Canning blueberry pie filling (Ball recipe)
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.
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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.
Servings: 4 pints
Calories: 472kcal
