Blackberries I prefer to raw pack. Take whole,stemmed,cleaned blackberries and fill into hot mason jars. Ladle a light sugar syrup (3 cups of water to every cup of sugar) into each jar, leaving a ½-inch headspace. Wipe off the top of each jar, and seal with a lid and ring. Place jars into a boiling water bathcanner and process pints and quarts for 15 min. When processing is over, remove hot jars, place on a padded surface, and wait for them to seal overnight. Clean and store in cool dark place.

Blackberry Applesauce

Yield: 7 half-pint jars

Cook Time: 1 hour


5 pounds apples (a mixture of sweet apple varieties, such as Gala, Fuji, Rome, Golden Delicious, or Pink Lady will make the best applesauce)
1 lemon, juiced (about 3 tablespoons)
1/4 to 1/2 cup granulated sugar (more or less to taste)
8 ounces (2 cups) fresh or frozen blackberries