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Canning Dewberries in Syrup, Pint Jars

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

Dewberries 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 Dewberries in Syrup, Quart Jars.


Ingredients	Per Pint (16 oz.) Jar	6 Pints	8 Pints	10 Pints	12 Pints
Dewberries	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.

Wash dewberries 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 15 minutes for pints, at 212 degrees.
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

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

Equipment Needed: