Canned Whole Raspberries

Growing up,  and even still today, my parents have an AMAZING raspberry patch.  When I was young, it was a group effort.  We would get so many raspberries! And then my mom would can them.  During the winter, that was breakfast with whatever else.  I loved them, and still do! My oldest is just like me in that regard.  He begged for these.  They are so easy.  If you are new to canning, this is a good place to start.  If you have canned peaches, it is just like that, only you don’t have to peel the fruit (which is amazing!).  Enjoy!

Canned Whole Raspberries
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  1. Batch of raspberries (10-12 c.)
  2. 8 c. water
  3. 3 c. sugar
  4. Clean canning jars/lids
  5. Enough sealing lids for your jars
  1. In the clean jars, place raspberries until they reach the rim.
  2. In a pot, bring the water and sugar to a boil.
  3. Once it boils, pour the syrup over the raspberries in the jars until it reaches the rim, leaving an inch of head space (space between the syrup and the top of the jar)
  4. With a rag, wipe down rim of jars and place sterile lid on top and screw on the top.
  5. In a water canner filled half way, bring water to boil.
  6. Once it is boiling, place jars in making sure there is at least an inch of water covering jars.
  7. Once this comes to a boil again, put lid on canner and let boil for 20 minutes for pint jars and 25 minutes for quart jars.
  8. Once that is done, remove jars and let them sit. They will pop once they have sealed.
  9. Once they are cooled off, wipe down and label and store!
  1. To sterilize lids, you boil them in a pan. Sometimes you can find some lids that you don't have to, but make sure you know which kind you have. Sterilizing them makes sure they seal correctly to the jar and your food stays safe!
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