Hi. We planted the blueberry bushes about 15 years ago. I plant strawberry plants each year. The blackberries are wild. Blackberries are my favorite even though the thorns will get you.
I grow my own blueberries and blackberries. Just started my strawberries. Can not wait to start canning my jelly and jam. Oh man you’re my hero. ❤️😂. Thanks you sir
Hi. 😂. Thanks for the kind comments. Sounds like you will soon be like me and canning everything in sight. Before we know it, it’s going to be berry picking and canning time. All the best!!
@@useful.knowledge you’re very welcome. I can everything that I can get. Or dehydrate or freeze. Lol. With the way prices and stuff is right now we can never be too prepared
Mine turned out a little thinner than I wanted. BUT it’s still so GOOD on pancakes. Sometimes I pour some in a cup and water it down to make a blueberry juice 😋
Hi. I’ve noticed sometimes the syrup is thinner based on the year and the amount of rain even when you cook it exactly the same. I’ve also cooked a batch just a few minutes too long and it’s almost jam. Either way it’s tasty!! Enjoy!
What other fruit can you do this with and would it be the same measurements? I have loved every recipe you have done and appreciate you taking the time to make them and teach us easy ways to can without a water bath.
Hi. Good question. I want them in the oven for at least 15 minutes. It does not hurt them to leave them in longer which is why I just put mine in when I start making the jams/jellies/etc.
Hi Loretta. The recipe is 5 Cups Whole Blueberries, 4 Cups Sugar, 2 Cups Water. Bring them to a boil, turn the heat down to medium and let them simmer for about 15 minutes. The times are hit and miss based on the type stove top being used. The main thing that I look for is that the blueberries have popped and the liquid has turned blue/purple. If you cook it too long, it turns into blueberry preserves instead of syrup. Hope that helps.
It’s an old timey canning trick to ensure that any possible contamination that may have gotten on the lids during the canning process is destroyed by the hot product. It’s actually in old canning books.
Absolutely you can. As a matter of fact, I just simmer them about 10-15 minutes longer and they start to gel and make preserves. I don’t change anything except a little longer simmering.
Thanks for your comment - We listened and UPDATED our video to answer a lot more questions and of course turn down the background music. ruclips.net/video/s8rbp95xy24/видео.html
Alina. Hi. I checked the old Southern Living canning book: 8 C Crushed and peeled Apricots 6 C Sugar 1/4 C Lemon Juice Cook it down for about 25-30 minutes stirring often. Makes 10 8oz jelly jars. This just happens to be the same recipe on some internet sites. Good luck!
Sir, I have used many of your recipes and gardening instructions. Many thanks to you for being an excellent teacher. This syrup is delicious and enough to last my family until next year.
Hi. Yes. I use this method (Open Kettle Method) for all of my jams, jellies, and tomatoes. This was the recommended method before water bath became recommended. It's still safe and I use it to can almost 200 jars a year. It will not work for items that are not acidic such as potatoes and green beans. These require pressure canning.
@behindthechairwithdarlened2104 Hi. Once sealed, I put mine in the pantry for up to 12-18 months. They last at least a month in the fridge after opening. You turn them over to ensure that anything that may have contaminated the lid during the canning process is destroyed bay the hot product. The lids with “ping” when they seal and you can press in the middle
Hi. Are the jars still hot? Sometimes it takes longer. You can also press down on the middle of the lid. I’ve had to do that a couple times this summer. I’m wondering if the lids are being made a little different. You can put the ones that don’t seal in the fridge.
@@useful.knowledge Great video, thank you. First time I've tried this method of jar sealing without the water bath method and SHAZAM, you were right; all my jar tops popped down just like they were supposed to, my new go-to...
Awesome!! This the open kettle method which was the recommended method before water bath. It still works when done correctly and it sounds like you do it nice job on it. Enjoy!
@@useful.knowledge Hi, I just read that if you are going to use frozen berries, soak them in the sugar and water for a few hours, at least three. This is supposed to help the skins become less tough. I'm thinking that with blueberries that soaking them is worth it. Since the berries need to POP the skins would benefit from the soaking. Do not soak strawberries in plain water, they will soak up the water and become mushy.
