4. Add Lemon Juice to Each Jar
Add 1 tablespoon of lemon juice to each 750 ml jar. This step is crucial because lemon juice increases the acidity, creating an environment where harmful bacteria like Clostridium botulinum (which causes botulism) cannot thrive.
5. Fill the Jars with Water
Pour clean, filtered water into the jars, covering the blueberries entirely. Leave about 1 cm of space at the top to allow for expansion during heating.
6. Wipe the Jar Rims and Seal
Before sealing, wipe the rims of each jar with a clean cloth to ensure no fruit or juice interferes with the sealing process. Close tightly with clean, new lids.
7. Prepare for Pasteurization
Place a clean cloth or folded kitchen towel at the bottom of a large, deep pot. This prevents the jars from bumping into each other or the pan during the heating process.
Carefully place the jars upright into the pot. Then, fill the pot with water until it reaches just below the lids of the jars. It’s important not to cover the lids completely.
8. Pasteurize the Jars
Bring the water to a gentle boil. Once boiling, reduce the heat slightly and pasteurize the jars for 30 minutes. This heat will kill any lingering bacteria while keeping the fruit intact.
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