Place your blueberries into a large bowl of cool water and add a little vinegar. Let the berries soak for a few minutes then pick through and remove any bad berries. Rinse the good berries off in cool water and please into a strainer to drain.

Pack your canning jars with blueberries gently tapping the jars to help the berries settle. Make sure to leave a 1/2 inch of headspace.

If using sugar add 2 tablespoons to each pint jar or 1/4 cup to each quart jar.

Fill the jars with boiling water leaving 1/2 inch of headspace. Remove any air bubbles from the jars using a debubbler, plastic knife, or chopstick.

Wipe the rims of the jars clean and place the lids and rings on finger tight.

Place the jars into your water bath canner and process pints for 15 minutes, quarts for 20 minutes adjusting the time to your altitude.

After processing let the jars cool in the canner for 10 minutes then using a jar lifter remove them and set on a kitchen towel to cool.

Leave the jars to sit for 24 hours any that haven’t sealed will need to be reprocessed with a new lid or placed into the fridge.

Before storage wash the jars with warm soapy water, dry and label. Then store in a cool, dark place.