Michigan State University Extension
Preserving Food Safely - 01600843
08/03/99

Canning Blueberry Pie Filling


GUIDE 2:19
BLUEBERRY PIE FILLING 
                                  

                    Quantities of Ingredients Needed For     

                             1 Quart            7 Quarts     

Fresh or thawed blueberries  3-1/2 cups         6 quarts     

Granulated sugar             3/4 cup + 2 tbsp   6 cups       

Clear Jel                    1/4 cup + 1 tbsp   2-1/4 cup    

Cold water                   1 cup              7 cups       

Bottled lemon juice          3-1/2 tsp          1/2 cup      

Blue food coloring(optional) 3 drops            20 drops     

Red food coloring (optional) 1 drop              7 drops

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

PROCEDURE: Wash and drain fresh blueberries. For 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.

Recommended process time for BLUEBERRY PIE FILLING
in a boiling-water canner 
                             

                      Process Time at Altitudes of           

Style Jar   0-         1,001-      3,000-     Above of       

Pack  Size  1,000 ft   3,000 ft    6,000 ft   6000 ft        

Hot   Pints  30 min     35          40         45            

   or Quarts


Go To Top of File        Michigan State University Extension Home Page        Main Page for this Data Base        Food, Nutrition and Health AOE
This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 05/29/03. Data base 01 was last revised on 08/03/99. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.