Hi. I just canned 24 jars of strawberry jam following the strawberry jam recipe video. Turned out great! But I watched this video but it's looks a little too liquidy for my liking. I want more of a jam consistency. Would I just need to cook a little longer or add less water? Also, for 20 cups of blueberries, how much sugar and water would I need to get more of a jam consistency? Thanks so much.
Alina. Hi. It's great to read about your strawberry jam success! For the blueberry jam, if I cook this recipe a little too long it makes jam that is slightly runny. For what you are wanting to do, I would take out some of the water. The recipe would be 5 cups whole blueberries, 4 cups sugar, and 1.5 cups water. Bring it to a boil and simmer it for around 15-20 minutes after it gets to the boiling point. You can use the cold saucer trick like in the strawberry jam video to see if it is ready. If it needs more time, just let it keep simmering. My suggestion is to try this small batch and see if it cooks out the way you like it and then make the big 20 cup batch. The recipe would be 20 cups whole blueberries, 16 cups sugar, and 6 cups of water. Best of luck!! I will try this is about a week because my blueberries are almost ready for picking.
Sharon Lunkwicz. Hi. I haven’t used frozen fruit to make the syrup. I have used it to make basically a syrup to use for cobbler and they tasted fine. I believe it would work and would be worth a try. You could make a half batch to see how it does.
Where can I get that nifty funnel you are using? Also, as others have mentioned...You should lose the music, and include the exact jar sizes you are using. Thanks!
You really shouldn't recommend canning blueberries without preserving them using the water bath method at the very least. In order to make the syrup, jams, jellies shelf stable you must kill all the microorganism that cause food to spoilage. This can only be done by water bath canning method or pressure canner method. Also you should add 1-2 Tbsp of lemon juice to aid in the acidic factor that will help kill the bacteria.
Hi. I understand your conern. Let me explain: I learned this method from my grandparents. The Southern Living canning book that I own from the 1970's states this exact process for jams, jellies, and marmalades (page 84-85). The heat of cooking the blueberry syrup kills the bacteria, etc. My jars are also HOT when they come out of the 250 deg oven. This method of canning has been done for generations and it works. Where the common sense comes in is to not eat from any jar that has spoiled and lost it's seal. This is easily recognizable by bulging lids. I can more than 100 jars a year and have lost only one jar in the past 5 years to losing its seal and spoiling. I just checked and all 18 of the blueberry syrup jars from last month are still tightly sealed. I have no problem with someone using the water-bath (I really don't) but it hasn't been necessary in my canning for the last 20 years.
My husband and I have canned applesauce every year for nearly 10 years. We've never processed it in a water bath (we didn't invert the jars either). We've made about 20 jars a year. After give aways, we've probably consumed about 100 jars of our own applesauce and we are still alive to tell about it.
Wonderful to finally confirm what I thought was acceptable and safe. I could find no recipe or instruction which did not include (at least) the water bath method. My grandmother never did this and I was sure I was remembering correctly Thank you! I have a huge batch of elderberry syrup to complete before flu season begins.
Just because it is the old way does not make it safe no matter how many times it's been done. This is why when we gain safer knowledge we change our practices!!!
People, do not do it his way! It is unsafe to just do it this way and put on a shelf! It needs to be water bath processed! I would not eat this, unless you want to get sick!
When did you get elected to be the canning police?? You have no idea what you are claiming. Open kettle canning has been done for about 100 years. It was the recommended method for jams and jellies up until the the 1980’s. Just because it’s recommended doesn’t mean it’s unsafe. It’s in the old canning books if you feel like doing some research before your run your mouth. I’ll wait for you to find someone who has gotten sick from canned blueberry syrup.
You should have used a water bath canner to seal your jars. We do things the correct way for a reason! Please stop giving people incorrect information!
I’ll wait while you put together some proof that open kettle canning doesn’t work and is incorrect information. It certainly was popular and recommended for generations until water bath became recommended. Just because it’s not the recommended method that doesn’t mean it’s incorrect or not safe.
riptoor1. Hi If you cook it for about 10 more minutes than what is shown in the video, it will be jam. We just ate a jar of this yesterday because it was national pancake day. We had pancakes and blueberry syrup. Yum!
How much should I use if I want to make only one or two jars of syrup? Would it be, 2 cups of blueberries, one cup of sugar and about 1/2 cup of water?
