The difference between the spirited blueberries and regular berries in syrup is the addition of the tsp or so of liquor. So I personally would follow the processing time for berries in syrup - which is 15 minutes for pints.

The time in the spirited berries recipe is reducing the time compared to apricots.

ok,
now in the book it says for the blueberries to reduce processing time for 8 ounce to 15 min because for apricots it says process for 20 min so then for 16 oz (pints) then i would double the time to 30 min? so far i have 15 min left for the whole 30 mins do mi stop now?????
thanks
sysy4696

ok i just took them out i went about 20 mins but i undrestand so i can process like the berries in syrup half pints,and pints, and quarts for 15 min.the spirited berries say 8 ounces for 15 min.
Also, another question,
i have about 10bags of granny smith and daisy girl apples can i make those spirited? i didnt see a recipe for apples would that be ok or should i just can them in syrup
thank you so much
sysy4696

OK, to clarify. First, it says to reduce the time by 5 minutes (to 15 minutes) because blueberries require less processing time than apricots (the original recipe - blueberries are a variation). It doesn't have anything to do with the half-pint jars.

It looks like what Ball did was use the recommended times for fruits in syrup but call for the half-pint sizes because this is a specialty recipe and most people will be gifting in the small jars or using in small amounts. Probably you could get away with an even shorter processing time than 15 minutes for half-pints but Ball didn't test for that.

Your 20 minutes of processing time for the blueberries is OK because it's more than the recommended time. It's not a good practice to "guesstimate" processing times. It won't get you in trouble with blueberries but it could create food safety problems with other things.

So to summarize, as Pixie_Lou said, you can use the time for any fruit in syrup and the pint jars. That isn't enough brandy to make a difference one way or other other. That means you can do apples in syrup the same way, using the processing time for apples.

Enjoy. I'm sure you're going to make a lot of family members and friends happy with these delicious fruits.

Carol

ok thanks so then i will just make apples in syrup and not brandy or rum because they would be better without the spirits right?
sooooo sorry for my mental block
sysy4696
thanks

Not a problem. We all have brain-cramps from time to time.

If you wish to add a little brandy or rum (apple brandy might be nice) you can, but plain apples are also very good.

Another alternative instead of liqueur would be to add a half cinnamon stick and perhaps a couple of whole allspice and a piece of vanilla bean (or a teaspoon of vanilla) to your apples. Play around with the possibilities but remember flavors will intensify as the apples sit, so don't overdo it.

Carol

Thank you my "mental blockage" is clear i will try what you suggested and play around with the spices to see what i come up with
thanks a bunch
sysy4696