Recipe By Patricia Canerdy
Rating
Published Jun 19th
Prep 20m Cook 20m Additional 4h Ready In 4h 40m
Servings 7 quart jars Calories 160.5

This is an excellent way to can blueberries for a quick and easy pie. It’s virtually identical to the costly canned pie filling found in the grocery store.

Recipe Ingredients

  • 7 quarts fresh blueberries
  • 4 ½ cups white sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon salt
  • 10 cups water, divided
  • 1 cup cornstarch

Cooking Directions

  1. 1 Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
  2. 2 Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

Nutrition Facts

  • Calories 160.5
  • Carbohydrate 41 g
  • Fat 0.4 g
  • Fiber 2.8 g
  • Protein 0.9 g
  • Sodium 169.2 mg
  • Sugar 32.9 g

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Reviews

  1. The pie filling is tasty but I warn everyone who makes it in pint jars to leave a whole inch of headspace because this expanded in the canner and leaked everywhere.
  2. I only added 1 tsp. Salt. It turned out perfect. Berries we're still a bit firm and filling thickened nicely. I'll make it again!!
  3. I used this recipe as somewhat a base for Blueberry Pie in a Jar. I packed 17 qts BLUEBERRIES (raw packed) 10 c apple juice & 10 c tropical fruit juice 2 c sugar 6 T lemon juice 1 T cinnamon 1/2 t nutmeg 2 c cornstarch. I packed the blueberries into jars made the - Read more ...
  4. Well this looked fine until I made it. Too much water first. Took hours to cook down. Too much salt. Salty taste Not enough corn starch. I redid it using 5.5 cups water (4 with the berries and 1.5 with the corn starch) no salt. And 1.5 cups corn starch. It came out excellent. 30 - Read more ...
  5. Horrendously salty. Consistancy is good colour good blueberry flavour is good but then it's ruined by all that salt. Going to try it with about 1/4 of what's called for and see how that goes. Sure happy I made a small test batch and didn't ruin all my berries.
  6. The salt is unnecessary and just didn't taste right. The corn starch globbed up and gave me mouthfuls of goopy starch. I was glad I made only a half batch and didn't bother processing it.
  7. It tasted watered down if I make again I will cut way back on the water. It thickened up when I cooked it but after I canned it was as thin as water. Make only as much as you will use right away and it might not be so bad.
  8. This might say "Pie Filling" but let me tell you it is great on toast or English muffins too. I wish I had a ready supply of blueberries. I would be making this all the time! Thanks for an easy and delicious recipe.
  9. This recipe is a winner with me I pick wild blueberries and cranberries and others that are around. And have used this recipe on both it's nice to go to the pantry and pull out the jar. This will be used over and over in my house. thanks Patricia for sharing:)
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