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