Comments on: Raspberry Preserves

By: Kimmy W

Kimmy W — Sun, 03 Oct 2010 00:27:18 +0000

This is just want I was looking for. I got a fabulous deal on raspberries and wanted to do more then just freeze them. Thanks so much for posting.

By: Jenn

Jenn — Sun, 19 Sep 2010 03:02:35 +0000

Actually, per the Ball canning website, fruits and tomatoes are naturally acidic and do not need an added acid.

By: hayhay

hayhay — Wed, 25 Aug 2010 17:06:02 +0000

Hi! This is the first time i have personally made these, but my fiance’s grandmother has been making them this way forever, and she has never had a problem with bacteria to date. If it is a concern, i am sure you can add some form of acid and the sweetness will definitely cancel it out to make these just as enjoyable

By: hisirishgem

hisirishgem — Mon, 16 Aug 2010 03:23:02 +0000

Hi There!

The only thing I’d be concerned about is the fact there’s no Acid added when canning the berries. Usually bacteria thrives on sugar, so something like lemon, lime or vinegar which add enough acid to kill bacteria such as botchulism may need to be used for long term storing.

I would think that without acid, you’d have to use a pressure canner which could fully cook the berries.

I’m assuming you’ve canned these before and thought I’d ask you if there truely needs to be acid. It sounds like you haven’t needed it and have had no problem with bacteria??