Canning Fresh Raspberries

While we had Bonnie in the kitchen with us, showing us how to bottle peaches for our previous post, we absolutely had to have her explain canning fresh raspberries. Because Grandma Foote preserved the fresh raspberries from her garden all the time. And honestly, there was nothing like getting your own little bowl full of canned raspberries with your meal at grandma’s house. In fact, each family got their own jar of raspberries at Christmas time and it was always one of the most treasured gifts. We had to know all about canning fresh raspberries.

You’re probably asking yourself, “what in the world do you use bottled raspberries for?” The first things that came to mind were desserts like a topping for ice cream or a filling for cakes. However, if you ask any of the sisters, the first thing they say is always: GRILLED CHEESE! Yeah, we know it sounds a little weird. But they dip their grilled cheese sandwiches in their little bowl of canned raspberries. Each one liked their grilled cheese a certain way: some with mayo, some without, some with butter on all sides, and some with pickles. But everyone agreed that no matter how their sandwich was made, they would dip it in those canned raspberries. So you can bet we will absolutely be giving that a try as soon as we get some of these raspberries processed. 

So yes, while Bonnie was with us we begged for her expertise in this matter. Because, at Grandma’s house everyone had a job. Heather’s job was usually to wash and prep the jars and Sam’s job was to make the grilled cheese, which neither of these were much help when it came to actually canning these delicious little morsels. Turns out Bonnie was the closest to all the action, wiping down the jar mouth before placing the lids. And here’s the recipe she gave us for canning raspberries. We think its as close to having Grandma Foote in the kitchen with us as we can possibly get.

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Canning Fresh Raspberries

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Ingredients

• Raspberries (2-3 lbs per quart)
• 6 cups sugar
• 10 cups water

Instructions

1

Wash and clean jars and lids in hot, soapy water. Then disinfect in the dishwasher or in a simmering pot of water.

2

In a large pot, pour sugar and water and bring to a boil over medium high heat. Stir occasionally until fully incorporated.

3

Genty rinse and drain raspberries, being careful to remove any that are unripe or mushy. Also check for leaves and bugs if they are fresh from the garden.

4

Use wide-mouth funnel to gently shake the berries into the jars (maybe 2-3 cups of berries per jar). Try to get it pretty full without smashing them.

5

Scoop syrup from the pot with a glass measuring cup and fill each jar until syrup is about ¼” from the top. Then use the handle of the lid lifter tool to jostle berries and release bubbles.

6

Use a clean dishcloth to wipe mouth and threads of each jar, then pass your finger over to make sure there is no sticky stuff left.

7

Place the lid on the mouth of your clean jar and screw on a ring, just to finger tight. Repeat for all jars.

8

Process for 25 minutes in steam canner or water bath canner. Just be sure to follow the directions than come with your canner for the best results.

9

Use jar lifter to remove jars from canner and place onto a towel on the counter. Make sure the jars are not touching and leave them unmoved and untouched for 24 hours.

10

After you check lids to make sure they don’t pop, label and store your treasures! (Don't forget to try some with some fresh grilled cheese.)