COLD PACK CANNING & BLUEBERRY SYRUP

COLD PACK CANNING
1. Remove lids and seals. Sterilize jars in boiling water or dishwasher.

2. Ladle cooked fruit in jars. Immediately seal with new lids. Screwing it on fingertip tight.

3. Immediately turn the jar upside down on the counter for 5 minutes then turn upright.

4. Cool.

5. You might hear the seals popping into place, but check them after an hour to make sure.

6. Then you can put them in the refrigerator or in the pantry.

BLUEBERRY SYRUP

makes approx 2 cups

2 C blueberry juice (juiced or squeezed) OR buy 100% juice at the store
2 C sugar

1/2 C water
1 t lemon juice

1 3/4 oz dry pectin (more or less for thicker or thinner syrup)

In a large saucepan, mix juice, sugar & water over medium heat and bring to boil. Boil 20-30 min. Stir in pectin and boil 5 more min. Stir in lemon juice. Then ladle hot syrup into jars & follow cold packed canning method instructions above (or use hot bath instructions http://kimbersgreatscott.blogspot.com/2011/01/canning-jams-jelly-preserves.html ).