Author: Preserving blueberries has never been easier with this simple method for canning blueberries whole. Learn how to can blueberries for baking or enjoying as a side dish, with alternative sugar options!
One of my son’s favorite books has always been Blueberries for Sal. If you haven’t read it, it’s a story about a little girl who goes blueberry picking on the side of “blueberry hill” with her mother. They encounter a mama bear and her cub, but come away unharmed with buckets of blueberries to preserve for winter.
The last page of the book is a beautiful drawing of Sal and her mom in the kitchen canning whole blueberries in their very 1940’s kitchen.
Recently, we harvested a large batch of blueberries and decided to recreate that iconic moment together by canning whole blueberries in syrup!
If you’ve never read it, I highly recommend Blueberries for Sal for kids of all ages (including the grown up kind)!
Canning Blueberries in Syrup
There are many different ways to preserve blueberries, from blueberry jam, blueberry jelly, and even blueberry juice! But today we are keeping it simple with this old-fashioned method for canning blueberries whole in a simple syrup.
How to Can Blueberries
This recipe is a water bath canning recipe, and if you’ve never done that before, take a minute to read my guide to water bath canning before continuing. If you have canned before, then the process will be very familiar!
- Prepare: Dissolve sugar in water, bring to a gentle boil, and remove from heat.
- Sterilize: Heat jars in boiling water bath or dishwasher to ensure cleanliness.
- Wash: Clean blueberries under cool water and let them drain.
- Pack: Fill hot jars with blueberries, gently shaking to settle them.
- Ladle: Pour syrup over blueberries, leaving 1/2 inch headspace.
- Remove: Eliminate air bubbles, clean rims, and add two-piece lids.
- Process: Submerge jars in water bath canner and process for specified times.
Note, when you take them out of the water bath canner, you will see some blueberry juice coming out from under the lids. This is normal, but be aware that whatever you set the jars on to cool will be stained with the juice afterwards!
Making Syrup for Canning
I’m using a very light syrup in this recipe to help maintain the natural sweetness of the blueberries. That sweetness would normally be lost in the water after canning, but adding just a bit of sugar helps to counter that fact.
However, you can use any strength syrup you would like, and here is a breakdown on making syrups for canning! Note: You may need to make more syrup, depending on how tightly your jars are packed.
- Very Light Syrup: This delicate and subtle syrup consists of 1 cup of sugar dissolved in 4 cups of water. It provides a gentle touch of sweetness to preserve the fruit without overpowering its natural flavors.
- Light Syrup: Slightly sweeter than the very light syrup, this version is created by dissolving 1.5 cups of sugar in 4 cups of water. It adds a bit more sweetness while still allowing the fruit’s natural taste to shine through.
- Medium Syrup: With a balanced level of sweetness, the medium syrup is made by dissolving 2 cups of sugar in 4 cups of water. It provides a moderate level of sweetness that complements a wide variety of fruits.
- Heavy Syrup: This rich and syrupy option is created by dissolving 3 cups of sugar in 4 cups of water. It imparts a generous amount of sweetness, perfect for fruits that benefit from a stronger sweet flavor.
- Very Heavy Syrup: For a lusciously sweet syrup, dissolve 4 cups of sugar in 4 cups of water. This syrup offers an intense sweetness, suitable for fruits that may be naturally tart or require a bolder flavor profile.
These varying levels of syrup sweetness allow you to tailor the preservation process to suit different fruits and personal preferences. Choose the syrup concentration that best complements the specific fruit you’re canning, ensuring the ideal balance of sweetness and fruit flavor.
Options for Canning Blueberries without Sugar
The sugar in this recipe is not needed for safety, as you can preserve blueberries in just water. So you have the flexibility to explore alternative sweeteners to customize the flavors according to your preferences! Here are a few options:
- Honey: Substitute some or all of the sugar with honey for a natural and distinct sweetness. Keep in mind that honey has a stronger flavor, so it may impact the overall taste of the blueberries.
