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