Princes Raspberries in Light Syrup, 300g

Product Information

Heat the strained juice to about 190 degrees F over medium-high heat, but do not boil. Turn down the heat to low and keep the juice at 190 F for 5 minutes. Add sugar if using, and stir to dissolve. There’s a gauge with a dial that shows the pressure within the canner – once it points to the recommended pressure, we can start the timer.

Before doing anything, ensure that the canner is working properly. Clean the canner according to the instructions that came with the canner. There should be no trapped materials in the canner, vent, sealing rings, or pipes.Of course, you do not have to can this raspberry syrup. If you reduce the quantity, you may just want to store the syrup in the refrigerator. The full recipe makes about six half-pints, so here is the equipment you need to assemble beforehand. You will need: The omega-3 fatty acids help prevent stroke and heart disease. They also contain a trace mineral called manganese, which is needed for healthy bones. Start by preparing the fruit. If there are tops (as with strawberries) remove them, and remove any stems or other foreign material. Place the fruit in a saucepan with a bit of water. It’s a mystery raspberry around here! This raspberry bush was planted three years ago, and they are doing amazing!! If you have access to large quantities of raspberries, it is great, you can make as many jars as you can store.

Dip your finger into hot water, and run it around the rim of the jar. Take a hot lid from the water, and place it on, securing it with a metal band.If you happen to have a countertop juicer, you could use that, but I don’t think they extract quite as much depth of flavor as when you use the stovetop (or a steam juicer). The main benefit to that type of juicer is that it keeps the juice raw, but we’re canning here…so it’s not necessary. You can buy large plastic tubs of frozen summer fruits such as raspberries, pineapples, mangoes and cherries relatively cheaply. These can be whizzed into a smoothie, added to porridge, pancakes, yogurt or simply eaten as a delicious, healthy pudding.

So there you have it! Now that you know how to can raspberries whole, get started on your canning project and enjoy these delicious berries all year long. Place the jars, now loaded with berries and closed with lids, into the water. We’ll need a jar lifter, which usually comes with the canner, as we can’t exactly put our hands in 180°F water! At least not without injury. I found that often the berry pulp is still quite flavorful even after the juice is extracted, and it seems like a shame to just toss it. (This is less often the case when you use a steam juicer, they get every last bit of flavor out of the fruit much more efficiently.) If you’re not familiar with water bath canning, I’d strongly recommend you read my beginner’s guide to water bath canning before getting started.) Whether you have a surplus of raspberries, or just want to learn how to make raspberry juice, this delicious and simple recipe will be sure to please.First, make sure the canner is working correctly. Clean it according to the instructions. Add three inches of water, and then the jars. Turn the temperature to the highest setting while venting all the air out through the port. Squeeze the vent port firmly with body weight to pressurize the canner. No need for a pressure canner. All you need is a water bath canner. Canning raspberry juice when the berries are in season is a great way to enjoy it all year round. You can do a second extraction if you’d like, just add a bit more water and simmer again, and then strain. Canning Syrup - I've written these instructions for canning raspberries in extra light syrup, but they can be processed in a variety of liquids. For measurements for light, medium and heavy syrup see this canning syrup table for sugar amounts. You can also use plain water or fruit juice (apple, berry, cherry, etc). Raspberries can also be stored in the refrigerator, but they should be used within two weeks of opening the can.