- Maple Syrup: Replace the sugar with maple syrup to impart a rich, earthy sweetness to the blueberries. Note that maple syrup may add its unique flavor profile to the final product.
- Stevia: If you’re looking for a low-calorie option, you can use stevia as a sugar substitute. Since stevia is much sweeter than sugar, adjust the quantity accordingly to achieve the desired level of sweetness. Note that the taste of stevia after the canning process may change, do a test batch first to see if you will enjoy it before processing an entire batch!
- Agave Nectar: Another natural sweetener, agave nectar can be used as an alternative to sugar. It offers a mild and slightly fruity flavor that pairs well with blueberries.
Common Questions
Yes, fresh blueberries can be canned to preserve their flavor and extend their shelf life. Follow proper canning procedures to ensure safe preservation.
To can raw blueberries, simply wash and drain the berries, pack them into sterilized jars, cover them with prepared syrup, and process in a water bath canner according to recommended times.
Yes, blueberries can be safely canned using a water bath canning method. The water bath canner creates a controlled environment to process the jars and kill any potential bacteria, ensuring safe preservation.
Canning is an excellent way to preserve fresh blueberries for long-term storage. Other options include freezing, dehydrating, or making blueberry preserves, jams, or jellies. Choose the method that suits your preference and intended use.
Even More Canning Ideas
Don’t stop now! Here are a few more ways to fill your pantry shelves with delicious home-canned goods!
Canning Blueberries in Syrup
Equipment
Ingredients
- 2.5 pounds blueberries
- 1 cups sugar (or more if you want to make a different strength syrup)
- 4 cups filtered water
Instructions
- Combine sugar and water in a large saucepan and heat until sugar is dissolved. Bring to a gentle boil and remove from heat.
- Heat pint or quart jars in boiling water bath, or in the dishwasher.
- Wash and drain blueberries
- Pack raw blueberries into hot jars and gently shake the help them settle.
- Ladle syrup over berries, leaving a 1/2 inch headspace.
- Use a plastic canning knife to remove any air bubbles, clean the rims, and add the two piece lids.
- Process in a water bath canner: 15 minutes for pints, 20 minutes for quarts.
Notes
- Honey: Substitute some or all of the sugar with honey for a natural and distinct sweetness. Keep in mind that honey has a stronger flavor, so it may impact the overall taste of the blueberries.
- Maple Syrup: Replace the sugar with maple syrup to impart a rich, earthy sweetness to the blueberries. Note that maple syrup may add its unique flavor profile to the final product.
- Stevia: If you’re looking for a low-calorie option, you can use stevia as a sugar substitute. Since stevia is much sweeter than sugar, adjust the quantity accordingly to achieve the desired level of sweetness. Note that the taste of stevia after the canning process may change, do a test batch first to see if you will enjoy it before processing an entire batch!
- Agave Nectar: Another natural sweetener, agave nectar can be used as an alternative to sugar. It offers a mild and slightly fruity flavor that pairs well with blueberries.
Nutrition
Pin this for Later
I canned my blueberries in very light syrup correctly. Upon opening them, each jar had some white moldy looking substance on a few of the berries. I threw the jars out because I was afraid it was mold. I have read it could be a wax emitted from the berries??? I have no idea so I thought I would ask you.
Thank you so much!!
Oh man, what a bummer! I’m sorry you threw them out! The white substance may have been “bloom” which is natural and totally safe to eat. Did it appear right after canning? And did you check the seals by removing the rings after the jars were cooled from the water bath? If so, then the bloom would be most likely (instead of mold).
Thank you for sharing your Canning Blueberries in Syrup recipe. Can you share how you thicken your canned blueberries in syrup for desserts after you have opened a canning jar or if you even need to do that?
Hi Judy! If I’m using canned fruit for a pie or cobbler, I will drain the juice into a pan and thicken it with about a tablespoon of einkorn flour (you can use cornstarch instead if needed) over medium heat. Then I’ll add the fruit to the mix, and coat it well, then it’s just like store-bought pie filling!
I hope this helps!