Blackberries 
Blackberries grow on 2-yr old brambles or canes. He fruit is used as fresh, in baked products, and for the manufacture of jam and jelly.
At the processing plant, the fruit is washed, inspected – to remove leaves, twigs, etc.) , and cooled to 32F. The fruit is held at this temperature until sold as fresh in retail sized baskets overwrapped with clear plastic or until it is processed.
For freezing, the fruit is individually frozen in a clod air tunnel and packed in large metal cans with cap-type covers and held frozen. When the berries are to be used for producing jam and jelly, sugar is added tot the cans so that the ratio of fruit to sugar is 5:1.For producing jam, frozen fruit from cans is defrosted. The amount of sugar added results in a fruit to sugar ratio of 1:1. The pectin must be dispersed in the water before added to the mix. Water evaporated during the heating results in a soluble solids content f 68%. Blackberry jelly is produced by a similar process except that only clear juice is used, the amount of pectin is doubled, the soluble solids contents 65%, and the PH is adjusted to 2.9 – 3.2. Some blackberries are canned and heat-processed in water or light syrup for use as pie filling or in syrup for use in other desserts.
Blackberries
