Canning Blueberry Pie Filling
User Reviews
4.0
6 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
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Total Time
55 mins
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Servings
64 tablespoons
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Calories
14 kcal
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Course
Dessert, Condiments
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Cuisine
American
Canning Blueberry Pie Filling
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This easy recipe for canning blueberry pie filling only has 6 ingredients. It is incredibly easy. Make the sauce and refrigerate or water bath can it for longer storage.
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Ingredients
- 3½ cups fresh blueberries just over a quart or one pound frozen
- 5 tablespoons Clear Jel modified cornstarch
- ¾ cup sugar plus 2 Tbsp
- 1 cup water
- 3½ teaspoons bottled lemon juice
- 1 teaspoon cinnamon
- ¼ tespoon nutmeg
Instructions
To use frozen blueberries
- Rinse berries under cold water in a large colander. Allow them at least 15 minutes to drain.
- Then proceed as instructions below for fresh berries.
How to make the filling with fresh berries
- Rinse berries well.
- Remove hulls.
- Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.
- Add juice or water, lemon juice, spices, if using, and Clear-jel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.
How to can the filling
- Ladle hot filling into the hot jars, leaving 1/4″ headspace.
- Wipe rims clean with damp paper towel.
- Center lids on jars.
- Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
Equipments used:
Notes
- This batch makes 1 quart (liter) of pie filling which is enough for one 9" (25cm) pie.
- Only use bottled lemon juice. The acidity is tested and the acidity of fresh lemon juice varies.
- Blanch blueberries briefly or they will overcook.
- Wait for water in canning pot to return to a boil before starting the 30 minute timer.
- Always allow jars to rest in the canning pot water for 5-10 minutes before removing them to reduce the risk of siphoning. (liquid seeping out of the top)
- Adjustment for altitudes
- below 1000 ft above sea level 30 minutes
- 1000-3000 ft above sea level 35 minutes
- 3000-6000 ft above sea level 40 minutes
- above 6000 ft above sea level 45 minutes
- obviously, pies
- ice cream topping
- pour over yogurt or cottage cheese
- blueberry bars
- blueberry crisp
- parfaits
Nutrition Information
Show Details
Serving
1tablespooon
Calories
14kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1mg
(0%)
Potassium
12mg
(0%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1IU
(0%)
Vitamin C
5mg
(6%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 64tablespoons
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Serving | 1tablespooon | |
| Calories | 14kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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