Disclaimer: I am not an expert nor a professional in the field of food preservation. My expertise comes from personal experience that has been passed down generationally. Always refer to published, up-to-date guides for cooking times. If you need help finding a resource for your area, please let me know. My favorite book on all things food preservation: Putting Food By.
Living here in the PNW, blackberries are a fact of life. People that aren’t from here have this overly romanticized idea of the blackberry and that it is the quintessential Oregonian foodstuff. I even have one set of distant cousins that have gone so far as to try to get them to grow in Iowa. All I can do is shake my head and wonder why they would want to inflict such pain on the rest of their unsuspecting state. I love the taste blackberries, but if any plant can be accused of being sent straight from Hell, this is the one. My family has been battling blackberries since the original homestead and it is never ending. If you turn your back for a minute, you’ve lost your house underneath a mountain of thick, sinister, sticker bushes. We Oregonians are a crafty bunch, so we fight, but we also learn to find the silver lining, so-to-speak. Making food with the fruit of this evil is like flipping the bird to the Devil. Continue reading