Canned Raspberries - cooking recipe

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

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