This homemade canned blueberry pie filling recipe is flavourful and packed with blueberries, way better than store-bought! Perfect for filling pastries and pies, topping for cheesecake and ice cream, and sauce for pancakes and waffles.
Safety tips before you start canning
Home canning requires special equipment and there are many steps involved. If you have never done any canning before there is more information about home canning safety here.
Health Canada explains canning foods are classified into two types: high-acid foods and low-acid foods. Each type needs to be prepared differently to prevent the growth of harmful bacteria. Before you start canning, you need to determine the acid level of the food.
- High-acid foods -fruit, jam, jellies, marmalades, pickles, tomatoes with added lemon juice (require a boiling water canner)
High-acid foods have a pH (acidity level) of less than 4.6. A boiling water canner heats food to 100°C (212°F) at sea level. The natural acid in the food will prevent botulism bacteria from growing and the heating will kill most yeasts, moulds, and bacteria that could be present. - Low-acid foods – most fresh vegetables except tomatoes, meat, and poultry, seafood, soup, milk, spaghetti sauce with meat, vegetables, and tomatoes (require a pressure canner)
Low-acid foods have a pH (acidity level) of more than 4.6. Tomatoes are borderline high-acid food and need an acid, such as lemon juice or vinegar, to be added for safer canning. Mixtures of low and high-acid foods, such as spaghetti sauce with meat, vegetables, and tomatoes, are considered low-acid foods. The level of temperature needed to kill botulism bacteria in low-acid foods can only be reached by using a pressure canner.
In canning, ph (food acidity) and heat processing play an important role in safely storing food. That is why it is important to follow current, tested practices for home canning.
If you think you are not ready to do home canning, you can still easily and quickly make this homemade blueberry pie filling recipe. Simply skip the canning method, place them in clean jars and store them in the refrigerator. If you are ready then let’s get started.
Equipment you will need to can blueberries
Water Canner with a rack, mason jars with lids and bands, canning toolset with jar lifter, canning funnel, and lid lifter.
Blueberry Pie Filling Ingredients
Here’s what you’ll need for Canning Blueberry Pie Filling
Blueberries– you can use fresh or frozen blueberries.
Concentrated Lemon Juice– Many home-canning recipes recommended using bottled lemon juice, because it has a consistent standardized ph (acidity) level compare to fresh lemon. In contrast, the experts say you can safely can high-acid fruit like blueberries (with an approximate ph of 3.1-3.4) in plain water or fruit juice with water-bath canning in very high water activity.
- free or available water
- that is bound to different molecules such as proteins and carbohydrates
Sugar- For canning fruit in low sugar or without sugar. Experts say you can safely reduce the sugar, use your preferred sweetener, or even can without sugar because it doesn’t prevent spoilage in canning. On the contrary, sugar is needed for shelf stability to preserve the food for longer shelf quality.
Keep in mind when you reduce the sugar, you need to add water or unsweetened fruit juice to this recipe with the same ratio to replace the sugar. The juice from blueberries will quickly reduce during heat processing. For example, if you reduce the sugar from 1 cup to 1/2 cup, add 1/2 cup of fruit juice or water.
Modified starch– I used tapioca starch in this recipe because ClearJel is not available. The tapioca starch is a good substitute if you can’t find ClearJel. The texture of the sauce is more stable compared to cornstarch. However, you can use cornstarch if you plan to refrigerate the blueberry pie filling. You can adjust the amount of modified starch to your preferred consistency.
Spices- Cinnamon and nutmeg are optional. However, these two spices combined create a magic flavor for this recipe and give that warm, nutty, woodsy flavor and enhance the taste.
Pure vanilla extract– will give extra depth and aromatic sweet flavourr to the blueberry pie filling.
How to make Blueberry pie filling?
Canning Blueberry Pie Filling Recipe
Step 1-Prepare and sterilize the mason jars/lids/bands. Wash the jars and lids in hot soapy water. Place the jars in a stockpot and cover them with water. Over medium-high heat, bring to a boil and sterilize for at least 10 minutes. Place the lids and bands in a separate saucepot. You can skip the sterilization of bands because they will not touch the food. Boil for at least 5 minutes just to soften the rubber on the lids, then to a low simmer to keep it hot until ready to use. This will give an airtight seal.
Step 2- Rinse the blueberries. For the fresh blueberries: Remove the stems, rinse and drain. For the frozen blueberries: Rinse in cold water and let them drain for 15 minutes. You can cook the blueberries frozen or partially frozen. However, the thickening of the sauce will take longer.
Step 3- Cook the blueberries. Transfer the fresh blueberries or partially frozen blueberries to the saucepot. Add concentrated lemon juice, sugar, modified starch, cinnamon, and nutmeg. Mix until all ingredients are blended. On medium-high heat, stirring constantly until the sauce is clear and thickened. Turn off the heat then add the pure vanilla extract.
