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This is an excellent way to can blueberries for a quick and easy pie. It’s virtually identical to the costly canned pie filling found in the grocery store.
Ingredients
- 7 quarts fresh blueberries
- 4 ½ cups white sugar
- 3 tablespoons lemon juice
- 1 tablespoon salt
- 10 cups water, divided
- 1 cup cornstarch
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 42 | |
| Calories 161 | |
| % Daily Value * | |
| Total Fat0g | 1% |
| Sodium169mg | 7% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber3g | 10% |
| Total Sugars33g | |
| Protein1g | |
| Vitamin C12mg | 59% |
| Calcium9mg | 1% |
| Iron0mg | 2% |
| Potassium91mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This recipe is a winner with me I pick wild blueberries and cranberries and others that are around. And have used this recipe on both it’s nice to go to the pantry and pull out the jar. This will be used over and over in my house. thanks Patricia for sharing:)
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This might say “Pie Filling” but let me tell you it is great on toast or English muffins too. I wish I had a ready supply of blueberries. I would be making this all the time! Thanks for an easy and delicious recipe.
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It tasted watered down, if I make again I will cut way back on the water. It thickened up when I cooked it, but after I canned it was as thin as water. Make only as much as you will use right away and it might not be so bad.
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Horrendously salty. Consistancy is good, colour good, blueberry flavour is good but then it’s ruined by all that salt. Going to try it with about 1/4 of what’s called for and see how that goes. Sure happy I made a small test batch and didn’t ruin *all* my berries.
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The salt is unnecessary and just didn’t taste right. The corn starch globbed up and gave me mouthfuls of goopy starch. I was glad I made only a half batch, and didn’t bother processing it.
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To much water ! Pie wouldn’t set up 🙁
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Well this looked fine until I made it. Too much water first. Took hours to cook down. Too much salt. Salty taste Not enough corn starch. I redid it using 5.5 cups water (4 with the berries and 1.5 with the corn starch) no salt. And 1.5 cups corn starch. It came out excellent. 30
Min in a water canner. -
I used this recipe as somewhat a base for Blueberry Pie in a Jar. I packed 17 qts BLUEBERRIES (raw packed), 10 c apple juice & 10 c tropical fruit juice, 2 c sugar, 6 T lemon juice, 1 T cinnamon, 1/2 t nutmeg, 2 c cornstarch. I packed the blueberries into jars, made the thickened syrup & poured over. Processed in water bath for 20 min. Absolutely fabulous!
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I only added 1 tsp. Salt. It turned out perfect. Berries we’re still a bit firm and filling thickened nicely. I’ll make it again!!
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I made this recipe to the exact directions. It turned out too watery for pie filling. It will be great to use as a blueberry syrup for pancakes, French toast or over ice cream. I would suggest less water. Taste great! Just too watery.
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The pie filling is tasty, but I warn everyone who makes it in pint jars to leave a whole inch of headspace because this expanded in the canner and leaked everywhere.
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For my use, the recipe was spot on. I had to half due to lack of blueberries on hand. While I agree with several others, I think it’s a bit much water. However, since my needs were for blueberry cobbler, it’s perfect!
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