Step 1

Dissolve the sugar or honey in the water in a large sauce pan over medium heat. Bring the syrup to a boil then remove it from the heat and keep hot until needed.

Step 2

Prepare your jars. Make sure they are clean and keep them hot until needed. Prepare your lids following the manufacturer's instructions.

Step 3

Put the berries in the sink with enough water to cover. Swish them around in the water to wash off any dirt.

Step 4

Remove any stems that might be still attached. Then I put them into a strainer over the sink to drain.

Step 5

In the cold pack (or raw pack) method, you pack the cleaned blueberries into one hot jar at a time leaving a 1/2 inch of headspace.

Step 6

Then fill the jar with boiling water or syrup, again, leaving a 1/2" headspace.

Step 7

Wipe the rims with a clean, damp cloth, and seat the lids.

Step 8

Then put on the rings, tightening them to finger tight.

Step 9

In the hot pack method, you put the blueberries into the boiling water or syrup for about a minute, then pack them into the hot jars.

Step 10

Leave a 1/2" of headspace and then fill the jars with the boiling water or syrup.

Step 11

Wipe the rim of the jar, seat the lids, and put the rings on finger tight.

Step 12

Add the amount of water to your canner that your directions tell you to.

Step 13

Put the jars in the canner, then put on the lid and lock it.

Step 14

Exhaust the air for the length of time specified in your instruction manual.

Step 15

Add the weight and process at 6 pounds of pressure for 8 minutes for half pints, pints, 1 1/2 pints, and quarts.

Step 16

Make sure you adjust pressure according to your altitude.

Step 17

After processing time, remove the canner from the heat and allow to cool on it's own. When the pressure has dropped to zero, carefully remove the lid.

Step 18

Place your jars into the water bath canner, add hot water until the jars are covered by 1 to 2 inches and put the lid on.

Step 19

Bring the water to a full rolling boil, and process for 15 minutes for half pints and pints, and 20 minutes for 1 1/2 pints and quarts.

Step 20

Make sure you adjust processing time according to your altitude.

Step 21

After processing, remove the jars from the canner lifting the jars straight up. Put the jars on a towel covered cabinet out of drafts, and leave undisturbed for a minimum of 12 hours.

Step 22

After 12 hours, check the seals. If the seals are good, remove the rings, wash the jars, and label and date them.

Step 23

If the jars are not sealed, you can reprocess them with new lids or simply refrigerate and use within 2 weeks.