Canning Blueberry Pie Filling Recipe 45 Food

CANNING BLUEBERRY PIE FILLING

Steps:

• Prepare and sterilize the mason jars/lids/bands. Wash the jars and lids in hot soapy water. Place the jars in a stockpot and cover them with water. Over medium-high heat, bring to a boil and sterilize for at least 10 minutes. Place the lids and bands in a separate saucepot. Boil for at least 5 minutes just to soften the rubber on lids (it depends on brand), then to a low simmer to keep it hot until ready to use. This will give an airtight seal.
• Rinse the blueberries. For the fresh blueberries: Remove the stems, rinse and drain. For the frozen blueberries: Rinse in cold water and let it drain for 15 minutes.
• Cook the blueberries. Transfer the fresh blueberries or partially frozen strawberries to the saucepot. Add concentrate lemon juice, sugar, modified starch, cinnamon, and nutmeg. Mix until all ingredients are blended. On medium-high heat, stirring constantly until the sauce is clear and thickened. Turn off the heat, then add the pure vanilla extract.
• Canning the blueberries. Ladle the hot blueberry filling/sauce in hot jars. Leave ½ inch headspace. Debubble and wipe the jar rims with a clean damp paper towel. With the lid lifter, place the lids on the jars and screw the bands. Do not overtighten the bands, just until resistance is met, then increase to fingertip tight.
• Water bath canning of the blueberries. Place the jars of blueberry filling/sauce in the stockpot. The jars must be covered with water at least 1 to 2 inches. Place the lid on the stockpot to speed up the boiling process. Boil and process for 10 minutes. Check your altitude and increase the time as needed. Turn off the heat and leave the jars in the canner for 5 minutes.
• Cooling the canned blueberries. Use the jar lifter and remove it from the canner. Place on a kitchen towel spacing them at least an inch apart. It is recommended that the canned blueberry jars must cool down for at least 12 to 24 hours undisturbed after processing.
• Check the seal of canned blueberries after it cooled down. During the cooling process, the lids will make a little noise and will bend inward the jars. Finally, tighten the bands completely. If the lid didn't bend inward, the jar is not completely sealed. Consume and refrigerate instead.
• Label the jars of canned blueberries. Indicate the contents and date of canning the blueberries.
• Storing the canned blueberries. Store in a cool dark place. Refrigerate after opening.

PERFECT BLUEBERRY PIE FILLING

Steps:

• Combine 1 cup berries with 3/4 cup sugar in pan.
• Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
• Combine cornstarch and water in bowl.
• Add to pan with blueberries.
• Cook over medium heat until mixture comes to full boil and is clear and thick.
• Pour hot mixture into large bowl.Cool until warm.
• Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
• Let cool before adding to pie crust.
• Add top crust and brush with egg wash, sprinkle with sugar.
• Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
• This technique works for any delicate fruit such as raspberries or strawberries.

CANNED BLUEBERRY PIE FILLING

Steps:

• Clean the blueberries carefully and drain.
• Combine the lemon juice, lemon rind, nutmeg, mace, sugar, and water; cook until the mixture begins to boil.
• Fold in the blueberries and cook 1 minute more.
• Ladle mixture into hot jars. Release the air bubbles by running a knife along the side.
• Clean the rims of the jars, seal, and process in a water bath for 30 minutes.

BLUEBERRY LAVENDER PIE FILLING FOR CANNING

Steps:

• Please read up on proper canning practices before you begin this recipe. This is intended to be used with a water bath canner. Sterilize your jars, rings and lids while you prepare the filling.
• Stem, wash and sort your berries well. Measure and set aside.
• Measure the water, sugar, Clear Jel, lemon juice and lavender into a heavy pot and heat on medium high.
• Stir or whisk vigorously to prevent lumps. Continuously stir so the mixture doesn't scorch onto the bottom. The mixture will start to thicken quickly. Boil for a minute.
• Add the berries and stir to coat, cooking until the mixture returns to a boil. Boil for 5 minutes.
• Carefully ladle the hot filling into your hot sterilized quart jars. Wipe the rims and place rubber sealed lids and rings onto your jars. Process in the water bath canner for 30 minutes.
• Remove the jars from the canner and allow to cool slowly. Once they have cooled, the lids should seal and will not pop up. Remove the rings, wipe the jars, label and date and store in a cool, dark place for up to one year. Share with the people you love.