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Canning Loganberries in Syrup, Quart Jars

Details: Published on March 08 2011; Written by David Blackburn (All Rights Reserved)

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.

Wash loganberries in batches of no more than two quarts.
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.
Canning using cold pack method with 1/2" of headspace.
Pour hot syrup over fruit.
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.
For elevations above 1,000 foot level see Altitude Time Adjustments.
After processing, place the jars on a towel, separated by 1" to cool.
Labeling and Storing