Yummy 😋 Thank You!
Ur so lucky to have these blueberries, blackberries and( i think?) strawberries just growing around out there. I wanna go pick berries!
Hi. We planted the blueberry bushes about 15 years ago. I plant strawberry plants each year. The blackberries are wild. Blackberries are my favorite even though the thorns will get you.
Your videos and recipes are awesome and to the point! I’m ready for some pancakes now!!! Ooh or over some home made Vanilla ice cream !! Yummmm
I grow my own blueberries and blackberries. Just started my strawberries. Can not wait to start canning my jelly and jam. Oh man you’re my hero. ❤️😂. Thanks you sir
Hi. 😂. Thanks for the kind comments. Sounds like you will soon be like me and canning everything in sight. Before we know it, it’s going to be berry picking and canning time. All the best!!
@@useful.knowledge you’re very welcome. I can everything that I can get. Or dehydrate or freeze. Lol. With the way prices and stuff is right now we can never be too prepared
I can't wait to make my own blueberry syrup 😋. Thanks for sharing..
Hi. It’s easy to make. You’ll love it. Enjoy!!
Mine turned out a little thinner than I wanted. BUT it’s still so GOOD on pancakes. Sometimes I pour some in a cup and water it down to make a blueberry juice 😋
Hi. I’ve noticed sometimes the syrup is thinner based on the year and the amount of rain even when you cook it exactly the same. I’ve also cooked a batch just a few minutes too long and it’s almost jam. Either way it’s tasty!! Enjoy!
Use less water
The other recipe said add just a dash of cornstarch to thicken it up
@yamama7265 Hi. You really don’t need the corn starch.
Thank you. I made this. Delicious and I also made strawberry syrup using the same method.
Wow!! I actually might make some strawberry syrup. Great idea!
@@useful.knowledge go for it. Came out delicious!
How long do you keep the lids in the water? On Lo so you can touch them?
Love your teaching sir. Thanks.
I’ll be doing this tomorrow THANK YOU
What other fruit can you do this with and would it be the same measurements? I have loved every recipe you have done and appreciate you taking the time to make them and teach us easy ways to can without a water bath.
Hi! How long do you keep the jars in the oven at 250 degrees?
Hi. Good question. I want them in the oven for at least 15 minutes. It does not hurt them to leave them in longer which is why I just put mine in when I start making the jams/jellies/etc.
Useful knowledge thank you for sharing your answer I was wondering the same thing?
You can also use hot jars directly out of the dishwasher. 😉
Thank you for sharing ❤️❤️❤️
Will you post the recipe. The times are confusing on exactly how long the whole process takes.
Thanks.
Loretta
Hi Loretta. The recipe is 5 Cups Whole Blueberries, 4 Cups Sugar, 2 Cups Water. Bring them to a boil, turn the heat down to medium and let them simmer for about 15 minutes. The times are hit and miss based on the type stove top being used. The main thing that I look for is that the blueberries have popped and the liquid has turned blue/purple. If you cook it too long, it turns into blueberry preserves instead of syrup. Hope that helps.
How come you turn the jars upside down for 5 minutes?
It’s an old timey canning trick to ensure that any possible contamination that may have gotten on the lids during the canning process is destroyed by the hot product. It’s actually in old canning books.
Can I make blueberry jam/preserves this way without lemon?
Absolutely you can. As a matter of fact, I just simmer them about 10-15 minutes longer and they start to gel and make preserves. I don’t change anything except a little longer simmering.
We use water bath to can acidic foods. Blueberries are not acidic enough without the lemon juice!
Is there another recording of this without the music? Cannot hear most of the instructions.
Thanks for your comment - We listened and UPDATED our video to answer a lot more questions and of course turn down the background music. ruclips.net/video/s8rbp95xy24/видео.html
Hi. Do you have a recipe for apricot jam??
Alina. Hi. I checked the old Southern Living canning book:
8 C Crushed and peeled Apricots
6 C Sugar
1/4 C Lemon Juice
Cook it down for about 25-30 minutes stirring often.
Makes 10 8oz jelly jars.
This just happens to be the same recipe on some internet sites. Good luck!
Sir, I have used many of your recipes and gardening instructions. Many thanks to you for being an excellent teacher. This syrup is delicious and enough to last my family until next year.
