1. Wash all canning equipment, including jars, lids, and screw bands. Simmer jars in boiling water until ready to fill. Warm lids at 180°F in steaming water or per the manufacturer’s instructions.
2. Fill your boiling water canner with water halfway, add the canning rack, and set it on a stove to heat.
3. Sort your blueberries. Choose only fresh, fully-ripe, uniformly-colored, firm-skinned berries.
4. Wash your fruits in batches under cool running water. Drain thoroughly in a colander or large sieve. Remove and discard leaves and stems.
5. For the hot pack method, bring water to a boil in a clean stock pot. Allow the berries to blanch for 30 seconds.
6. Drain the fruits in a colander. Ladle the hot blueberries into hot jars, leaving ½ inch of headspace. Pour the hot blanching liquid over your fruits, maintaining the same headspace.
7. De-bubble each jar using a bubble popper or non-metallic utensil. Wipe the jar rims clean with a damp cloth, then seal with lids and rings until fingertip tight.
8. Load the filled jars carefully into your water bath canner. Adjust the water to ensure it is 1-2 inches above the top of the jar lids.
9. Wait for the water to reach a rolling boil, then start the processing time. Process your pint and quart jars for 15-25 minutes, adjusting the time per altitude:

Water Bath Canning Processing

• 0 – 1,000ft: 15 minutes
• 1,001 – 6,000ft: 20 minutes
• 6,001ft and up: 25 minutes

Post Processing

1. Once the processing time lapses, turn off the heat. Open the lid and leave the jars in the hot water for 5 minutes.
2. Using a jar lifter, remove the jars, placing them on a towel-lined countertop. Allow them to cool for 12-24 hours undisturbed.
3. Check the seal on each lid. Press each lid with your finger. Unsealed jars with lids that flex up and down should be refrigerated and used within 3-5 days. Sealed jars have firm seals that do not move.
4. Remove the screw bands on the sealed jars. Wash them, and label them with the canning date and contents before storing them in a cool, dark, dry place.