blueberry pie filling recipe

Blueberry Pie Filling

Blueberry Pie Filling

I recently came across a wonderful price on blueberries. Being the thrifty person that I am, I stocked up. I put some in the freezer and placed some in vodka for liqueur. I made cupcakes and syrup, muffins and pancakes. I have been eating plenty of them, too. I decided to use some of them to make pie filling.

There is something very satisfying in making your own pie filling. It is so much better than anything you would find in a can. It is a convenient ingredient to have on hand, too. A good quality pie filling can be turned into any number of desserts in no time- even pie!!

You do need to have Clear Gel to can pie filling. It is modified cornstarch. You can’t use regular cornstarch and you can’t use other thickeners. You could just can the berries, then thicken them later, but the Clear Gel makes it so much more convenient to use. I just order mine online, but it is available in some stores- primarily in Amish communities.

I opted to can my filling in pints. I find that size more convenient for me. Let the jars stay in the canner 5 or 10 minutes after they finish processing. It will reduce siphoning. Some foods, hot in the jars- will leak out of removed from the heat too quickly. Pie fillings are known for issues with siphoning.

Blueberry Pie Filling

6 qts. Blueberries

6 c. sugar

2 1/4 c. Clear Gel (modified cornstarch, not regular cornstarch)

7 c. water

1/2 c. lemon juice

Wash and drain berries. In large sauce pot combine sugar and Clear Gel. Stir in water and cook on high heat until mixtures bubbles and thickens. It is going to be really thick- don’t panic, just keep stirring so it won’t stick. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and ladle in hot, clean canning jars immediately. Leave 1/2 -inch headspace and remove any air bubbles with a knife. Wipe rims clean and put on lids. Place jars in boiling water bath and process for 30 minutes. Start timing when water returns to the boil. Turn off heat and let jars sit in the water bath 5-10 minutes before removing to counter to cool.  Cool jars on counter on rack or towel, free from drafts. Check seals next day.  Remove rings and wipe down jars with a soft, damp cloth before storing. Makes 14 pints or 7 quarts.

Source NCHFP

Homemade Blueberry Ice Cream

Blueberry Ice Cream

This might be the easiest ice cream you’ll ever make. It tastes pretty good, too. I almost named it Quarantine Blueberry Ice Cream. The ice cream came about because of the quarantine. I had purchased whipping cream to use in a dessert for a dinner party. Except the dinner party never happened. The whipping cream sat in my fridge, minding its own business, until I decided to give that expiration date a look. Time was up. I didn’t want it to go to waste. I could freeze it for later, or use it right away. I decided to make ice cream.

I had recently posted a recipe for a super easy ice cream, where you just combine whipped whipping cream and chocolate syrup, and freeze it. Its actually pretty good. I didn’t have chocolate syrup handy, but I did have a jar of blueberry pie filling. I used homemade, but a can from the store would be fine. It worked! The ice cream came out very nice and creamy.

I can’t say that it is as creamy as ice cream I make in the ice cream maker. But for as easy as it was to make, I have no complaints. Here is what I did.

Easy Blueberry Ice Cream

1 pint whipping cream

1 jar or can of blueberry pie filling ( other flavors should work)

powdered sugar to taste – I used about 1 cup

2 t. vanilla extract- optional

In a mixing bowl whip cream until soft peaks form. Add the pie filling and continue beating until well mixed. A stand mixer makes this easier, but a hand mixer works, too. Sweeten to taste and add the vanilla, if you are using. Put in a container with a lid- and freeze.Makes 5-6 cups.

Note: Other pie filling flavors should work fine, but you might want to cut up bigger pieces of fruit. The extra sugar really helps. When the ice cream is frozen, it will taste less sweet, so don’t be afraid to add a little extra sugar before freezing. As for the flavorings- have fun. I just added some vanilla, because I like vanilla. Other extracts, like mint or almond would be fun. I could see adding cinnamon and nutmeg to apple pie filling ice cream. Have some fun with the flavors.