Dame Home. Thanks very much for your kind comments!!
are you able to can any fruit with this method
Hi. Yes. I use this method (Open Kettle Method) for all of my jams, jellies, and tomatoes. This was the recommended method before water bath became recommended. It's still safe and I use it to can almost 200 jars a year. It will not work for items that are not acidic such as potatoes and green beans. These require pressure canning.
Useful knowledge, Awesome information!
Thank you for sharing!
@@useful.knowledgedo I have to keep this jam in fridge , why do we turn hat upside down , how do I know if they sealed
@behindthechairwithdarlened2104 Hi. Once sealed, I put mine in the pantry for up to 12-18 months. They last at least a month in the fridge after opening. You turn them over to ensure that anything that may have contaminated the lid during the canning process is destroyed bay the hot product. The lids with “ping” when they seal and you can press in the middle
Hey should I throw all my mason jars in the oven before canning stuff like tomatoes etc...?
Do you have a video for blueberry jam?
Hi. All you have to do is cook the blueberry syrup for an extra 10-15 minutes. You’ll then have blueberry jam.
Thanks for this very easy recipe!
Should the lids suck down? Only 2 out of 4 Of mine did that. Will they to bad in the pantry if they don’t?
Hi. Are the jars still hot? Sometimes it takes longer. You can also press down on the middle of the lid. I’ve had to do that a couple times this summer. I’m wondering if the lids are being made a little different. You can put the ones that don’t seal in the fridge.
Thank-you for your response. The jars are still warm and I am using Bernarden Jars 😊
I had one last night take until the jar was almost cool before it pinged.
The rest of them pinged and the syrup is delicious. Thanks so much
Awesome! Thanks!
I want to use this on my channel if that is ok?
Hi. Yes, go ahead and use it. All I ask is to give me a shout out. I came up with that recipe because we wanted a natural blueberry syrup. Thanks!
How long in the 250 degree oven do you need ...? 15 minutes...? Thx
Hi. Yes, for at least 15 minutes.
@@useful.knowledge Great video, thank you. First time I've tried this method of jar sealing without the water bath method and SHAZAM, you were right; all my jar tops popped down just like they were supposed to, my new go-to...
Awesome!! This the open kettle method which was the recommended method before water bath. It still works when done correctly and it sounds like you do it nice job on it. Enjoy!
Hi! Canning ignorant here, the jars are hot when you add the hot sauce, right? And then a warm lid on top?
Could you use frozen blueberries?
Hi. Yes, you can use the frozen blueberries.
@@useful.knowledge Hi, I just read that if you are going to use frozen berries, soak them in the sugar and water for a few hours, at least three. This is supposed to help the skins become less tough. I'm thinking that with blueberries that soaking them is worth it. Since the berries need to POP the skins would benefit from the soaking. Do not soak strawberries in plain water, they will soak up the water and become mushy.
Cool!! Thanks for sharing!
Hi. I just canned 24 jars of strawberry jam following the strawberry jam recipe video. Turned out great! But I watched this video but it's looks a little too liquidy for my liking. I want more of a jam consistency. Would I just need to cook a little longer or add less water? Also, for 20 cups of blueberries, how much sugar and water would I need to get more of a jam consistency? Thanks so much.
Alina. Hi. It's great to read about your strawberry jam success! For the blueberry jam, if I cook this recipe a little too long it makes jam that is slightly runny. For what you are wanting to do, I would take out some of the water. The recipe would be 5 cups whole blueberries, 4 cups sugar, and 1.5 cups water. Bring it to a boil and simmer it for around 15-20 minutes after it gets to the boiling point. You can use the cold saucer trick like in the strawberry jam video to see if it is ready. If it needs more time, just let it keep simmering. My suggestion is to try this small batch and see if it cooks out the way you like it and then make the big 20 cup batch. The recipe would be 20 cups whole blueberries, 16 cups sugar, and 6 cups of water. Best of luck!! I will try this is about a week because my blueberries are almost ready for picking.
Can I use frozen fruit?
Sharon Lunkwicz. Hi. I haven’t used frozen fruit to make the syrup. I have used it to make basically a syrup to use for cobbler and they tasted fine. I believe it would work and would be worth a try. You could make a half batch to see how it does.
