I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, August 28, 2014

Canning Blueberry Pie Filling

Blueberry pie is my second favorite pie.   I like to go out picking when they are fresh.  Canning fresh blueberries will help you make wonderful pies all year long.   If you notice these aren't as dark of purple as most blueberry pie filling.  That is because I didn't put any food coloring in my blueberries.   If you prefer the darker color just add some blue food coloring & a few drops of red food coloring.

(makes 8 quarts)

*30 cups blueberries (about 10 quarts)
*6 cups granulated sugar
*8 cups cold water
*1/2 cup freshly squeezed lemon juice
*2 cups clear jel
*1 tablespoon salt
*1 tablespoon cinnamon
*2 teaspoon nutmeg

~Sterilized 1 quart canning jars, lids & rings.
~Rinse blueberries to remove any dirt.
~In a large pot, whisk sugar and Clear Jel (I buy my clear jel off the internet).
~Stir in water.
~Bring to a boil over medium-low heat, stirring constantly, until mixture begins to thicken (it will turn clear).
~Stir in lemon juice, salt, cinnamon & nutmeg.
~Gently fold in blueberries.
~Simmer for another minute.
~Remove from heat.
~Fill pie filling into jars, leaving a 1-inch head space.
~Wipe any residue from the tops of the jars (will not seal if tops are not clean).
~Put on lids & rings (tighten by hand).
~Process in a hot water bath canner for 15 minutes.
~Remove from bath and allow to sit until cool.
~Listen for the pings, they are your friend and tell you that they sealed.
~Once cooled, press on top of lid.  If there is no bubble, then it sealed.  If it didn't seal, make a pie or store in the refrigerator for up to 2 weeks.
~Store in a cool, dry place.

How to bake pie:
~Preheat oven to 425 degrees.
~Line pie dish with one pie crust.
~Pour blueberry pie filling into crust.
~Top pie with another pie crust.
~Crimp & flute edges.
~Make slits in pie crust.
~Bake on a lower shelf for 30 minutes.
~Reduce temperature to 350 degrees and bake for another 20 minutes.
~Remove from oven and cool completely before cutting. 

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