Blueberry Pie Filling

[MommaDogs]

Anyone have a safe recipe for blueberry pie filling?

 

I found this on Canning USA... any indication that it wouldn't be safe to can?

 

This bluberry pie filling recipe is easy to make and can at home. Even for the

seasoned home canner, our Video 2 is a good refresher for safe home canning

practices.

 

Always select blemish free fruit. We always prefer organic fruit without

pesticides. We add lemon juice to most recipes to help protect the color.

CanningUSA.COM

A Simple Approach to Preserving Homemade Foods

 

Making Blueberry Pie Filling and Home Canning

 

 

Blueberries 5 cups

Water 1/4 cup

Sugar 3/4 cup

Clear Gel 3 tablespoons

Lemon Juice 2 tablespoons

 

1. Calculate total ingredients desired using our conversion chart.

2. Combine water, sugar, lemon juice and Clear Gel in a large, heavy pan and slowly bring

to a boil, stirring continuously to avoid lumping of Clear Gel.

3. Add fruit and bring up to temperature, cooking for about five minutes, stirring continuously.

4. Canning using hot pack method with 1” of headspace.

5. Processing with a Water Bath for 30 minutes at 212 degrees.

6. For elevations above 1,000 foot level see Altitude Time Adjustments.

7. After processing, remove from boiling water and place the jars on a towel, separated by

1” to cool naturally as quickly as possible

8. Labeling and Storing

9. To bake a covered or uncovered pie, use a 9" pie crust. For uncovered, you may put

dabs of butter on top of the fruit. Bake at 425° for 1/2 hour and then reduce temperature

to 350° for another 1/2 hour.

 

[Canned Nerd]

Basically the same ingredients and instructions found in the So Easy To Preserve Book from the Univ. of Georgia (NCHFP), which has option for 1 Quart or for making 7 Quarts.

 

[MommaDogs]

Basically the same ingredients and instructions found in the So Easy To Preserve Book from the Univ. of Georgia (NCHFP), which has option for 1 Quart or for making 7 Quarts.

Thank you - I found it about 1 am this morning. Should have looked there first. LOL.

[Crazy4Canning]

Here's the recipe we use. It's yummy! I use about 1/2 the clear jel the recipe calls for, though.

 

~ ~ ~ ~

 

Blueberry Pie Filling

 

 

Individual Quart Jars

 

 

 

3 ½ C berries, washed and cleaned

 

¾ C + 2 tbsp Sugar

 

¼ C + 1 tbsp Clear Jel (regular)

 

1 ½ tsp Fruit Fresh

 

2 C water

 

3 ½ tsp Real Lemon Juice (concentrate)

 

 

 

Directions:

 

 

 

Mix sugar, Clear Jel, and water in pan. Stir constantly until it begins to boil.

 

Pull from heat, add lemon juice, return to boil.

 

Gently fold in fruit. Pull from heat and let sit for about 5 minutes.

 

Stir gently to evenly distribute fruit.

 

Fill hot jars with funnel, leaving 1 ½ inches of head space.

 

Use bubble freer to gently chase bubbles up the side of the jars.

 

Wipe tops with damp paper towel.

 

Add hot lids and rings.

 

 

 

Place jars in water bath canner, cover with 2-3” of water.

 

Process for 30 minutes.

 

After processing time, pull canner from heat, take lid off, and let sit for 10 minutes.*

 

Remove jars (without tilting!) and rest on towel.

 

 

 

* The resting time in the canner is to prevent sugary siphoning. Due to the extra head space, there should be little to no siphoning.

 

 

 

• This single quart recipe can be doubled or tripled as needed for the amount of berries.
• You can use pints instead of quarts, process for same amount of time.
• You might need to add some water as the mixture thickens, for it can turn VERY thick.

 

7 Quarts

 

6 qts berries, washed and cleaned

 

6 C of sugar

 

2 ¼ C of Clear Jel (regular)

 

7 C of water

 

2 tsbp Fruit Fresh

 

(red and blue food coloring, if necessary)

 

½ C Real Lemon Juice Concentrate

 

 

 

Follow directions above.