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====Berries====
This procedure is suitable for blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, and raspberries.
;Syrup: Syrup is a combination of sugar and water. The sugar volume ranges from 10% (for light syrup) to 50% (for heavy syrup).
;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.
;Cold 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.

Translations:AY Honors/Food - Canning/Answer Key 2/27/en - Revision history

FuzzyBot: Importing a new version from external source