1. Wash your canning jars, lids, and screw bands with hot water and mild dish soap. Rinse well and set lids aside to air dry. Simmer clean jars in boiling water until ready to use.
2. Pour water into your boiling water canner, filling it halfway, and place a jar rack at the bottom. Set the canner on your burner to heat.
3. Select firm, fully-ripe fresh raspberries without bruises. Wash them gently in cold water, rinse, and drain the fruits thoroughly.
4. In a clean medium-large pot, make a light syrup by dissolving 2 ¼ cups sugar in 5 ¼ cups water. Bring the sugar mixture to a boil. If you prefer fruit juice or water as your canning liquid, omit the water and use the canning liquid of your choice.
5. Ladle ½ cup of syrup or any desired canning liquid into each jar.
6. Add your raw berries while shaking gently to ensure a tight pack. Be careful not to crush the tender fruit. Leave ½ inch of headspace.
7. Add more hot syrup to cover your raspberries but maintain the recommended headspace.
8. Using a bubble popper, remove air bubbles.
9. Dampen a paper towel with hot water and wipe the jar rims.
10. Place sterilized canning lids on each jar, add the screw bands and tighten them until finger tight.
11. Transfer the filled jars into your water bath canner using a jar lifter. Ensure the water level is 1-2 inches above the jar tops.
12. Cover the canner with a lid and adjust the heat to high heat until the water resumes a rolling boil.
13. On your timer, set a processing time of 15 minutes for pint jars or half-pints or 20 minutes if processing in quart jars. Adjust the time per altitude as shown below:

Water Bath Canning Processing Per Elevation

• 0 – 1,000ft: 15 minutes for pint jars; 20 minutes for quarts
• 1,001 – 3,000ft: 20 minutes for pint jars; 25 minutes for quarts
• 3,001 – 6,000ft: 20 minutes for pint jars; 30 minutes for quarts
• 6,001ft and up: 25 minutes for pint jars; 35 minutes for quarts

Post Processing

1. Once your timer beeps, turn off the burner. Remove the canner’s lid and let the jars sit in hot water for five more minutes.
2. Using a jar lifter, lift the hot jars out of the water and place them on a draft-free, cushioned surface. Allow the jars to cool undisturbed for 12-24 hours.
3. Once cooled, test the seals by pressing the center of each lid with your finger. Sealed lids don’t move up and down when pressed.
4. Refrigerate unsealed jars, if any, and use them within 5-7 days, or use them as a topping for your favorite ice cream.
5. For sealed jars, wipe the exterior, remove screw bands, and label with the contents and date of canning. Store your canned raspberries in a cool, clean, dry place away from direct sunlight.