minutes for quarts.
11. After processing, turn off the heat and let the pressure canner cool down naturally. Don’t try to force-cool the canner.
12. Use a jar lifter to remove the jars from the canner and place them on a clean towel to cool.
13. Check the seals after the jars have cooled. If the lids have sealed properly, the center of the lid will be slightly concave and won’t move when pressed.
14. Label the jars with the date and contents before storing them in a cool, dry, and dark place.

Note: Follow a tested and reliable recipe and consult the manufacturer’s instructions for your pressure canner to ensure safe and successful canning.