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
- Clear Jel
- 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.
- Photo Credit blueberry image by Lucy Cherniak from Fotolia.com
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