PrintCanning Raspberries: 4 Steps to Bottle Summer’s Sweetness
Learn how to can raspberries to preserve their freshness and enjoy them year-round.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 pints 1x
- Category: Preserving
- Method: Boiling Water Bath
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh raspberries
- 1 cup granulated sugar (optional)
- 2 cups water
- 1 tablespoon lemon juice
Instructions
- Wash the raspberries gently under cold water and drain well.
- Prepare a light syrup by boiling water and sugar (if using) until dissolved. Let it cool slightly.
- Pack the raspberries into sterilized jars, leaving 1/2 inch of headspace.
- Add lemon juice to each jar.
- Pour the syrup over the raspberries, covering them completely.
- Remove air bubbles by running a knife along the inside of the jar.
- Wipe the jar rims clean and seal with lids and bands.
- Process the jars in a boiling water bath for 10 minutes.
- Remove the jars and let them cool for 24 hours before storing.
Notes
- Use fresh, ripe raspberries for best results.
- Adjust sugar quantity based on your preference.
- Store canned raspberries in a cool, dark place.
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg