Pack the Georgia Blueberries into the jars and set aside. Combine the vinegar, water, sugar, kosher salt, star anise and clove in a non-reactive pot and bring the liquid to a boil. When the boil has been reached, reduce the heat to low and simmer for 5 minutes. Carefully ladle the hot pickling liquid into the jars, leaving 1/2 inch of head space in each. Cap with lids and bands and then process according to jar manufacturer's directions.