Here’s a simple and safe recipe for canning blueberries using the water bath canning method. This method preserves the berries and gives you a delicious treat all year round.
Canned Blueberries Recipe (Whole Berries in Syrup)
Ingredients:
6–7 pounds fresh blueberries (about 10–12 cups)
Water or syrup (light, medium, or heavy – see below)
2–3 tablespoons lemon juice (optional but helps maintain color)
Sugar (optional, for syrup)
Syrup Options (per 5 cups liquid):
Light syrup: 2 ¼ cups sugar + 5 cups water
Medium syrup: 3 ¼ cups sugar + 5 cups water
Heavy syrup: 4 ¼ cups sugar + 5 cups water
Or you can use plain water or fruit juice (like white grape or apple juice) instead of syrup.
Instructions:
Prepare the Equipment
Wash jars, lids, and bands with hot soapy water.
Sterilize jars by boiling or using the dishwasher.
Heat water in your canner.
Make the Syrup (if using)
Combine sugar and water or juice in a pot.
Bring to a boil, stirring to dissolve sugar.
Keep warm.
Prepare the Blueberries
Wash and drain blueberries.
Optional: blanch blueberries in boiling water for 30 seconds, then transfer to ice water. This helps prevent floating.
Fill the Jars
Add ½ tablespoon lemon juice to each half-pint jar (1 tablespoon for pint jars) if using.
Pack blueberries into hot jars, leaving ½-inch headspace.
Pour hot syrup, water, or juice over the berries, still leaving ½-inch headspace.
Remove air bubbles, wipe jar rims, and adjust lids and bands.
Process in Water Bath Canner
Place jars in the canner (water should cover jars by at least 1 inch).
Bring to a boil and process:
Pints or half-pints: 15 minutes (adjust for altitude – see note below).
Turn off heat, remove lid, and let jars rest 5 minutes.
Remove jars and cool for 12–24 hours.
Check Seals & Store
Press the center of each lid. If it doesn’t pop, it’s sealed.
Label and store in a cool, dark place. Best used within 12–18 months.
⛰️ Altitude Adjustment:
1,001–3,000 ft: Add 5 minutes
3,001–6,000 ft: Add 10 minutes
6,001–8,000 ft: Add 15 minutes
8,001–10,000 ft: Add 20 minutes
