Drizzle’s are my favorite way to can because they can be used in many ways. Drizzle’s can be used in place of sugar in recipes (i.e. one cup sugar = 1 cup drizzle). In my house we use drizzle’s for baking, cakes, syrup, salad dressing, oatmeal and more.
12 Cups of blueberries
8 Cups of Sugar
4 Tablespoons Lemon Juice
Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.
Wash your jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.
Wash blueberries in cold water and vinegar.
Place blueberries in blender and blend until liquid.
Place blueberries in a large pot. Stir in lemon juice.
Bring mixture to a rolling boil over high heat while stirring.
Reduce heat and add sugar. Than bring pot to a rolling boil again.
Remove from heat and skim foam off the top.
Ladle into the jars and place lids on top.
Seal Jars and move them into the water bath. Allow to boil for a minimum of 10 minuets.
Remove jars and let sit for 12 hours. If seals remain down after 12 hours they are ready to store in your pantry.