The Ultimate Guide to Canning Blueberry Pie Filling
Looking for a delicious and convenient way to enjoy fresh blueberries all year round? Look no further than canning your own blueberry pie filling! This simple recipe allows you to capture the sweet and tangy flavor of blueberries at their peak, ready to be used in pies, cobblers, muffins, and more.
Ingredients You'll Need:
- Blueberries: Fresh blueberries are key to a delicious pie filling. Choose ripe, plump blueberries for the best flavor and texture.
- Sugar: Granulated sugar is the most common sweetener used in pie filling. Adjust the amount to your desired sweetness level.
- Lemon Juice: A touch of lemon juice adds a bright tang and helps preserve the vibrant color of the blueberries.
- Cornstarch: Cornstarch thickens the filling, creating a luscious consistency.
Equipment:
- Canning Jars: Use pint-sized canning jars with lids and rings.
- Canning Pot: A large pot with a rack to hold the jars.
- Jar Lifter: A tool to safely lift hot jars from the boiling water.
- Funnel: Makes filling the jars easier and neater.
- Measuring Cups and Spoons: To accurately measure ingredients.
- Ladle: For transferring the hot filling into jars.
- Dish Towels: To protect your work surface and handle hot jars.
Instructions:
1. Prepare the Jars:
- Wash the jars, lids, and rings in hot, soapy water.
- Sterilize the jars by boiling them in water for 10 minutes.
- While the jars are sterilizing, wash the lids and rings in hot, soapy water.
- Place the jars upside down on a clean kitchen towel to drain.
2. Prepare the Filling:
- In a large pot, combine the blueberries, sugar, lemon juice, and cornstarch.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
3. Fill the Jars:
- Using a funnel and ladle, carefully fill the sterilized jars with the hot pie filling, leaving 1/2 inch headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Place the lids on the jars and screw on the rings finger-tight.
4. Process the Jars:
- Place the jars in the canning pot with the rack.
- Add enough water to cover the jars by at least 1 inch.
- Bring the water to a full boil.
- Process the jars for 10 minutes in a boiling water bath.
5. Cool and Store:
- Carefully remove the jars from the boiling water and place them on a clean towel.
- Let the jars cool completely. You should hear a popping sound as the lids seal, indicating a proper seal.
- Once cooled, check the lids to ensure they are properly sealed.
- Store the sealed jars in a cool, dark place for up to 1 year.
Tips for Success:
- Use fresh blueberries: Fresh blueberries are essential for a delicious pie filling. Avoid using frozen blueberries, as they may release too much moisture during canning.
- Adjust the sweetness: The amount of sugar in the recipe is a guideline. Feel free to adjust it to your taste preference.
- Don't overfill the jars: Leaving 1/2 inch headspace is crucial for proper sealing and prevents the jars from bursting.
- Follow the processing time carefully: Proper processing time is vital for ensuring the safety of your canned food.
- Always check for a proper seal: Make sure the lids are sealed before storing the jars.
With a little effort and these helpful tips, you can enjoy the taste of summer blueberries year-round with your own homemade blueberry pie filling. Happy canning!
