High bush blueberries were harvested from Blue Heaven Farm, Springdale, AR and frozen until use. Frozen fruit was added to a steam jacketed kettle and stirred continuously. Blueberry must was heated to 95C, held for 3 min and cooled to 40C. Pectinex 3XL enzyme was added at a rate of 0.0827 mL/kg. Themust was held for 1 h and cooled using the water jacket on the steam kettle. Themust was pressed in a 70-L Enrossi bladder press using screens and press cloths. Juice was filtered with a Flojet Model T2913 with 9–10 mm filter pads. Juice was subsequently bottled in glass jars and heated to 90C, sealed, and jars were placed on their sides to cool.