Blueberry Pie Filling

Blueberry Pie Filling

I recently came across a wonderful price on blueberries. Being the thrifty person that I am, I stocked up. I put some in the freezer and placed some in vodka for liqueur. I made cupcakes and syrup, muffins and pancakes. I have been eating plenty of them, too. I decided to use some of them to make pie filling.

There is something very satisfying in making your own pie filling. It is so much better than anything you would find in a can. It is a convenient ingredient to have on hand, too. A good quality pie filling can be turned into any number of desserts in no time- even pie!!

You do need to have Clear Gel to can pie filling. It is modified cornstarch. You can’t use regular cornstarch and you can’t use other thickeners. You could just can the berries, then thicken them later, but the Clear Gel makes it so much more convenient to use. I just order mine online, but it is available in some stores- primarily in Amish communities.

I opted to can my filling in pints. I find that size more convenient for me. Let the jars stay in the canner 5 or 10 minutes after they finish processing. It will reduce siphoning. Some foods, hot in the jars- will leak out of removed from the heat too quickly. Pie fillings are known for issues with siphoning.

Blueberry Pie Filling

6 qts. Blueberries

6 c. sugar

2 1/4 c. Clear Gel (modified cornstarch, not regular cornstarch)

7 c. water

1/2 c. lemon juice

Wash and drain berries. In large sauce pot combine sugar and Clear Gel. Stir in water and cook on high heat until mixtures bubbles and thickens. It is going to be really thick- don’t panic, just keep stirring so it won’t stick. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and ladle in hot, clean canning jars immediately. Leave 1/2 -inch headspace and remove any air bubbles with a knife. Wipe rims clean and put on lids. Place jars in boiling water bath and process for 30 minutes. Start timing when water returns to the boil. Turn off heat and let jars sit in the water bath 5-10 minutes before removing to counter to cool.  Cool jars on counter on rack or towel, free from drafts. Check seals next day.  remove rings and wipe down jars with a soft, damp cloth before storing. Makes 14 pints or 7 quarts.

Source NCHFP

Blueberry Pie Filling

Blueberry Pie Filling

I recently came across a wonderful price on blueberries. A really wonderful price. Being the thrifty person that I am, I stocked up. I put some in the freezer and placed some in vodka for liqueur. I made cupcakes and syrup, muffins and pancakes. I have been eating plenty of them, too. I decided to use some of them to make pie filling.

There is something very satisfying in making your own pie filling. It is so much better than anything you would find in a can. It is a convenient ingredient to have on hand, too. A good quality pie filling can be turned into any number of desserts in no time- even pie!!

You do need to have Clear Gel to can pie filling. It is modified cornstarch. You can’t use regular cornstarch and you can’t use other thickeners. You could just can the berries, then thicken them later, but the Clear Gel makes it so much more convenient to use. I just order mine online, but it is available in some stores- primarily in Amish communities.

I opted to can my filling in pints. I find that size more convenient for me. Let the jars stay in the canner 5 or 10 minutes after they finish processing. It will reduce siphoning. Some foods, hot in the jars- will leak out of removed from the heat too quickly. Pie fillings are known for issues with siphoning.

 

Blueberry Pie Filling

 

6 qts. Blueberries

6 c. sugar

2 1/4 c. Clear Gel (modified cornstarch, not regular cornstarch)

7 c. water

1/2 c. lemon juice

 

Wash and drain berries. In large sauce pot combine sugar and Clear Gel. Stir in water and cook on high heat until mixtures bubbles and thickens. It is going to be really thick- don’t panic, just keep stirring so it won’t stick. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and ladle in hot, clean canning jars immediately. Leave 1/2 -inch headspace and remove any air bubbles with a knife. Wipe rims clean and put on lids. Place jars in boiling water bath and process for 30 minutes. Start timing when water returns to the boil. Turn off heat and let jars sit in the water bath 5-10 minutes before removing to counter to cool.  Cool jars on counter on rack or towel, free from drafts. Check seals next day.  remove rings and wipe down jars with a soft, damp cloth before storing. Makes 14 pints or 7 quarts.

Source NCHFP

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