Thank you.
It would sure help to turn that music down so we can hear you better
Great video 😁
Thanks!!
Can you use Stevia?
Johnny4ME2U coconut sugar perhaps
Where can I get that nifty funnel you are using? Also, as others have mentioned...You should lose the music, and include the exact jar sizes you are using. Thanks!
Hi. It’s called a canning funnel. Ace hardware and Amazon has them. Those are 16 oz jars.
@@useful.knowledge Thank you so much!
I put mine in syrup so it can be more syrupy
I enjoyed the video but the music was distracting.
Still watching in 2023 🫐🫐🫐
Thanks!! Much appreciated!
This would be MUCH improved without the music, it’s really distracting.
Aww to bad my sis is allergic
Cant hear you with that music blaring
We have a new updated video with no music and answered a few more questions.
ruclips.net/video/s8rbp95xy24/видео.html
@@useful.knowledge sweet thank you... For us half deaf folks we need to volume turned up 😄
I could not hear you over the music!
I can't even hear you over the music
You really shouldn't recommend canning blueberries without preserving them using the water bath method at the very least. In order to make the syrup, jams, jellies shelf stable you must kill all the microorganism that cause food to spoilage. This can only be done by water bath canning method or pressure canner method. Also you should add 1-2 Tbsp of lemon juice to aid in the acidic factor that will help kill the bacteria.
Hi. I understand your conern. Let me explain: I learned this method from my grandparents. The Southern Living canning book that I own from the 1970's states this exact process for jams, jellies, and marmalades (page 84-85). The heat of cooking the blueberry syrup kills the bacteria, etc. My jars are also HOT when they come out of the 250 deg oven. This method of canning has been done for generations and it works.
Where the common sense comes in is to not eat from any jar that has spoiled and lost it's seal. This is easily recognizable by bulging lids. I can more than 100 jars a year and have lost only one jar in the past 5 years to losing its seal and spoiling. I just checked and all 18 of the blueberry syrup jars from last month are still tightly sealed. I have no problem with someone using the water-bath (I really don't) but it hasn't been necessary in my canning for the last 20 years.
My husband and I have canned applesauce every year for nearly 10 years. We've never processed it in a water bath (we didn't invert the jars either). We've made about 20 jars a year. After give aways, we've probably consumed about 100 jars of our own applesauce and we are still alive to tell about it.
Wonderful to finally confirm what I thought was acceptable and safe. I could find no recipe or instruction which did not include (at least) the water bath method. My grandmother never did this and I was sure I was remembering correctly Thank you! I have a huge batch of elderberry syrup to complete before flu season begins.
Thank you Christine for trying to promote safe practice canning!!
Just because it is the old way does not make it safe no matter how many times it's been done. This is why when we gain safer knowledge we change our practices!!!
People, do not do it his way! It is unsafe to just do it this way and put on a shelf! It needs to be water bath processed! I would not eat this, unless you want to get sick!
When did you get elected to be the canning police?? You have no idea what you are claiming. Open kettle canning has been done for about 100 years. It was the recommended method for jams and jellies up until the the 1980’s. Just because it’s recommended doesn’t mean it’s unsafe. It’s in the old canning books if you feel like doing some research before your run your mouth. I’ll wait for you to find someone who has gotten sick from canned blueberry syrup.
You should have used a water bath canner to seal your jars. We do things the correct way for a reason! Please stop giving people incorrect information!
I’ll wait while you put together some proof that open kettle canning doesn’t work and is incorrect information. It certainly was popular and recommended for generations until water bath became recommended. Just because it’s not the recommended method that doesn’t mean it’s incorrect or not safe.
Fix the vocal, its really bad.
It is! This was one of our first videos. We are going to remake some over the next year.
It's not a syrup that's jam
riptoor1. Hi If you cook it for about 10 more minutes than what is shown in the video, it will be jam. We just ate a jar of this yesterday because it was national pancake day. We had pancakes and blueberry syrup. Yum!
How much should I use if I want to make only one or two jars of syrup? Would it be, 2 cups of blueberries, one cup of sugar and about 1/2 cup of water?
Nijihime. Hi. I would cut the recipe in half. So 2 1/2 cups blueberries, 2 cups sugar, and 1 cup water. Best of luck making this syrup.