Blueberry Pie Filling
Blueberry Pie Filling
I don’t normally find myself making blueberry pie filling in March, but stuff happens. Sometimes really good stuff. After being gifted a large quantity of blueberries. I had to figure out what to do with them. My friend Mari, needed to free up some space in her freezer. She offered me some frozen blueberries. I didn’t ask her how many. I was delighted to find 5 (2 quart) bags of wild Maine blueberries!!! I didn’t have freezer space, either, so I knew I was going to can them. I made blueberry jam. I also decided 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
