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30eb8b96 b19c 4c85 9917 a3176b0f146c  2016 06 28 20 49 22

Yes, more blueberries. I was under the cosh all weekend incorporating feedback and completing final edits to a 60 page agreement - most of it quite technical - so I gave myself Monday afternoon off to can the 10 quarts of blueberries we’d picked over the past few days.

1/4 cup of sugar + a splash of water for each quart of blueberries. Bring to a boil, ladle into clean jars, wipe clean the top edge of each jar, cover and process according to manufacturer’s instructions. I process in two stock pots, covering the jars by an inch of just boiling water for 15 minutes.

Tip: Once the jars are cleaned and ready for filling, keep them in a brownie pan or on a towel-lined quarter sheet throughout the entire process, except for when they're in the water bath. Rotate the pan to move the empty jars into position adjacent to the blueberry pan. Place the pan of filled jars right next to the stock pot when putting them in and lifting them out.

I have kept this beat up vintage Melamine (R) ladle for so many years because it is perfectly suited for canning: the broad, flat side scrapes the bottom of the Mauviel pan to incorporate the sugar, and efficiently scoops the berries out against the side of the pan. The narrow spout-like shape neatly pours the cooked berries into the funnel. ;o)

I’ll put my standard cheat codes for canning, which I've posted before, in the comments.

#Blueberries #canning #summer #blueberry #HowMotherCooks #cheatcode

Matt Connor
Matt Connor
Love blueberries!
Cheat codes:

This is not so much a cheat code as common sense for making a project like this much easier - think ahead and break down your prep tasks so that once you’re ready to start cooking and canning, everything is all ready. For example, confirm the day before that you have enough sugar and new lids for your Mason jars; get out all of your canning tools, jars, tea towels, etc.
I put the canning lids into the small saucepan I’ll use for heating them; I round up and wash the jars in the dishwasher and put them all on towel-lined trays. (I kept the jars warm at 200 degrees in the oven while the berries were cooking and the water was boiling.) I get out my giant preserves pan and any special ingredients.

Speaking of towels: Berries stain. I keep some old cotton dinner napkins in dark green and blue, and an old dark teal and purple tea towel, just to use when canning berries. I rinse them out thoroughly while washing up.

Another cheat code: Consider getting a standard Mauviel preserves pan. I can cook 8 quarts of berries in mine!

I find that using 2 large stock / pasta pots for processing is far more efficient than using my enormous canning pot. ;o)