we went blue berry pickin! two gallons of blue berries doesn’t look like very much in the buckets but when you get them home & start spreading them out & deciding what to do with them, it seems like a whole lot more than you were thinking when you picked them lol!
I spread out two baking sheets full & flash froze them over night for future pancakes, overnight French toast, muffins anything that involves fresh blueberries etc.& canned the rest in a light syrup, our two gallons gave us 8 pints & 4 quart baggies
my light syrup is a simple recipe I’d found on line a few years ago & have used it ever since when I can fruit, it’s just the right amount of sweetness when you make cobblers you’re adding sugar
3 parts water to 1 part sugar
this means you’ll be adding 1 cup of sugar to every 3 cups of water
fill fruit to the rim of clean jars
bring syrup water to a boil,
keeping it hot, ladle over blueberries
wipe off excess from jar mouths & add seals that has been setting in hot water
with a butter knife go down the edges to remove air bubbles
this will prevent exploding in the caner lol!
place jars in canner & process 15 min after you hear the rumbling of the water
of all the years I’ve canned I’ve always snatched them out & flipped them upside down to assure sealing, which works & I still do sometimes but I recently came across a blogger who talked about the popping they make when they seal, yea I know that sounds crazy to get excited waiting for the pop pop lol!