Canning Blueberry Pie Filling: A Delicious Preserve

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When I hear “blueberry pie filling,” I think of my grandmother’s warm kitchen and all the wonderful memories it brings. In the midst of the clinking jars and the sweet smell of cooking berries, I discovered how to can. More than keeping the harvest, it was about capturing summer for the winter.

Today, I’m happy to talk about my love for canning blueberry pie filling, a tasty preserve that has become a regular part of my pantry.

Opening a jar of homemade blueberry pie filling feels truly special. The bright color, the delicious flavor, and the feeling of having preserved the best of blueberry season in a jar—it’s like a joyful moment from nature.

I have dedicated many hours to perfecting my recipe, making sure that every spoonful is a wonderful mix of sweet, tart, and delicious. I’m here to share, with a touch of humor and some helpful tips, how you can make this enjoyable mix. Get your canning jars ready, and let’s explore the delightful world of blueberries!

Important information you should be aware of.

1. I found that choosing the right type of blueberry is important for canning pie filling. Highbush blueberries usually keep their shape and provide a satisfying mix of sweetness and tang, which makes them a favored option. It’s important to avoid overripe berries because they can get too mushy when canned, which can change the texture of the pie filling.

2. I found out that the thickening agent in blueberry pie filling is key to getting the right texture. People frequently suggest cornstarch because it holds up well during canning. It’s important to use it carefully. Using too much can make it gluey, while using too little can cause the filling to be runny.

3. The acidity level in the pie filling is important for safety when canning and also improves the overall flavor. I use lemon juice to keep the filling safe for canning and to enhance the flavor of the blueberries. I choose bottled lemon juice due to its consistent acidity.

4. I’ve found that properly sterilizing jars and lids is an essential step. Wash them in hot, soapy water, boil them for at least 10 minutes, and keep them warm until you fill them. This process prevents the growth of bacteria, ensuring the safety of the canned blueberry pie filling for consumption and long-term storage.

5. Some people believe that canning takes a long time, but I’ve found that having a clear plan makes it easier and faster. I get my blueberries and lemon juice ready ahead of time, mix my thickening agent on its own, and set up my canning station. This setup makes it easier for me to fill jars, ensuring that I keep the filling hot when it goes into hot jars. This is important for sealing and preservation.

Choosing the best blueberries for canning

When I start canning blueberry pie filling, I always make sure to choose the juiciest and tastiest berries. The berries need to be ripe, but not too much. Overripe blueberries can cause the filling to become too watery.

Rinse them gently and thoroughly to get rid of any debris and dust. Canning requires careful attention, and I always make sure to use high-quality fruit from the beginning.

Getting the canning jars and equipment ready

I always ensure my canning jars are clean and warm before I start filling them. Boil the jars and lids in a large canner for about 10 minutes.

It’s an important step to avoid contamination and make sure my blueberry pie filling stays fresh. I prepare my canning tools, ensuring everything is clean and easy to access.

Making the Ideal Pie Filling Blend

From what I’ve learned, the key to delicious blueberry pie filling is finding the right mix of sweetness and tartness, so I make sure to measure my ingredients carefully.

Mix fresh blueberries, sugar, a little lemon juice, and a touch of cinnamon. I like to use clear jel instead of cornstarch for thickening because it holds up better during canning.

Making the Blueberry Mixture

I heat my blueberry mixture in a large pot until it starts to boil gently, stirring all the time. This stops sticking and makes sure the filling cooks evenly. When the mixture begins to thicken and bubble, I know my pie filling is almost ready.

Always stay close to the pot during this stage because paying attention gives the best results.

The jars are filled with blueberry pie filling.

When it’s time to fill the jars, I carefully ladle in my blueberry pie filling, leaving a half-inch space at the top. This enables growth during the sealing process. I get rid of any air bubbles by using a non-metallic spatula to run around the inside of the jars. It’s important to have a proper seal to keep the filling fresh, so I clean the rims before putting on the lids.

Using a water bath canner to process jars

I process my jars in a boiling water bath canner according to the USDA guidelines, making adjustments for altitude. Ensure that at least an inch of water covers the jars during processing. Canning is a precise process, and I follow these guidelines closely to prevent spoilage.

How to Store and Enjoy Blueberry Pie Filling

After processing, I carefully take out the jars and place them on a towel to cool, listening for the pleasing “ping” sound of the lids sealing. After that, I keep them in a cool, dark spot, waiting for the time when I can enjoy my homemade pie filling. I enjoy being able to recall summer memories, even during the cold winter months.

Keeping Food Safety Best Practices

• I always remind myself how important it is to follow food safety practices.
• Ensure the cleanliness of my workspace and the proper sealing and storage of the jars.
• I pay attention to every detail.
• Always share my jars with friends and family, and I include clear instructions on how to check if the seal is good.

