Berries - Whole

Servings:

1 Recipe

Listed in Categories:

Blackberries, blueberries, currants, dewberries, elderberries,
gooseberries, huckleberries, loganberries, mulberries, raspberries.
Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an
average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate
weighs 36 pounds and yields 18 to 24 quarts - an average of 1-3/4 pounds
per quart.
Quality: Choose ripe, sweet berries with uniform color.
Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if
necessary. For gooseberries, snip off heads and tails with scissors.
Prepare and boil preferred syrup, if desired. Add 1/2 cup syrup, juice, or
water to each clean jar.
Hot pack -- For blueberries, currants, elderberries, gooseberries, and
huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill
jars and cover with hot juice, leaving 1/2-inch headspace.
Raw pack -- Fill jars with any of the raw berries, shaking down gently
while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch
headspace. Adjust lids and process.
Processing directions for canning berries in a boiling-water, a dial, or a
weighted-gauge canner are given in Table 1, Table 2, and Table 3.
Table 1. Recommended process time for Berries, Whole, in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 - 1,000 ft: 15 min.
1,001 - 3,000 ft: 20 min.
3,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 3,000 ft: 20 min.
3,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
Table 2. Process Times Berries, Whole, in a Dial-Gauge Pressure Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min. Canner
Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Style of Pack: Raw. Jar Size: Pints, Quarts. Process Time: 8 min (for
pints), 10 min (for quarts). Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 3. Process Times for Berries, Whole, in a Weighted-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints. Process Time: 8 min. Canner Pressure
(PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
Style of Pack: Raw. Jar Size: Pints, Quarts. Process Time: 8 min for
Pints, 10 min for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000
ft: 5 lb.
Above 1,000 ft: 10 lb.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Berries and Cream
Categories: Beverage
Yield: 1 Servings

2 c Strawberries
4 oz Plain nonfat yogurt

From: Wayne or Diane Beck

Date: Sat, 29 Jun 1996 21:23:00 PDT
This shake is rich in vitamin C and B-12.

Following are some recipes (which I have not tried) from the book "Juicing
For Good Health" by Maureen B. Keane. It lists by chapter what juices are
good for certain ailments, for example, cancer, diabetes, osteoporosis, and
also has recipes for juices for children, teens and adults.

Remove caps from strawberries and juice fruit. Combine juice and yogurt in
blender and process until smooth. Pour into glass and garnish with a berry.

EAT-L Digest 29 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.