If you’re looking to capture the delightful essence of juicy blueberries and preserve the taste of summer, canning blueberry pie filling is the perfect solution. Imagine opening a jar in the middle of winter and being greeted by the sweet aroma of freshly picked blueberries, ready to be transformed into a delectable pie. Canning your own blueberry pie filling not only ensures the use of high-quality, all-natural ingredients but also grants you the convenience of having this delightful treat at your fingertips throughout the year. Whether you’re a seasoned canner or just starting out, this simple and rewarding process will have you savoring the flavors of summer even in the coldest months. Let’s embark on a journey of culinary delight as I show you how to create and preserve this luscious blueberry pie filling in the comfort of our own kitchen.
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Jump to RecipeSelecting the Perfect Blueberries
The first step to creating a delicious blueberry pie filling starts with choosing the right berries. Look for plump, ripe blueberries that are free from bruises or blemishes. Local farmers’ markets or pick-your-own farms are excellent places to find the freshest, most flavorful blueberries for your canning venture. Remember, the quality of your pie filling will largely depend on the quality of the berries you select.
Gathering the Supplies
Before diving into the canning process, gather all the necessary supplies to ensure a smooth and efficient experience. For this recipe you’ll need 4-pint size canning jars with lids and bands, a large pot with a rack for processing the jars, a funnel, and a jar lifter. Additionally, have a ladle, a clean cloth, and a few small bowls ready to help with measuring and filling the jars.
Preparing the Blueberry Pie Filling
Now comes the fun part: preparing the blueberry pie filling itself! This recipe uses the Ball canning blueberry pie filling recipe. The ingredients are simple and all-natural: blueberries, sugar, lemon zest and juice, and clear jel. This combination preserves the natural flavor of the blueberries while creating the perfect consistency for a scrumptious pie.
Combine sugar, clear jel, and water into a stock pot and cook over low heat until the mixture becomes thick and coats the back of a spoon. Clear jel works very quickly, so don’t stray away from your pot! I add the recommended food coloring to give the filling a nice color. Add lemon zest, juice, and blueberries and continue cooking until thick and well combined.
Why use clear jel
Some recipes call for using cornstarch or flour to thicken the sauce. I do not recommend using these as they do not process well and will clump in your finished product. And who wants that! Clear jel is specifically made for use in pie filling, especially canned fillings. Sure jel is not a substitute for clear jel and will not thicken your filling. This is what I use and works perfectly.
Canning Process
With the blueberry pie filling ready, it’s time to start the canning process. The jars should be sterilized to ensure there are no harmful bacteria present. Then, carefully ladle the hot pie filling into the jars using the funnel, leaving a one-inch headspace. Wipe the jar rims clean to ensure a proper seal, place the lids on top, and secure them with bands.
Processing the Jars
Once the jars are filled and sealed, it’s time to process them to create a vacuum seal that will keep the blueberry pie filling fresh for an extended period. Submerge the jars into the boiling water canner and process for 30 minutes. Make sure the water covers the jar completely at least one inch above. Processing allows the heat to kill any remaining bacteria and create a secure seal.
The Reward of canning blueberry pie filling
As you hear the satisfying “pop” of the jar lids sealing, you’ll know your canning efforts have been successful. Allow the jars to cool for 24 hours and check for any unsealed jars. Remove the bands and wipe any residue from the jars. Properly sealed jars can be stored in a cool, dark place, ready to brighten your winter days with a burst of summer sweetness.
Uses for blueberry pie filling
Canning blueberry pie filling is not just for pies! Try your filling with the following suggestions. The list is endless!
- on top of yogurt or ice cream
- a delicious filling in hand pies or mountain pies for you campers out there!
- add to muffin batter for the best muffins ever!
- top pancakes and waffles
- swirl into cheesecake batter
- cobbler
Conclusion
Canning blueberry pie filling is not only a wonderful way to preserve the flavors of summer but also a creative and enjoyable activity that connects us with traditional food preservation methods. With a pantry stocked full of your homemade blueberry pie filling, you’ll be ready to whip up delicious pies, tarts, and desserts whenever the mood strikes. So, why not embark on this delightful canning adventure and treat yourself to the taste of summer’s bounty throughout the year? Happy canning!
Love canning? Check out my other preserved delights!
Canning blueberry pie filling (Ball recipe)
Equipment
- 1 Water bath canner/rack
- 4 Pint canning jars-clean/sterilized
- 4 Canning lids/rings
- 1 Ladle
- 1 Funnel
- 1 Jar lifter
- measuring cups/spoons
Ingredients
- 7 cups blueberries
- 1 2/3 cups sugar
- 2/3 cup clear jel
- 12 drops blue food coloring (optional)
- 4 drops red food coloring (optional)
- 1 tsp grated lemon zest (optional)
- 2 tbsp lemon juice
Instructions
- Prepare canner, jars, and lids.
- Fill a large stainless steel saucepan halfway with water and bring to a full rolling boil over high heat. Add blueberries and blanch for 1 minute. Drain well and return to pot. Cover to keep warm.
- In a large stainless steel saucepan, combine sugar and ClearJel. Whisk in 2 cups of water. Add blue and red food coloring, if using. Bring to a boil over medium-high heat, stirring constantly, until mixture thickens and begins to bubble. Stir in lemon zest, if using, and lemon juice and cook for 1 minute, stirring constantly. Remove from heat. Fold in heated blueberries.
- Ladle hot pie filling into hot jars, leaving slightly more than 1-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 30 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Blueberries are one of my favorite summer treats. I have great memories of my mom getting flats of pints, it was my job to remove any stems and pick out the bad ones. Then they were canned or frozen for cobblers & pies.