Canning seems to be one of those skills that you are born into. Most canners can’t remember the first time they saw their mom or granny doing it, it was just always there. I imagine them sitting in a bouncy seat on the kitchen counter watching as jars got filled with the season’s crops. Next thing they knew they were in the process of washing fruit, brewing simple syrup and dunking jars in caldrons of hot water.
Then there are folks like me, who are completely enamored with the notion of “putting up” food, but find it a daunting mystery, too big to take on as an adult. Either you’re born with it, or you’re not, was how I thought.
I imagine it is similar to how many folks feel about baking bread. Too time consuming, difficult and rife with stories of disaster. Knowing full well that this doesn’t have to be the case with bread, doesn’t it stand to reason that I could have faced canning as well? It took a visit to Suvir Saran’s American Masala Farm to show me the way. He gave me the gift of canning!
In the amount of time it took me to make a cup of coffee he’d set himself up to preserve a batch of fresh berries he’d bought at a local farmer’s stand. He was so nonchalant about it all. I grabbed my camera and in the following 45 minutes he rocked my world. I asked Suvir how he learned this art and he confirmed my suspicions …
“I first saw canning when watching my mother can jams, jellies, ketchup and squash in Nagpur, India. My mom sowed the seeds when I was in first grade.”
Those of you born into canning families may think my discovery is as obvious as breathing air, but for those of you who have avoided it, I hope you, like me, will be inspired to “put up” everything you can get your hands on*. My only issue now is getting enough jars.
Suvir’s Canning Fresh Blueberries in Lavender Simple Syrup
*This process does have to be done by the guidelines set up by the USDA to ensure that you are eliminating any chance of food poisoning. Suvir consults the Bell Jar books to find out the proper cooking times for various fruits.
Fruit or berries can be used for this recipe. The amount will be determined by the size and quantity of your jars.
Simple Syrup – equal parts water and sugar, amount will also be determined by quantity and size of jars.
Vanilla Bean, scraped (use 1 bean per quart of simple syrup).
Lavender sprigs
During my visit to Suvir’s we stopped at nearly every farm stand we passed and he knew all the farmers intimately. It IS a small community, but also Suvir is dedicated to supporting his neighbors and eating locally. This seems to be both an effort to eat the tastiest, ripest, most gorgeous foods, but it is also because he is deeply connected to the people. Brian Talmadge is the farmer from whom he bought the Chandler blueberries. Brian and his wife Christina teach in local schools and run Black Lab Farm.
The blueberries were plump, sweet and juicy. Had I been picking them, I doubt I’d have enough to put in the jars after popping them in my mouth as I went along.
Suvir has way more willpower than I do and told me “In Cherry season, Grandma Burd (His partner Charlie’s grandmother) and I can pit about 100 pounds of cherries in 2-3 hours and then make jam, process and package and cool that and enjoy the next morning. There is a certain joy to working so hard. It comes from knowing you are preserving the best of a season to bring it back in even greater magic in seasons hence. A rewarding act in the kitchen that brings joy back in times when you need it. Like the very cold and frigid mornings and short days of winter in North Country. Nothing like waking up people to the smell and sounds of fresh biscuits, good thick, steak-cut bacon and an assortment of home made jams and jellies.” – you can find recipes for the biscuits and assorted jams in Suvir and Charlie’s upcoming book Masala Farm
Blueberries are an easy way to get started because all you have to do is rinse them and they are ready to go. But I tasted his cherries and they are well worth the extra effort of dealing with the pits. I imagine the company of Charlie’s grandma makes that time fly!
There is some equipment that you need and some that just makes the process easier.
A big caldron Steel/Porcelain Water-Bath Canner with Rack for boiling/sanitizing the jars
The Jar Lifter – which Suvir is using above to get the jars out of the pot of boiling water, which sanitizes the jars before filling them.
Fill the sanitized jars to the top and then tuck in the lavender.
Of course, Suvir and Charlie have a gorgeous supply of fresh herbs on the farm, so I just went out and snipped lavender.
Suvir set a giant vat of simple syrup to boil with vanilla beans. Any leftovers can be refrigerated or turned into sorbet.
Ladle the hot syrup over the berries to fill the jar.
Make sure it goes to the top.
The lids also need to be boiled to sanitize them.
Lift the lids out of the water with a Ball Magnetic Lid Lifter
Screw the lids tight.
Place the jars back into the boiling caldron of water and cook to the directed amount of time, as determined by the USDA, which can be found in the Ball Complete Book of Home Preserving
Lift the jars out and set to cool on a towel.
That is it. I promise it is that easy. I had a master chef teaching me, and I do mean TOP CHEF MASTER, but the process is simple once you have the equipment and the correct times.
