Another way that we preserved some of the blueberries we harvested this year was to can them whole, in a light syrup. This was extremely easy, and they are wonderful over ice cream, used in pie fillings, tarts, etc. They hold their shape and fresh flavor pretty well, and it takes such little work!
Yield: 5 pints
5-cups of granulated white sugar
2-cups of water
8-10lbs of blueberries — depends on size of your berries. You want to tightly pack the jars with berries, without smashing them.
Wash and clean berries, pack jars as tightly as possible, leaving 1/2″ of head space.
Mix water and sugar in a large pot, heating over medium-high heat, stirring occasionally, until sugar well dissolved.
Fill jars with sugar, wipe rims and add lids and rings. Process jars in a water bath for 8 minutes. Allow to cool fully before removing rings and storing. Be sure to refrigerate and use any jars that do not seal, as these are not safe for long term storage.