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Canning Loganberries in Syrup, Pint Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Loganberries are easy to can at home using this recipe. Remember to follow food safety instructions and select ripe, blemish free fruit. We always prefer organic fruit without pesticides.

Also see Canning Loganberries in Syrup, Quart Jars.

 
Ingredients

Per Pint

(16 oz.) Jar

6 Pints

 8 Pints 10 Pints 12 Pints
Loganberries 1-1/8 lbs. 6-3/4 lbs. 9 lbs. 11-1/4 lbs. 13-1/2 lbs.
Suggested Syrup - see chart below

Medium

 

  1 Pint 6 Pints 8 Pints 10 Pints 12 Pints
Very Light Syrup
          
Water 3/4 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Sugar (sugar content 10%) 1/8 cup 3/4 cup 1 cup 1-1/4 cups 1-1/2 cups
Light Syrup
          
Water 11/16 cup 4-1/8 cups 5-1/2 cups 6-7/8 cups 8,25 cups
Sugar (sugar content 20%) 3/16 cup 1 cup 1-1/2 cups 1-7/8 cups 2-1/4 cups
Medium Syrup
          
Water 5/8 cup 3-3/4 cups 5 cups 6-1/4 cups 7,5 cups
Sugar (sugar content 30%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Heavy Syrup
          
Water 9/16 cup 3-3/8 cups 4-1/2 cups 5-5/8 cups 6-3/4 cups
Sugar (sugar content 40%) 5/16 cup 2-1/4 cups 3 cups 3-3/4 cups 4-1/2 cups
Very Heavy Syrup          
Water 1/2 cup 3 cups 4 cups 5 cups 6 cups
Sugar (sugar content 50%) 1/2 cup 3 cups 4 cups 5 cups 6 cups

Yields may vary slightly.

  1. Wash loganberries in batches of no more than two quarts.
  2. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  3. Canning using cold pack method with 1/2" of headspace.
  4. Pour hot syrup over fruit.
  5. Processing with a Water Bath 15 minutes for pints, at 212 degrees.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. After processing, place the jars on a towel, separated by 1" to cool.
  8. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Mulberries

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

 

Canning Loganberries in Syrup|Pint Jars|Quart Jars

Canning Loganberries in Syrup, Quart Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Loganberries are easy to can at home using this recipe. Remember to follow food safety instructions and select ripe, blemish free fruit. We always prefer organic fruit without pesticides.

Also see Canning Loganberries in Syrup, Pint Jars.

 
Ingredients

Per Quart

(16 oz.) Jar

6 Quarts

 8 Quarts 10 Quarts 12 Quarts
Loganberries 2-1/4 lbs. 13-1/2 lbs. 18 lbs. 22-1/2 lbs. 27 lbs.
Suggested Syrup - see chart below

Medium

 

  1 Quart 6 Quarts 8 Quarts 10 Quarts 12 Quarts
Very Light Syrup
          
Water 1-1/2 cups 9 cups 12 cups 15 cups 18 cups
Sugar (sugar content 10%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Light Syrup
          
Water 1-3/8 cups 8-1/4 cups 11 cups 13-3/4 cups 17-1/2 cups
Sugar (sugar content 20%) 3/8 cup 2 cups 3 cups 3-3/4 cups 4-1/2 cups
Medium Syrup
          
Water 1-1/4 cups 7-1/2 cups 10 cups 12-1/2 cups 15 cups
Sugar (sugar content 30%) 1/2 cup 3 cups 4 cups 5 cups 6 cups
Heavy Syrup
          
Water 1-1/4 cups 6-3/4 cups 9 cups 11-1/4 cups 13-1/2 cups
Sugar (sugar content 40%) 5/8 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Very Heavy Syrup          
Water 1 cup 6 cups 8 cups 10 cups 12 cups
Sugar (sugar content 50%) 1 cup 6 cups 8 cups 10 cups 12 cups

Yields may vary slightly.

  1. Wash loganberries in batches of no more than two quarts.
  2. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  3. Canning using cold pack method with 1/2" of headspace.
  4. Pour hot syrup over fruit.
  5. Processing with a Water Bath for 20 minutes for quarts, at 212 degrees, or Processing in a Pressure Canner for 10 minutes for quarts, at 6 pounds, or 5 pounds for a weighted gauge.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. After processing, place the jars on a towel, separated by 1" to cool.
  8. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Loganberries

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

Canning Loganberries in Syrup|Pint Jars|Quart Jars

Canning Mulberries in Syrup, Pint Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Mulberries are easy to can at home using this recipe. Remember to follow food safety instructions and select ripe, blemish free fruit. We always prefer organic fruit without pesticides.

Also see Canning Mulberries in Syrup, Quart Jars.

 
Ingredients

Per Pint

(16 oz.) Jar

6 Pints

 8 Pints 10 Pints 12 Pints
Mulberries 1-1/8 lbs. 6-3/4 lbs. 9 lbs. 11-1/4 lbs. 13-1/2 lbs.
Suggested Syrup - see chart below

Medium

 

  1 Pint 6 Pints 8 Pints 10 Pints 12 Pints
Very Light Syrup
          
Water 3/4 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Sugar (sugar content 10%) 1/8 cup 3/4 cup 1 cup 1-1/4 cups 1-1/2 cups
Light Syrup
          
Water 11/16 cup 4-1/8 cups 5-1/2 cups 6-7/8 cups 8,25 cups
Sugar (sugar content 20%) 3/16 cup 1 cup 1-1/2 cups 1-7/8 cups 2-1/4 cups
Medium Syrup
          
Water 5/8 cup 3-3/4 cups 5 cups 6-1/4 cups 7,5 cups
Sugar (sugar content 30%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Heavy Syrup
          
Water 9/16 cup 3-3/8 cups 4-1/2 cups 5-5/8 cups 6-3/4 cups
Sugar (sugar content 40%) 5/16 cup 2-1/4 cups 3 cups 3-3/4 cups 4-1/2 cups
Very Heavy Syrup          
Water 1/2 cup 3 cups 4 cups 5 cups 6 cups
Sugar (sugar content 50%) 1/2 cup 3 cups 4 cups 5 cups 6 cups

Yields may vary slightly.

