Canning Blueberry Pie Filling
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In recent years research has shown that Blueberries play an important role in human health. Blueberries are rich in antioxidants, which help protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process.
In blueberries, size is not an indicator of quality or maturity. Look for berries that are blue or dark blue in color. Avoid containers with moldy or shriveled blueberries. Most blueberry varieties will have a silver-white frost on the top. This is called bloom. A lack of bloom can sometimes indicate that the berries have been handled too much or are not fresh.
Blueberries are a popular berry to eat both raw or in cooked and baked dishes. Their sweet taste and small size make them popular with kids.
Blueberries should be washed before use. They can be eaten out of hand as a snack. They can also be added to cereal, salads and yogurt. Blueberries are a tasty addition to waffle and pancake batter. To keep batters from turning blue, stir the blueberries in last. To get prettier pancakes and waffles, add the blueberries right after the batter is poured into the waffle maker or on the griddle.Blueberries also can be cooked to make a syrup as a topping for pancakes, waffles or ice cream.
Blueberries can be sugared and used in pies and cobblers. Blueberries also are commonly added to muffins and coffee cakes.
Blueberries can be frozen on a tray or cookie sheet and then placed in a zippered bag. Blueberries can also be pureed or crushed and mixed with sugar and then frozen in a zippered bag or rigid container.
1 pint blueberries = about 2½ cups
1 dry pint blueberries = about 33.6 cubic inches
1 dry pint blueberries = about 12 oz.
Blueberries are a low fat, sodium-free fruit. They are high in antioxidants, which have been shown to help prevent cancer. Blueberries are also cholesterol-free, a good source of fiber and a good source of vitamin C.
| Nutrition Facts Serving Size 1 cup (140g) |
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| Amount Per Serving | ||||
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| % Daily Value* | ||||
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| Trans Fat 0g | ||||
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| Sugars 11g | ||||
| Protein 1g | ||||
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| *Percent Daily Values are based on a 2,000 calorie diet |
Canning Blueberry Pie Filling
1 Quart Blueberry Pie Filling
5 Cups Blueberries
1/4 Cup Water
3/4 Cup Sugar
3 Tablespoons Clear Jel (you may substitute corn starch)
2 Tablespoons Lemon Juice
5 to 6 Quarts Blueberry Pie Filling
25 Cups Blueberries
1 1/4 Cups Water
3 3/4 Cup Sugar
1 Cup Clear Jel (you may substitute corn starch)
3/4 Cup Lemon Juice
- Calculate total ingredients desired using our conversion chart.
- Combine water, sugar, lemon juice and Clear Gel in a large, heavy pan and slowly bring to a boil, stirring continuously to avoid lumping of Clear Gel.
- Add fruit and bring up to temperature, cooking for about five minutes, stirring continuously.
- Canning using hot pack method with 1” of headspace.
- Processing with a boiling Water Bath for 30 minutes.
- After processing, remove from boiling water and place the jars on a towel, separated by 1” to cool naturally as quickly as possible.
- Label and store in a cool dark place.
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The Ready Store
Thanks for the article.Thanks for sharing the video.I expect further update on the topic in future.The article was very informative.
Thanks
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This is great! It’s blueberry season where I live, so I’m looking forward to trying this out.
One thing – I would not recommend using cornstarch at all with pie filling. I made apple pie filling with cornstarch and over a short period of time the whole jar of fruit formed one clump. If you use Clear Jel, you don’t have this problem. It stays nice and gelled and clear.