Strain the pulp through a jelly bag, or a fine-mesh strainer lined with a double layer of dampened cheesecloth. Canning helps to extend the shelf life of the fruit and prevent spoilage and is really my preferred method of storing these fruits. However, canning raspberries can be time-consuming and require the use of specialized equipment. National Center for Home Food Preservation | How Do I? Can. nchfp.uga.edu/how/general/how_canning_preserves_foods.html.

Give them a day to cool down – during that time, let them rest. Don’t mess with the ring bands or with the lids. When it comes to canning raspberries, there are several benefits. For one, canned raspberries have a longer shelf life than frozen raspberries. They can be stored for up to a year without losing their flavor or quality. In addition, canned raspberries are easier to use in recipes because they’re already cooked and softened. We’ll skip the science, but it’s all about adiabatic physics. This is extremely important – refer to the table below for the time required (this table is valid for berries only): Altitude and time requirements Ultimately, there are many different ways to enjoy canned raspberries, so get creative and experiment until you find your favorite. Preserving Alternatives to Canning Raspberries Although you may prefer the sweetness of very light syrup, keep in mind that fruits canned in light syrups are sometimes less firm than fruits canned in heavy syrups.Frozen raspberries, on the other hand, require some advance preparation before they can be used in recipes. However, freezing raspberries preserves more of their nutritional value than canning does. So if you’re looking for a way to preserve the nutritional content of raspberries, freezing is the better option. Should You Use a Water Bath or Pressure Canner for Raspberries? Step 1. First, rinse your berries well, being careful not to squish them. If they were organically grown, you might want to treat them to remove any possible worms. Bring the fruit and water to a simmer over medium heat and cook, mashing frequently with a potato masher, until they've completely fallen apart and released their juice (about 5 to 10 minutes). If you happen to have a countertop juicer, you could use that, but I don’t think they extract quite as much depth of flavor as when you use the stovetop (or a steam juicer). The main benefit to that type of juicer is that it keeps the juice raw, but we’re canning here…so it’s not necessary. Ladle into jars or a large pitcher, and store in the refrigerator. This fruit juice is the best when served cold, with ice cubes.

No preparation required: the items are washed, sliced or peeled ready to be instantly used, making it an easy way to bump up your fruit and veg intake with very little effort. If we store the cans in a cold spot and they freeze, the food will still be edible, but the freezing and thawing might result in a loss of taste. Canning Berries FAQs As well as the usual tinned peaches and pineapple most of us are familiar with, you can now buy tinned breakfast mix, lychees, guava, mango and summer fruits, which are often cheaper compared to buying the fruit fresh and make a great start to your day.

Carb-counting help: if you count your carbs, you may find it easier to work out how much carbohydrate you are eating as this will be indicated on the food label. If canning more raspberries than indicated in the recipe, calculate the needed amounts of water and sugar accordingly.

Step one – prep the berries and make the syrup. Start by washing the raspberries well with cold water. Set them aside and get to work on the syrup. To a small pot or a saucepan, add 2 1/4 cups of sugar and 5 1/4 cups of water. Set on the stovetop and bring to a simmer. This is a light syrup, if you want to use more sugar or are looking for other syrup options you can find a helpful table here. We will see about that. I wouldn’t mind losing a couple of pounds, so raspberry juice for the win! Raspberry Juice IngredientsUsing tongs, if you have them, lift hot jars out of hot water. I usually place mine in the sink. Next to the sink, I place my trusty wooden breadboard. You can use a cutting board or something similar to protect your counter. Put the saucepan of hot syrup on the board and place it next to the jars. Ladle hot syrup into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims. Place lids on jars and place bands on jars. Adjust until they are fingertip tight. Processing the Filled Jars The heat from the cooking process helps to release more of the fruit’s natural sugars, resulting in a sweeter, more flavorful raspberry jam. Select a syrup to suit the sweetness of the fruits to be canned - and the sweetness level you prefer. Measure the desired amount of sugar and water into a saucepan. Bring to a boil,then keepwarm. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Figure 3. Canner pressure and time, depending on altitude. “Feet” refers to the altitude measured in feet above sea level.