Canning Week 2014 + How to Can Whole Raspberries

Perfect Dill Pickles | mountainmamacooks.com #canningweek2014

Welcome to Canning Week 2014! Though truth be told I could probably extend canning week into a whole month if I shared everything I put up this year. I caught the canning bug about 5 years ago and I never looked back. It’s something I look forward to every summer and I’m psyched to share a weeks worth (and more) of new canning recipes with you!

How to Can Whole Raspberries | mountainmamacooks.com #canningweek14

I’m even more excited about teaming up with Becky from The Vintage Mixer and Annalise from Completely Delicious, two local bloggers, as canning and preserving is a passion we all share and for the last few years we’ve set aside a few days to get together and can and participate in a canning swap, sharing the goods we’ve put up on our own.

How to Can Whole Raspberries | mountainmamacooks.com #canningweek14

Canning week was born one night this spring as we sat on Annalise’s back porch sipping on sangria and talking about the upcoming summer and what new canning recipes we’d like to try in addition to the ones we put up every year. Annalise did a canning week last year and I’ve done what I dubbed canning palooza the last two. Why not team up and do it together?! I’ve said it before but one of the best parts of blogging has been the friendships I’ve created and I’m lucky to have a handful of local bloggers that share a love of food like I do! Be sure to visit Becky and Annalise’s posts today to see their intro to canning week!

How to Can Whole Raspberries | mountainmamacooks.com #canningweek14

These raspberries were an experiment last year and after opening the first jar this past winter, I knew immediately they were something I’d be putting up year after year. These particular raspberries were picked the morning of the Farmers Market and I put them up that late afternoon. You can’t beat the freshness and in a light syrup, the raspberries really shine through on their own. Not overly sweet, the canned raspberries are simplicity at it’s best. They will elevate a bowl of oatmeal to umpteenth degree and I can promise you that on a cold winters day, the taste of summer is a welcome addition!

How to Can Whole Raspberries | mountainmamacooks.com #canningweek14

In addition to sharing canning recipes all week, we’re also doing a fun giveaway of canning themed stuff that each of us decided we’d love to add to our own kitchens. I already own the book, Food in Jars, and I can tell you it’s a must have and the tea towels and tote are so going on my Christmas list this year!

Canning Week Giveaway! from completelydelicious.com

1. Homemade canning gift tags
2. Linen tea towels from Janet Morrin
3. Ball Heritage Collection pint jars with lids and bands (set of 6)
4. “Food in Jars: Preserving in Small Batches Year-Round” canning cookbook by Marisa McClellan
5. Hand printed canvas tote bag from Oh Little Rabbit

Have a great week, everyone and be sure to enter the giveaway below and check back all week as I share recipes for my favorite dill pickles, an heirloom tomato sauce and a jam recipe that should be dubbed “summer in a jar”!

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How to Can Whole Raspberries


  • Yield: 6 pints

Description

Whole raspberries in a light syrup for canning- enjoy a bit of summer in the dead of winter!


Ingredients

  • 8-10 pints fresh raspberries, gently rinsed with cold water and picked through to remove any leaves or moldy raspberries
  • 2 1/2 cups sugar
  • 6 cups water

Instructions

  1. Prepare canner, 6 pint size jars and lids.
  2. Make the hot syrup but placing sugar and water in a large sauce pan. Bring to a boil over medium heat and then turn heat to low and keep syrup at a bare simmer.
  3. Add 1/2 cup of syrup to each hot jar. Fill jar with raspberries to within a 1/2 inch from the top of the jar. Gently shake berries so that they pack a little tighter without crushing. Add additional syrup to cover berries. (My raspberries we’re smallish. I used roughly a pint and a 1/4 to fill one jar.)
  4. Remove air bubbles and adjust head space if necessary by adding a little more syrup. Wipe rim with a clean, wet paper towel. Center lid on jars. Screw band down and tighten to just “fingertip-tight.”
  5. Place jars in canner, making sure they are completely covered in water. Bring to a boil and process jars for 15 minutes. Remove canner lid, turn off heat and let jars rest for 5 minutes before removing jars to cool on a kitchen towel on your counter. Let jars sit undisturbed for 12 hours before removing the bands and storing in a cool place.

Notes

Add 5 minutes for every 3000 feet you are above 3000 feet altitude. I processed my raspberries for 30 minutes total.