Your Key Ingredient:
Grocery Ingredients:
- 2 cups fresh blueberries (You can use frozen if you’d like)
- 1/3 cup water
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- 1 tbsp. lemon juice
- 1/2 cup sugar
Directions:
- In a non reactive pan, whisk together sugar and salt. Stir in the water and lemon juice.
- Turn the heat to medium/high and stir in the blueberries. Bring to a boil.
- Once boiling, cook for 2 minutes stirring constantly, scraping the bottom to prevent any burning.
- Use an immersion blender or food processor to puree the syrup for a smoother, thicker syrup.
- Stir in the vanilla extract, if using.
- Heat jars in simmering water until ready to use, do not boil.
- Wash lids in warm soapy water and set aside with bands.
- Ladle hot syrup into a hot jar.
- Leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
- Place liner pot in canner.
- Place canning rack in bottom of the liner pot.
- In water bath setting the jars must be completely covered with water that’s at least 2 inches above the top of the jars.
- Press WB/Steam button on the control panel.
- Press the TIME (+) to set time for 15 minutes.
- Make sure the Pressure Limiting Valve is set to Exhaust.
- Press Start button (DO NOT press Pressure Cook)
- Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
- Press Start again when the constant stream of steam is seen, the timer will automatically start.
CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.
When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.