Tips for Successfully Canning Blueberry Pie Filling

1. Always use ripe and firm blueberries to ensure a quality filling.

2. Sterilize and preheat your canning jars and lids to prepare them for the filling.

3. Measure ingredients precisely and use clear jel for a consistent texture after canning.

4. Maintain a rolling boil, and stir the filling continuously to prevent burning.

5. Fill jars to the correct headspace and remove air bubbles before sealing.

6. Process the jars in a water bath canner according to the USDA’s recommended time.

7. After processing, let jars cool undisturbed for 12 to 24 hours to ensure a proper seal.

8. Label your jars with the date of canning and store them in a cool, dark place.

Final Thoughts

I really enjoy the tradition of canning, and making a tasty preserve from fresh blueberries brings me a lot of satisfaction. Opening a jar of homemade blueberry pie filling brings a burst of flavor that reminds me of the warmth of summer, even when it’s out of season.

Feel free to customize your fillings with your favorite spices or sweeteners as you enjoy the art of canning.

Remember that canning is a wonderful way to enjoy blueberries all year long, but it’s important to prioritize safety by following the recommended guidelines.

Sharing what you make can bring happiness and give a glimpse of your home that’s as delightful and satisfying as the pie you will serve.

Homemade Canned Blueberry Pie Filling

This homemade blueberry pie filling preserves the best of summer's blueberries in a jar, creating a sweet, tangy, and rich filling that’s perfect for pies, tarts, or other desserts. Easy to make and delicious all year round.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert, Preserve

Cuisine American, Homestead-style

Servings 6 pint-sized jars

Calories 220 kcal

Ingredients

  

• 10 cups fresh blueberries or thawed, drained frozen blueberries
• 1 1/4 cups granulated sugar
• 1/2 cup clear Jel or cornstarch as an alternative
• 3/4 cup bottled lemon juice
• 1 cup water
• 1/2 tsp ground cinnamon optional
• Sterilized canning jars and lids

Instructions

 

Prep the Berries:

• Wash and drain blueberries. Ensure they are ripe but not overly soft. If using frozen, make sure they are fully thawed and drained.

Sterilize Jars:

• Clean jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to fill.

Make the Filling Base:

• In a large pot, mix sugar, clear Jel, and cinnamon (if using). Add water and stir continuously over medium heat until the mixture thickens and begins to bubble.

Cook the Blueberries:

• Add the blueberries to the pot and gently stir. Bring the mixture to a gentle boil and cook until the blueberries are evenly heated and the filling is thick.

Add Lemon Juice:

• Stir in the lemon juice to balance the flavor and ensure proper acidity for safe canning.

Fill the Jars:

• Ladle the hot filling into the sterilized jars, leaving 1/2-inch headspace at the top. Run a non-metallic spatula around the inside to remove air bubbles. Wipe the rims clean and seal the jars with lids.

Process the Jars:

• Process the jars in a boiling water bath for 30 minutes (adjust for altitude as needed). Ensure at least an inch of water covers the jars.

Cool and Store:

• Remove jars and let them cool undisturbed for 12-24 hours. Check that lids have sealed (they should make a "ping" sound). Store in a cool, dark place for up to 18-24 months.

Notes

• Clear Jel: Clear Jel is recommended for better stability during canning and reheating. If using cornstarch, be cautious not to over-thicken the mixture.
• Storage: Ensure proper jar sealing. Unsealed jars should be refrigerated and used within a week.
• Customization: You can adjust spices such as cinnamon or add nutmeg for additional warmth.

Keyword blueberry pie, blueberry preserve, Canned blueberry pie filling, fruit preserves, homemade blueberry pie, pie filling canning, preserving blueberries

Frequently Asked Questions

How long does home-canned blueberry pie filling last?

When kept in a cool, dark place, home-canned blueberry pie filling usually lasts for about 18 to 24 months. Always look for signs that food may have gone bad before using it.

Is sugar necessary when canning blueberry pie filling?

Sugar helps with color and texture, but you can choose options with little or no sugar. Natural sweeteners or pectin sources keep the flavor and make sure the filling lasts on the shelf.

Can I use frozen blueberries for my pie filling?

Definitely! You can use frozen blueberries for preservation. Ensure they have completely thawed and drained to prevent excess liquid from altering the texture of the filling.

Do I need to add lemon juice when canning blueberries?

Lemon juice is important for acidity, which is necessary for safe preservation. It also brings out the blueberries’ natural tangy flavor.

Do I need to sterilize the jars before canning blueberry pie filling?

It is a good idea to sterilize jars to lower the chance of contamination. This step is very important when processing takes less than 10 minutes.

What is the best method to thicken a blueberry pie filling for canning?

The best canning thickener is clear Jel, which does not cloud the mixture. It keeps a steady texture during canning and reheating, resulting in an ideal pie filling.

What can I do to prevent the color of the filling from fading over time?

Use fresh lemon juice and the right canning methods. These methods keep the blueberry filling looking bright and colorful.

Can I change the spices in the blueberry pie filling recipe?

Of course! You’re welcome to adjust spices such as cinnamon or nutmeg. Make small adjustments to keep the filling balanced and ensure it stays safe for preservation.

Which method is better for canning blueberry pie filling: water bath canning or pressure canning?

Water bath canning is the best way to preserve fruit pie fillings because they are high in acid. It is safe and works well, keeping the quality of the filling intact.

What should I do if I notice bubbles in the canned pie filling?

Before sealing, gently stir to remove any air bubbles after filling. If you see bubbles after processing, check the seals and look for any signs of spoilage before using it.