Canning blueberry juice is a great way to preserve the flavor and nutrients of fresh blueberries. Here's a step-by-step guide to safely canning blueberry juice at home:
1. Preparing the Blueberries
- Wash and Sort: Thoroughly wash fresh blueberries and remove any stems, leaves, or damaged berries.
2. Extracting the Juice
There are a few methods for extracting blueberry juice:
- Steaming: This is a common and effective method. Place the blueberries in a steam juicer or a large pot with a steamer basket. Steam until the berries are soft and the juice has been extracted.
- Simmering: Place the blueberries in a large pot with a small amount of water (about 1 cup of water per 5 pounds of berries). Simmer gently until the berries are soft and have released their juice. You can then strain the juice through a cheesecloth-lined colander. This method requires more hands-on attention.
- Juicer: A traditional juice extractor can also be used.
3. Preparing the Juice for Canning
- Strain: After extracting the juice via steaming or simmering, strain it through a fine-mesh sieve or cheesecloth to remove any pulp or sediment.
- Measure: Measure the juice after straining, being careful to ladle it off any sediment that may have accumulated at the bottom.
- Simmer: Simmer the strained juice at 190°F (88°C) for 5 minutes. This helps to de-aerate the juice.
4. Preparing the Jars and Lids
- Sterilize Jars: Sterilize canning jars by boiling them in water for 10 minutes. Keep them hot until ready to fill. Alternatively, run them through a sanitize cycle in your dishwasher.
- Prepare Lids: Heat canning lids in hot (but not boiling) water. This softens the sealing compound and helps ensure a good seal. Follow the manufacturer's instructions for your specific lids.
5. Canning the Juice
- Add Ascorbic Acid (Optional): Adding ascorbic acid (vitamin C) to the jars helps preserve the color and flavor of the juice. Use ¼ teaspoon per quart jar.
- Add Sugar (Optional): If desired, add sugar to the juice for sweetness. A general guideline is 2-4 tablespoons of sugar per quart of juice, but adjust to your preference. Stir well to dissolve the sugar completely. You can add sugar during the simmering process.
- Fill Jars: Ladle the hot juice into the sterilized jars, leaving ¼ inch of headspace (the space between the juice and the top of the jar).
- Remove Air Bubbles: Run a non-metallic utensil (like a plastic spatula or chopstick) around the inside of the jar to release any trapped air bubbles.
- Wipe Rims: Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Place Lids and Rings: Place the prepared lids on the jars and screw the bands on fingertip-tight (not too tight).
6. Processing in a Water Bath Canner
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Load Canner: Place the filled jars in a water bath canner. Make sure the jars are not touching each other.
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Add Water: Add enough hot water to the canner to cover the jars by at least 1 inch.
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Boil: Bring the water to a rolling boil and process the jars for the recommended time, based on your altitude:
Altitude (feet) Processing Time (minutes) 0 - 1,000 15 1,001 - 6,000 20 Above 6,000 25 -
Turn Off Heat and Cool: After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. This helps prevent siphoning (loss of liquid from the jars).
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Remove Jars: Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. Avoid placing them directly on a cold surface.
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Check Seals: After the jars have cooled completely (12-24 hours), check the seals. The lids should be concave and not flex when pressed. If a jar did not seal properly, you can reprocess it with a new lid within 24 hours, or store it in the refrigerator and use it within a few days.
7. Storage
- Store canned blueberry juice in a cool, dark, and dry place. Properly canned juice can be stored for up to 1 year.
