How To Can Raspberries Whole

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.

four jars of canned raspberries
four jars of canned raspberries

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.

harvested raspberries in strainer

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 Recipe

You’ll Need:

  • fresh raspberries (about 1 1/2 c. per pint jar, roughly)
  • sugar (to make a light syrup; you can also use honey)
  • pint jars
  • lids/rings
  • 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.

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:

water and sugar mix in pot
water and sugar mix in pot

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.):

ladling hot syrup into jar
ladling hot syrup into jar

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):

Mason jar filled with raspberries
Mason jar filled with raspberries

Wipe the rim of the jar with a wet rag to remove any possible residue that might prevent the lid from sealing:

wiping off Mason jar rim
wiping off Mason jar rim

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:

boiling canning lids in pot of water
boiling canning lids in pot of water

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:

placing lid on jar
placing lid on jar

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:

placing raspberry jars in water bath canner
placing raspberry jars in water bath canner

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.

Have you ever canned raspberries whole? What’s your favorite way to use them?

16 thoughts on “How To Can Raspberries Whole”

  1. What causes the syrup and berries to flow out of the jars, either while processing them or when they are cooling on the counter? How can I remedy this?

    Reply
    • You might have overfilled the jars (not enough headspace), or there might have been air bubbles in the jar. Sorry to hear you had trouble!

      Reply
  2. Would this work with raspberries that have already been frozen? I’d like to preserve them to last longer than frozen and they’re taking up too much freezer space!
    Thanks!

    Reply
  3. Hi,

    These canned raspberries look delicious! We are looking to do this for Christmas gifts this year, as we have an abundance of raspberries growing in our backyard.

    I was hoping to include a nice recipe with the jar for a gift. Do you have a simple recipe that you can share that uses these canned raspberries? Perhaps an ice cream sauce or something?

    Thanks!

    Kerri

    Reply
      • as a kid. we had canned raspberries by the dozens and I would just have mine in a bowl with cream. or on ice cream. it’s sweet enough. growing up on this I now have to resort to store bought frozen and I just thaw them and eat straight from the jar.

        sincerely,

        Nana’s girl

        Reply
  4. Instead of putting my jars in a dishwasher, etc, to keep warm, I put my jars in the water bath. I tip them to get water inside, and they warm up as the water itself is warming up. I use the jar lifter to get them out of the hot water…and tip the water that is in the jar out. This was recommended in the ball book of canning and preserving. Less work. You should try it!

    Reply
  5. Wonder if this could be done with blueberries? I was able to get a hold of some wild grown blueberries from a farmer and they have overtaken my freezer! We don’t do jam a lot but having the whole berries would be awesome! Experiment brewing maybe? haha!!

    Reply
  6. I canned raspberries last year and this year. I added 1/4 cup sugar to each 4 cups berries and let set 2 hours. Then I heated to a boil and put in jars and water bathed. No need to add water. Use them in homemade ice cream. YUM.

    Reply
  7. Well this is great. I don’t know why we always think of canning whole or in pieces things like pears and peaches, but not berries. And I hate all the sugar people put in jams/jellies, AND since we don’t eat much bread, we just don’t use much of it.

    Reply

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