Canning Blueberry Pie Filling Recipe 45 Recipes

BLUEBERRY PIE FILLING

Steps:

• In a saucepan, add 3 1/2 cups fresh blueberries, 1/2 cup granulated sugar, 1 teaspoon cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir just to combine.
• Cook the blueberries over medium-low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down. Store in airtight glass jars.

HOW TO CAN BLUEBERRY PIE FILLING

Steps:

• Prepare canner, jars and lids.
• Fill a large stainless steel pot halfway with water and boil over high heat. Add blueberries and cook for one minute.
• Drain blueberries, allowing blueberry water to drain into a bowl. Cover blueberries to keep them warm. Reserve 4 cups of the blueberry liquid. *Note: If you accidentally forget to reserve the blueberry liquid, just measure out 4 cups of regular water.
• In a large stainless steel pot, mix sugar and Clear-Jel. Whisk in 4 cups of reserved blueberry liquid and bring mixture to a boil over medium-high heat.
• Stirring constantly, reduce heat and boil lightly until mixture begins to bubble and thicken (it will get quite thick and you will feel resistance so you'll know when it's thick enough).
• Stir in lemon juice and nutmeg and cook for one minute, stirring constantly.
• Remove from heat and gently mix in the warm blueberries.
• Remove hot jars from canner one at a time and ladle hot pie filling into each one, leaving just a bit more than one inch of headspace. Remove any air bubbles with a knife and adjust headspace if needed.
• Wipe rim, place lid on jar and screw band down until fingertip tight.
• Place jars in canner and make sure they're completely submerged in water before placing the canner lid on. Bring water to a boil and process jars for 30 minutes. Once processing time is up, turn off the heat, remove the canner lid and allow jars to rest in the canner for another 5 minutes.
• Remove jars and let cool completely before storing in a cool dark place.

BLUEBERRY PIE IN A JAR

Steps:

• Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
• Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

CANNED BLUEBERRY PIE FILLING

Steps:

• Clean the blueberries carefully and drain.
• Combine the lemon juice, lemon rind, nutmeg, mace, sugar, and water; cook until the mixture begins to boil.
• Fold in the blueberries and cook 1 minute more.
• Ladle mixture into hot jars. Release the air bubbles by running a knife along the side.
• Clean the rims of the jars, seal, and process in a water bath for 30 minutes.

BLUEBERRY PIE FILLING

Steps:

• Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add 2 one-quart canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
• In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth. Bring to a boil and add berries; the mixture will look gloppy. Smash some of the berries with a potato masher or the back of a spoon. Return mixture to a boil for 1 minute. Add extract and liqueur, if using, and stir well.
• Remove warm jars from pot and bring water back to a boil. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 30 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
• Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.