Canning Blueberries

Use firm berries only.
Sort the berries, remove the stems, and throw away shriveled, soft, or moldy berries.
Place the berries in a colander and rinse.
Drain the berries and place them in a large bowl.
Fill a large pot with hot water and bring to a rolling boil.
Heat the berries in boiling water for 30 seconds.
Drain the berries in the colander; do not shake, stir, or rinse.
Scoop the berries into the sterilized jars and leave a 1/2 inch head space.
Pour the hot sugar syrup (see Ingredients Needed) into the sterilized quart jars and leave a 1/2 inch head space.
Place a lid and screw band on each jar. Twist the screw band and secure tightly.
Place the jars in the water bath canner.
Fill the canner with water one inch above the top of the jars.
Boil for 15 minutes until the jars are sealed (you will hear them popping).
Remove the jars from the canner using caution. Depress each lid and make sure they are sealed.
Date and label the jars, and put them in storage.