Canned Raspberries Food

CANNED RASPBERRIES

Canned Raspberries image

Posted in response to a request, this comes from BH & G, Home Canning & Freezing! Use this recipe for any soft berry, except strawberries & make the syrup to match your own tastes. The quantity specified here is for 1 quart (increase as required) and the times are estimates.

Provided by CountryLady

Categories Dessert

Time 30m

Yield 1 quart

Number Of Ingredients 3

Ingredients

4 cups water
1 -4 3/4 cup sugar
1 1/2-3 lbs berries

Steps:

Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.

RASPBERRY PRESERVES

Raspberry Preserves image

Yield: 4 x quarter-litre jars (1/2 US pint / 8 oz / 250 ml)

Provided by Healthy Canning

Categories Dessert

Time 45m

Number Of Ingredients 5

Ingredients

1 kg raspberries ((2 1/4 lbs / 8 cups))
4 tablespoons water
2 teaspoons Pomona pectin
300 g sugar ((white. 1 1/2 cups / 12 oz) )
2 teaspoons calcium water ((see notes))

Steps:

IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.
IF YOU HAVE FROZEN BERRIES: Zap for 4 to 5 minutes in microwave. Then put in pot (even if some are still iced up), along with all juice.
Add water, stir carefully.
Raise heat to high, bring to a boil, then cover pot, lower heat and simmer for 2 minutes. If using fresh, they should start to release their juice.
Remove from heat.
Take 6 tablespoons of liquid from the pot, put in a bowl.
Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
Add the calcium water to the pot.
Return pot to the heat.
Bring back to the boil.
Add the pectin powder mixture a dollop at a time, stirring after each dollop to dissolve.
Let cook for another 1 to 2 minutes when all the pectin mixture is in.
Remove from heat.
Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
Leave 1 cm ( 1/4 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jars for 10 minutes; increase time as needed for your altitude.

Nutrition Facts : ServingSize 2 g, Calories 17 kcal, Carbohydrate 3.9 g, Protein 0.4 g, Fat 0.2 g, Sodium 6 mg, Fiber 2.2 g, Sugar 1.4 g

RASPBERRY LEMONADE CONCENTRATE

Raspberry Lemonade Concentrate image

Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 40m

Yield 5 pints of concentrate (4 servings each).

Number Of Ingredients 5

Ingredients

4 pounds fresh raspberries (about 14 cups)
6 cups sugar
4 cups lemon juice
Chilled tonic water or ginger ale
Ice cubes

Steps:

Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil. , Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight. , Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool., To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

Nutrition Facts : Calories 319 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 83g carbohydrate (78g sugars, Fiber 1g fiber), Protein 1g protein.

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