Selecting, Preparing and Canning Fruit
Blueberry Pie Filling
Quality: Select fresh, ripe, and firm blueberries.
Unsweetened frozen blueberries may be used. If sugar
has been added, rinse it off while fruit is still frozen.
Yield: 1 quart or 7 quarts
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: See Table 1 for suggested quantities. Wash and drain fresh blueberries.
fresh fruit, place 6 cups at a time in 1 gallon boiling
water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a
covered bowl or pot. Combine sugar and Clear Jel®
in a large kettle. Stir. Add water and, if desired, food
coloring. Cook on medium high heat until mixture
thickens and begins to bubble. Add lemon juice and
boil 1 minute, stirring constantly. Fold in drained
berries immediately and fill jars with mixture without
delay, leaving 1 inch headspace. Adjust lids and process immediately according to the
recommendations in Table 2.
|Table 1. Blueberry
||Quantities of Ingredients Needed For|
|Fresh or thawed blueberries
||3/4 cup + 2 tbsp
||1/4 cup + 1 tbsp
|Bottled Lemon Juice
|Blue food coloring (optional)
|Red food coloring (optional)
|Table 2. Recommended
process time for Blueberry Pie Filling in a boiling
||Process Time at Altitudes of||Style of Pack
||Above 6,000 ft
||Pints or Quarts
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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