The result is gorgeous and as Suvir said, you will be so happy in January when you can open up a jar of berries and recall summer. I popped the seal on these blueberries when I was visiting my in-laws in Vermont. They turn out like a thin jam, with a sweet syrup, which is perfect as a sauce on dessert or just to eat on buttered toast. I served them on fresh whipped cream sitting on a lightly toasted almond dacquoise. It was a perfect summer dessert, one I will make again this winter and think of Suvir and my time at his farm. Thank you my friend for such a gift.
Since I don’t have access to the canning time book is there a basic time for processing that I could use and then adjust that based on my sea level?
Hi Michelle,
I would check the Ball Canning website. There are so many variables and you want to make sure you get it right or the canning doesn’t work and can be unsafe.
Thanks, Zoë
I did this last night, using lemon peel instead of lavendar. I checked a couple of my jars today and they have sealed–but in two of them, the blueberries are stuck together in clumps! One I kind of jiggled around a bit and loosened the clumps, but the other is still clumpy. I have NEVER had this happen before! Should I be afraid??
Hi Mari,
The berries will rise to the top of the jar, which is totally normal. I may have had them packed in tighter, so you just don’t see as much of the syrup at the bottom of my jars.
Thanks, Zoë
I have tonnes of berries and would like to try this right away. I love blueberries, although not when there cook. I don’t have access to lavender right now. Is the lavender and vanilla beans a preservative or flavor only. Can I preserve them in the simple syrup only?
I do not have fresh lavender for this recipe. Do you think that I could use Lavender essential oil for this recipe?
Hi Christy,
Make sure the oil is edible. Some are suitable for use on skin, but are not edible. If so, be sure to use it sparingly, since they are very intense and your berries will end up tasting like soap.
Thanks, Zoë
Do thy have to be refrigerated after? How long will they last in the jar?
Hi Casey,
If you can them properly they will last for a very long time. If you are just pouring them in a jar and refrigerating them, then you probably have a week.
Thanks, Zoë
I have canned a lot during my life but never canned blueberries, I need to try this soon thanks for sharing
Forgive me if this was already covered somewhere, but can you use a non-refined sugar to make the syrup like sucanat or even honey?
Hi Tiffany,
I wish I knew more about canning, and I vow to do more of it soon. I am going to connect you, through FB, with a friend of mine, who is the queen of preserves and canning. Barb Schaller is our Blue Ribbon Baker and knows more about canning than anyone! http://zoebakescom.bigscoots-staging.com/2012/07/25/homemade-jam-jelly-and-preserves/
Thanks, Zoë
to Suvir Saran, you have a great talent and it is wonderful to pass on to someone to enjoy! Beauty is in the eyes of the beholder and the beauty is in sharing and passing it on for others to learn from and share also. Thank you for sharing with Zoe so she could share with all who want to learn canning.
I was one of those that grew up with my grandmother who used to can just about everything. I have been making my own relish and canning that, but it takes so darn long for the water to boil, in the summer – that’s just not fun 😉
I never even thought to can fruit – ha! I am going to try steaming this year, I bought a new canner that you can do either water bath or steam – have you ever tried it? It takes less water and time, kinda nervous about it, but gotta try it to find out, right 😉
Thanks for sharing the process of canning blueberries.
Linda
I just love to can. I preserve almost everything like that. From pizza sauce to well just about everything. This looks like a great idea, Im wondering if you can raspberries like this as well. I have a big farm of fruit, vegetables and herbs, so I really will try the blueberries. Thanks for the story that came with it. Keep it up. love reading it.
I also was born in to canning, bread making, just home scratch food & gardening. I have a great passion for all. On the Peanut Butter pie not a problem. That is my sons favorite & I only make it for him at holiday time. So he will greatly appreciate this. LOL
Thank you for this post and I am enviouos of your stove. This is a lovely process one I will be doing tonight!.. Love blueberry season!
I have been around canning all of my life and I still LOVE “putting up” vegetables and fruit! There is something about that instant gratification that I just love! I can about 50 qts of tomatoes every summer as well as other veges and I make some awesome jams and preserves, sorry for the patting of my own shoulder! I should rephrase that by saying that everyone says that they are amazing!
My question is, I pick blueberries every summer also, and never really knew what to do with them except freeze them. Unfortunately, I have found that unless you are going to bake with them, they are not very good to use in other ways. I have 4 gallons of frozen blueberries in the freezer and would love to use them for this recipe with the simple syrup and lavender. Do you think they would be ok or would they turn to a soggy mess?
I am so glad that I found your site thru SB Canning’s Facebook page! I can’t wait to look around here in the morning! Thanks for sharing all of your experience and excitement for canning!
This is such a wonderful post….in so many ways! I am dying to learn to can most of my life, but with no one to show me, I have been quite intimidated by the task. I think the photos and descriptions you gave were fabulous….not only were they gorgeous, but they also make it seem so much easier than I tend to think canning is. But I must say, after enjoying this post as much as I did, I read down through the comments and fell in love with the two of you. Suvir….you are much too hard on yourself. Humble for sure and definitely beautiful inside and out! I was so touched by your comments about your friend Zoe. You are a true friend and obviously a very loving, sweet person. You made me wish I knew you as well, for everyone needs a person like you in their life. 🙂 I wish the best for you both! I am new to this blog, but think I will now have to check in regularly. Thank you for spreading your joy of life to us all.
