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Homemade Blueberry Pie Filling
Making homemade blueberry pie filling is really quite easy. Trust me, if I can tackle the job of canning pie filling, so can you! (no pun intended) Now that I can can my own pie filling, its become one of my favorite things too can. Let’s face it, the taste is incomparable to store bought. Once you start making your own pie filling and tasting the difference, you’ll be well on your way to canning just about any fresh fruit you can get your hands on.
A Few Lessons Learned
I have been canning for about 4 years now and I have learned two important lessons about canning…Number One: Have everything you need lined up and ready to go..the canning process goes remarkably fast..and it goes so much more smoothly when everything is ready before you start. Number Two: You don’t need to make 10 quarts of the same fruit pie filling or 12 pints of the same type of jam/jelly or marmalade. I find that making 2, 3 or 4 quarts of one type of fruit pie filling or 3 to 6 pint jars of jam/jelly or marmalade is enough to meet my family’s needs.
Make What You Need
Frankly, we just don’t need 10 quarts of Apple, Cherry or Blueberry Pie Filling. Four quarts of the same type of pie filling works the best for us. This way we can keep two quarts in our pantry and give away two quarts if we want too. (homemade fruit pie filling makes a great gift) We also like to have a variety of fruit pie filling in our pantry at all times. This allows you to whip up something sweet anytime..such as: coffee cake, cobbler, tart or pie. Recipe featured in the photo: Blueberry Almond Dump Cake.
This easy and delicious recipe can be double to make as many jars of pie filling needed.
- 4 cups fresh blueberries
- 3/4 cup sugar
- 1/4 cup plus 1 tablespoon clear jel
- 1 cup blueberry juice or water
- 3 1/2 teaspoons lemon juice
Select blueberries. Fresh is best, hand picked even better.
Wash jars and lids. The dishwasher is great for this or wash jars in hot, soapy water. Rinse well. Keep jars in hot water until ready to use or keep jars in the dishwasher on "heated dry" cycle.
Wash and sort blueberries. Remove any bits of stems, leaves and soft or mushy berries.
Blanch blueberries. Place berries, (up to 8 cups at a time) in a large pot with at least 1 gallon of boiling water. Boil each batch for 1 minute after water returns to a boil. Drain and keep hot fruit in a covered bowl.
Mix 1/4 cup plus 1 tablespoon clear jel with 3/4 cup sugar in a large pot. Stir in 1 cup blueberry juice or water. Heat until mixture thickens and begins to bubble. Add 3 1/2 teaspoons lemon juice, stirring constantly.
Fold the warm blueberries into hot liquid. Stir gently
Fill jars with blueberry mixture. Remove air bubbles. Fill jars to within 1 inch from tops. Wipe any spilled filling off the rims. Seat lid and tighten the ring.
Process filled jars in hot water bath. Put the filled jars in the canner. Keep the jars covered with at least 1 inch of boiling water. Process for 30 to 35 minutes.
Remove and cool jars. Lift jars out of water. Let cool without touching or bumping each other for 24 hours. Make sure jars are sealed. Listen for the ping sound while jars are cooling.
*To make 2 quarts, double the ingredients and so on.