What You Need:

5 1/4 C of water
2 1/4 C of sugar
12 lbs. fresh raspberries

How to Make It:

Prepare you caning jars and tops according the manufacturers instructions.
Pour the water into a saucepan and stir in the sugar.
Stirring continuously bring the mixture to a boil and boil until the sugar has dissolved.
Loosely pack the raspberries into the jars.
Pour enough hot syrup over the berries to leave a 1/2 inch headspace.
Release any air bubbles and hand seal the jars.
Process the jars in a water bath canner for 20 minutes from boiling then remove.
Cool completely in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly.
Refrigerated jars will stay fresh for up 2 weeks.

Makes 4 quarts

There’s nothing like canned raspberries to add to your smoothies, pies or over our morning pancakes. Any soft berry such as blackberries may be canned using this method. Remember to choose berries that are not soft or mushy. Handle the berries as little as possible but be sure to wash and drain them and remove any stems. The best part of canning these types of berries you don’t have to cook them first. Cooking causes them to become too mushy which can turn those soft berries into soup. For pints only process your jars for 15 minutes. This recipe will make 8 pints.

Preparation Time: approximately 15 minutes
Processing Time: approximately 20 minutes
Total Time: approximately 35 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 138; Fat 1g; Saturated Fat0g; Carbohydrates 34g; Fiber 12g; Protein 2g; Cholesterol 0mg; Sodium 0mg