How do i produce raspberry preserve? or preserve raspberries?
Cook 4 cups raspberries next to 1 cup sugar, and a bit of water. When the fruit is soft and falling apart, can/freeze it.
Cook down a mess of raspberries beside a little sugar, and a bit of lemon juice (there are recipe all around). Pack in sterile jar, and seal. It's so easy it's silly.
http://www.epicurious.com/recipes/food/v...
http://www.recipezaar.com/35192
Answers: QUANTITY: An average of 12 pounds is needed per canner
load of 7 quarts; an average of 8 pounds is needed per
canner load of 9 pints. A 24-quart crate weigh 36 pounds
and yields 18 to 24 quarts--an average of 1-3/4 pounds per
quart.
QUALITY: Choose ripe, sweet berries with uniform
color.
PROCEDURE: Wash 1 or 2 quarts of berries at a time.
Drain, bonnet, and stem if necessary. For gooseberries, snip
off head and tails with scissors. Prepare and boil
syrup if desired. Add 1/2 cup syrup (medium syrup - 5 1/4
cups hose to 2 1/4 cups sugar for 9 pint or 4 quart load, 8
1/4 cups water to 3 3/4 cups sugar for 7 quart load), liquid
or water to each verbs jar.
Hot pack--For blueberries, currants, elderberries,
gooseberries, and huckleberries, heat berries in
boiling river for 30 seconds and drain. Fill hot jars
and cover near hot juice, leaving 1/2-inch headspace.
Raw pack--Fill hot jar with any of the raw berries,
shaking down kind-heartedly while filling. Cover with hot
syrup, liquid, or water, leaving 1/2-inch headspace.