How Can I Can Blueberries for Pie Filling?


Canning your own blueberry pie filling is a great way to use extra blueberries from your garden. Homemade blueberry pie filling will taste fresher than the store-bought variety. When canning fresh blueberries for pie filling, use 1/2-pint or 1-pint jars. You must use a thickening agent called Clear Jel and not cornstarch. Although Clear Jel is a form of cornstarch, it's processed to withstand fruit acids for longer periods of time, making it perfect for pie fillings.

Things You'll Need

  • Large pot
  • Canning jars
  • Tongs
  • Blueberries
  • Sugar
  • Clear Jel
  • Water
  • Lemon juice
  • Sanitize the canning jars and lids. If you have a dishwasher with a sanitize cycle, run the jars and lids through it. If you don't, add the canning jars and lids to a large pot of boiling water. Let them boil for eight to 10 minutes and remove them with tongs. Let the jars and lids air dry on a clean surface.

  • Wash the blueberries. Blanch the blueberries in boiling water for one minute. Drain them and cover them with a towel to retain the heat.

  • Heat Clear Jel, sugar and water in large pot. Cook the mixture until it begins to bubble, then add the lemon juice. Fold the warm blueberries into this mixture.

  • Fill the canning jars. Leaving about 1/2 inch at the top, fill the jars with pie filling. Place the seal and the ring lid on the jars and tighten. Add the jars to a large pot of boiling water. Make sure that the jars and lids are totally submersed in the water and let them boil for approximately 30 minutes.

  • Remove the jars after processing/boiling. Using tongs, remove the jars and place them on a cloth towel or cutting board and let them cool to room temperature.

Tips & Warnings

  • For 1 quart of blueberry pie filling, you'll need 4 cups of blueberries, 3/4 cup of sugar, 1/4 cup plus 1 tbsp. of Clear Jel, 1 cup of water and 3 to 4 tsp. of lemon juice.

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  • Photo Credit blueberry image by Lucy Cherniak from
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