  1. Wash Mulberries in batches of no more than two quarts.
  2. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  3. Canning using cold pack method with 1/2" of headspace.
  4. Pour hot syrup over fruit.
  5. Processing with a Water Bath 15 minutes for pints, at 212 degrees.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. After processing, place the jars on a towel, separated by 1" to cool.
  8. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Mulberries

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

 

Canning Mulberries in Syrup|Pint Jars|Quart Jars

Canning Mulberries in Syrup, Quart Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Mulberries are easy to can at home using this recipe. Remember to follow food safety instructions and select ripe, blemish free fruit. We always prefer organic fruit without pesticides.

Also see Canning Mulberries in Syrup, Pint Jars.

 
Ingredients

Per Quart

(16 oz.) Jar

6 Quarts

 8 Quarts 10 Quarts 12 Quarts
Mulberries 2-1/4 lbs. 13-1/2 lbs. 18 lbs. 22-1/2 lbs. 27 lbs.
Suggested Syrup - see chart below

Medium

 

  1 Quart 6 Quarts 8 Quarts 10 Quarts 12 Quarts
Very Light Syrup
          
Water 1-1/2 cups 9 cups 12 cups 15 cups 18 cups
Sugar (sugar content 10%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Light Syrup
          
Water 1-3/8 cups 8-1/4 cups 11 cups 13-3/4 cups 17-1/2 cups
Sugar (sugar content 20%) 3/8 cup 2 cups 3 cups 3-3/4 cups 4-1/2 cups
Medium Syrup
          
Water 1-1/4 cups 7-1/2 cups 10 cups 12-1/2 cups 15 cups
Sugar (sugar content 30%) 1/2 cup 3 cups 4 cups 5 cups 6 cups
Heavy Syrup
          
Water 1-1/4 cups 6-3/4 cups 9 cups 11-1/4 cups 13-1/2 cups
Sugar (sugar content 40%) 5/8 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Very Heavy Syrup          
Water 1 cup 6 cups 8 cups 10 cups 12 cups
Sugar (sugar content 50%) 1 cup 6 cups 8 cups 10 cups 12 cups

Yields may vary slightly.

  1. Wash mulberries in batches of no more than two quarts.
  2. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  3. Canning using cold pack method with 1/2" of headspace.
  4. Pour hot syrup over fruit.
  5. Processing with a Water Bath for 20 minutes for quarts, at 212 degrees, or Processing in a Pressure Canner for 10 minutes for quarts, at 6 pounds, or 5 pounds for a weighted gauge.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. After processing, place the jars on a towel, separated by 1" to cool.
  8. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Mulberries

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

Canning Mulberries in Syrup|Pint Jars|Quart Jars

Canning Raspberries in Syrup, Pint Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Raspberries are easy to can at home using this recipe. Remember to follow food safety instructions and select ripe, blemish free fruit. We always prefer organic fruit without pesticides.

Also see Canning Raspberries in Syrup, Quart Jars.

 
Ingredients

Per Pint

(16 oz.) Jar

6 Pints

 8 Pints 10 Pints 12 Pints
Raspberries 1-1/8 lbs. 6-3/4 lbs. 9 lbs. 11-1/4 lbs. 13-1/2 lbs.
Suggested Syrup - see chart below

Medium

 

  1 Pint 6 Pints 8 Pints 10 Pints 12 Pints
Very Light Syrup
          
Water 3/4 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Sugar (sugar content 10%) 1/8 cup 3/4 cup 1 cup 1-1/4 cups 1-1/2 cups
Light Syrup
          
Water 11/16 cup 4-1/8 cups 5-1/2 cups 6-7/8 cups 8,25 cups
Sugar (sugar content 20%) 3/16 cup 1 cup 1-1/2 cups 1-7/8 cups 2-1/4 cups
Medium Syrup
          
Water 5/8 cup 3-3/4 cups 5 cups 6-1/4 cups 7,5 cups
Sugar (sugar content 30%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Heavy Syrup
          
Water 9/16 cup 3-3/8 cups 4-1/2 cups 5-5/8 cups 6-3/4 cups
Sugar (sugar content 40%) 5/16 cup 2-1/4 cups 3 cups 3-3/4 cups 4-1/2 cups
Very Heavy Syrup          
Water 1/2 cup 3 cups 4 cups 5 cups 6 cups
Sugar (sugar content 50%) 1/2 cup 3 cups 4 cups 5 cups 6 cups

Yields may vary slightly.

  1. Wash Raspberries in batches of no more than two quarts.
  2. If you wish to remove the seeds, process the raspberries through a food mill or sieve first.
  3. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  4. Canning using cold pack method with 1/2" of headspace.
  5. Pour hot syrup over fruit.
  6. Processing with a Water Bath 15 minutes for pints, at 212 degrees.
  7. For elevations above 1,000 foot level see Altitude Time Adjustments.
  8. After processing, place the jars on a towel, separated by 1" to cool.
  9. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Raspberries

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

 

Canning Raspberries in Syrup|Pint Jars|Quart Jars

More Articles...

  1. Canning Raspberries in Syrup, Quart Jars
  2. Canning Blueberries in Syrup, Pint Jars
  3. Canning Blueberries in Syrup, Quart Jars
  4. Canning Currants in Syrup, Pint Jars
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