Up until recently, I’ve been freezing our berry harvest for the simple fact that I never had enough at one time to do much with. But lately our raspberry bushes have been producing quite a lot, and I’ve been able to harvest enough in one day to justify a canning session.
In case you are wondering, we have Red Everbearing Heritage Raspberries. We planted 12 of them one year ago, and they’ve grown like crazy. (You can read my article on How To Plant Raspberry Bushes here.)
Canning whole raspberries is a great alternative to making raspberry jam because you can use them just as you would fresh berries. I like mine in smoothies, cobblers, and other baked goods.
How To Can Whole Raspberries
- fresh raspberries (about 1 1/2 c. per pint jar, roughly)
- sugar (to make a light syrup; you can also use honey)
- pint jars
- water bath canner
- canning tools: funnel, jar lifter, lid lifter, ladle
First, rinse your berries well, being careful not to squish them. If they were organically grown, you might want to treat them to remove any possible worms. You would do that exactly the same way as I recommended in my post on How To Get Worms Out of Blackberries.
While the raspberries are draining, make a syrup to can the berries in. I prefer an extra light syrup because I don’t like to use a lot of sugar. In a medium stainless steel pot, mix 5 1/2 c. water with 1 1/4 c. sugar. Bring to a simmer, keeping it hot.
Ladle 1/2 cup hot syrup into hot jars. (I run my jars through the dishwasher and keep them in there so they stay hot until ready to use.)
Fill the jars with berries, and cover with hot syrup leaving 1/2 in. headspace (meaning you fill it to within 1/2 in. from the very top of the jar).
Wipe the rim of the jar with a wet rag to remove any possible residue that might prevent the lid from sealing.
Meanwhile, you should have some lids simmering in a small pot of water. They do need to simmer for 15 min. to activate the sealing compound before using.
Using a lid lifter, grab one of your hot lids out of the simmering water and place it on the jar along with a lid ring.
Using a jar lifter, lower the filled jars into a boiling water bath canner. The water level should be 1-2″ over the lids, completely submerging the jars.
Process the jars for 15 min. at a rolling boil.
Remove the jars from the canner using a jar lifter, and allow to cool for 16-24 hours before testing the seals. If any of the lids did not seal, place that jar in the fridge to be eaten within a week or so.