Thanks for the great post Zoe. I can’t wait for the next berry season to come so that I can try this out with the saskatoon berries I grow in my backyard. I usually end up with tons of them from my huge tree and would like an alternative to pies and jam and this might just be the perfect solution. I’ll me sure to put up a post on the blog once I try it out.
What a lovely, lovely nod to blueberries and canning. I learned to can years ago, no longer do. . .but I absolutely marveled at how I could turn an entire kitchen purple, and my 80 year old neighbor processed even more, but her old kitchen was neat and clean from start to finish, not a drop of purple anywhere.
Can i use lavender leaves?…i have very few blooms on my lavender plant.
Thanks
Yes Suvir, once I get my hands on the Jamuns, will do just that…wonder if we can make jams or jellies with Jamuns…we can, right?
Yes, have that problem with Jamuns, can’t eat too many at one stretch…eat some, wait a while and eat some more, smile…
Suvir,
I am the proud owner of 12 beautiful quart jars of vanilla bean infused peaches. Okay, only 11 will make it to the winter shelves, my husband had to sample. . . .I will be doing more soon. . . I ran out of peaches. . . my daughter (6) thinks peeling peaches is great fun, and spent most of the afternoon with me working on this.
Thank you for this inspiration!
Jennifer
I have an Indian friend that is like a sister to me. The first time she ever tried blueberries was in a pie my mom baked. I have never seen anyone slowly savor anything as much as she did that pie. I think blueberries hit the Indian taste buds just right.
Just like the first time I had a mango lassi. It was like I was drinking something that I had waited my whole life to drink.
Hello Suvir! Thanks for the message – Zoe and I will have to plan a trip to see you – that would be fantastic! Spoiling is NEVER a bad thing, and we are always on the look-out for girls’ trips! 😉 The honor would be mine. Loved hearing about their visit to see you, sounded fabulous!
I am great, thanks for asking! Zoe gave me the “Welcome Spoken Here” post card – love the connection and the sentiment! Will have to be in touch with her about our work – as different as it is, yet a common sensibility…
Hope you are well!
Jen Sommerness – Come visit us at the farm with (preferably) or without Zoe (we would still LOVE to have you, and spoil you as best we know and can) anytime you are able to. It would be an honor to host you. I am a HUGE fan of yours. How are you?
Mari – Thanks for commenting here. How wonderful that you are already pickling and canning.
This particular recipe is for canning whole berries. You can do it with blueberries, black raspberries, cherries, peaches, pears, strawberries, raspberries. Raspberries and black raspberries are very delicate.
When making jam out blueberries and other fruits, you have to cook longer and get the jam to the jamming consistency. Since you want a spoonfruit or jam that will neither be too set or too runny. Or want it the way you like it to be.
Glad you find my smile refreshing. That is the power of friendship. Zoe is very dear to me.
LOVE making marmalades. Hope to have Zoe at my side when I do that this winter. Zoe, shall we plan on that?
Hi Suvir and Zoe!
Thanks for sharing this easy technique of making canned berries. I have been in pursuit of making jams/jellies for a while now, since I have seen my mother make blueberry/strawberry and mango jam in her days. I am now trying to do those things, and have so far done pickled cucumbers, pickled chayote, jalapeno jelly, lemon/orange marmalade. I still have to crack on berries…and thanks for this technique, I sure will try this. Question tho, how long will this last? Will this work with any fruit? I really love this method because I do not want to put pectin. Thanks in advance and to tell you the truth Suvir, it is so refreshing to see the smile on your face while being photographed by Zoe.
Jennifer – Thanks a ton for sharing the lessons you gleaned from your mom-in-law canning and you being part of that invaluable lesson.
She taught you VERY well.
The art of canning is a chore in the preservation of perfection of scent, taste and ultimate overall flavor.
If you can substandard fruits, you get substandard jams, jellies, pickles and chutneys.
Can the best and the best outcome awaits your tastebuds whenever you savor this treats.
Of course the lid story is wonderful too. I am glad you shared it. It is that kind of detail that can save so many years. Thanks for sharing.
What are you going to can in the next several weeks?
Sharon – I have never canned Jamun’s.
They are very sour… so you may want to do a thicker, sweeter syrup. Which would mean more sugar, less water in the ratio.
I think they would even hold their shape better and be happier for it with Zoe’s driving. Since her blueberries burst and mushed up in the car ride from NY to VT.
Take photos, taste and tell us the outcome please. So curious. LOVE jamun’s. But I can only eat so many, and then my mouth is all parched. Do you feel that way sometimes with Jamun? Or are you lucky to not have that happen?