•Raw Pack.—Wash berries; drain.
In glass jars.—Fill jars to ½ inch of top. For a full pack, shake berries down while filling jars. Cover with boiling sirup, leaving ½-inch space at top. Adjust lids. Process in boiling-water bath (212° F.)—
| Pint jars | 10 minutes |
| Quart jars | 15 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans to ¼ inch of top. For a full pack, shake berries down while filling cans. Fill to top with boiling sirup. Exhaust to 170° F. (10 minutes); seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 15 minutes |
| No. 2½ cans | 20 minutes |
•Hot Pack.—(For firm berries)—Wash berries and drain well. Add ½ cup sugar to each quart fruit. Cover pan and bring to boil; shake pan to keep berries from sticking.
In glass jars.—Pack hot berries to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—
| Pint jars | 10 minutes |
| Quart jars | 15 minutes |
As soon as you remove jars from canner, complete seals if necessary.