Canning blueberries...

I can blueberries for my family for the sole purpose of using them for blueberry muffins. They are on sale this week at the grocery store. 2 lb clamshell for $3.98. That is an awesome deal. This 2 lb clamshell of berries yields 8 half pints of canned blueberries.

Fill your jars with firm berries. If you run across mushy ones - don't use them.
Simmer your canning lids in hot water until your syrup is ready. Do not boil this water. It will melt the rubber sealant on the lid. Just let this simmer. It's all you need to do.

I have a huge pot of syrup here. I am doing the 3 cups water/1 cup sugar ratio. I have such a large pot because I will need it again in a couple days for peaches and more blueberries.

Back to the topic of syrup - get this very, very, very hot. It doesn't need to boil though.

Have your canner ready to add the jars. My canner happens to be a steamer canner. I love it. It's been a very good friend for 14 years now. We have had lots of use out of it.

**Just a reminder - steamer/water bath canners are not to be used for meats or veggies. When in doubt - contact your local extension office.
Remove the top of the canner and place your jars on the metal tray. Cover and process 15 minutes.
Your next best friend in the canning process are these jar tongs. They help get your finished product to some towels to cool off.
All done! This didn't take long. Now I have enough blueberries to make 8 batches of blueberry muffins.