How do you can raspberries?

Canning raspberries preserves them for later consumption and prevents bacterial growth. Here's a general guide to canning raspberries:

Ingredients and Equipment:

1. Fresh raspberries

2. Sugar (depending on your preference)

3. Fruit pectin (optional, enhances gel formation)

4. Canning jars with lids and bands

5. Large pot for boiling water

6. Canning funnel

7. Ladle

8. Canning rack or towel

Instructions:

1. Prepare the Raspberries:

- Wash the raspberries thoroughly under cold water.

- Gently remove any damaged or bruised berries.

- Drain and let the berries air-dry briefly.

2. Prepare Canning Jars and Lids:

- Wash the canning jars and lids in hot, soapy water.

- Place them in a large pot filled with water and bring to a boil.

- Let the jars and lids boil for 10 minutes to sterilize them.

- Remove them carefully from the hot water using a jar lifter or tongs.

3. Prepare the Sugar Syrup (optional):

- In a saucepan, combine equal amounts of sugar and water.

- Heat the mixture over medium heat until the sugar dissolves completely, stirring occasionally.

- Alternatively, you can add sugar directly to the jars before adding the raspberries.

4. Fill the Jars:

- Place the washed and drained raspberries into the sterilized canning jars.

- Fill the jars leaving about 1 inch (2.5 cm) of headspace at the top of each jar.

5. Add Sugar Syrup (optional):

- If desired, add the prepared sugar syrup to each jar, filling the remaining headspace.

- If using this method, ensure that the liquid covers the raspberries completely.

6. Add Pectin (optional):

- If you're using fruit pectin to enhance gel formation, follow the package's instructions and add the recommended amount to each jar.

7. Wipe Rims and Seal:

- Wipe the rims of the jars with a clean, damp cloth to remove any residue.

- Place the sterilized lids and screw on the bands until snug, but not too tight.

8. Process the Jars:

- Place a canning rack or towel at the bottom of a large pot or canner.

- Fill the pot with water, ensuring that the jars are submerged by at least 1 inch (2.5 cm).

- Bring the water to a rolling boil.

- Process the jars according to the recommended time provided in a canning guide. Processing time varies based on your altitude and jar size.

9. Cool and Store:

- After the processing time is complete, carefully remove the jars from the boiling water using a jar lifter or tongs.

- Place them on a towel or cooling rack to cool undisturbed.

- Let the jars cool for 12 to 24 hours.

- Verify the seals by pressing the center of the lids. If they flex or pop up, the seals have not formed properly and the jars should be refrigerated for immediate consumption.

- Store the sealed jars in a cool, dark place. Properly canned raspberries can be stored for up to a year.

Remember, canning requires following strict guidelines to ensure safe preservation. If you're new to canning, it's advisable to follow a reputable canning guide or consult with a local Cooperative Extension office for specific instructions based on your region and altitude.