Step 4- Canning the blueberries. Ladle the hot blueberry filling/sauce in hot jars. Leave 1/2 inch headspace. Debubble and wipe the jar rims with a clean damp paper towel. You can use a small spatula to remove the bubbles in the jar. With the lid lifter, place the lids on the jars and screw the bands. Do not over-tighten the bands, so the steam can escape during the processing. Just until resistance is met then increase to fingertip tight.
Step 5- Water bath canning of the blueberries. Place the jars of blueberry filling/sauce in the stockpot. The jars must be covered with water at least 1 to 2 inches. Place the lid on the stockpot to speed up the boiling process. Boil and process for 10 minutes. It is always a good idea to have boiling water ready in case you need to add more to keep the jars covered with water at least 1 inch. Check your altitude and increase the time as needed. Turn off the heat and leave the jars in the canner for 5 minutes.
Water Bath Home Canning High Altitude Adjustments- Increase processing time.
Add 5 minutes at 1001 to 3000 ft. above sea level.
Add 10 minutes at 3001 to 6000 ft. above sea level.
Add 15 minutes at 6001 to 8000 ft. above sea level.
Add 20 minutes at 8001 to 10000 ft. above sea level.
Step 6- Cooling the canned blueberries. Use the jar lifter and remove it from the canner. Place them on a kitchen towel spacing them at least an inch apart. It is recommended that the canned blueberry jars must cool down for at least 12 to 24 hours undisturbed after processing.
Step 7- Check the seal of canned blueberries after they cooled down. During the cooling process, the lids will make a little noise and will bend inward the jars. Finally, tighten the rings completely. If the lid didn’t bend inward, the jar is not completely sealed. Reprocess the jar or consume and refrigerate.
Step 8- Label the jars of canned blueberries. Indicate the contents and date of canning the blueberries.
Step 9- Storing the canned blueberries. Store in a cool dark place. Refrigerate after opening.
More Canning Recipes you may also like:
Canning Blueberry Pie Filling
Watch How to Make It
Equipment
- canner stockpot with rack
- canning tools
- 6/250 ml mason jars
- colander
Ingredients
- 10 cups blueberries fresh or frozen
- 2 tbsp 100% concentrate lemon juice bottled/ for canning
- 1 cup sugar or sweetener/Stevia for low calories
- ¼ cup tapioca starch or modified starch/Clear Jel if available
- ½ tsp cinnamon powder optional
- ¼ tsp nutmeg optional
- 1 tbsp pure vanilla extract
Instructions
- Prepare and sterilize the mason jars/lids/bands. Wash the jars and lids in hot soapy water. Place the jars in a stockpot and cover them with water. Over medium-high heat, bring to a boil and sterilize for at least 10 minutes. Place the lids and bands in a separate saucepot. Boil for at least 5 minutes just to soften the rubber on the lids (it depends on the brand), then to a low simmer to keep it hot until ready to use. This will give an airtight seal.
- Rinse the blueberries. For the fresh blueberries: Remove the stems, rinse and drain. For the frozen blueberries: Rinse in cold water and let them drain for 15 minutes.
- Cook the blueberries. Transfer the fresh blueberries or partially frozen strawberries to the saucepot. Add concentrated lemon juice, sugar, modified starch, cinnamon, and nutmeg. Mix until all ingredients are blended. On medium-high heat, stirring constantly until the sauce is clear and thickened. Turn off the heat, then add the pure vanilla extract.
- Canning the blueberries. Ladle the hot blueberry filling/sauce in hot jars. Leave ½ inch headspace. Debubble and wipe the jar rims with a clean damp paper towel. With the lid lifter, place the lids on the jars and screw the bands. Do not over-tighten the bands, just until resistance is met, then increase to fingertip tight.
- Water bath canning of the blueberries. Place the jars of blueberry filling/sauce in the stockpot. The jars must be covered with water at least 1 to 2 inches. Place the lid on the stockpot to speed up the boiling process. Boil and process for 10 minutes. Check your altitude and increase the time as needed. Turn off the heat and leave the jars in the canner for 5 minutes.
- Cooling the canned blueberries. Use the jar lifter and remove it from the canner. Place them on a kitchen towel spacing them at least an inch apart. It is recommended that the canned blueberry jars must cool down for at least 12 to 24 hours undisturbed after processing.
- Check the seal of canned blueberries after they cooled down. During the cooling process, the lids will make a little noise and will bend inward the jars. Finally, tighten the bands completely. If the lid didn't bend inward, the jar is not completely sealed. Consume and refrigerate instead.
- Label the jars of canned blueberries. Indicate the contents and date of canning the blueberries.
- Storing the canned blueberries. Properly sealed canned blueberries can be Stored in a cool dark place. Refrigerate after opening.
Notes
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A Quick Disclaimer: All the information and method of canning were gathered from my research. What you decide to do with the recipe here is your responsibility. I shall not be liable for adverse reactions or any other outcome resulting from the use of the recipe. Any action you take is strictly at your own RISK. Please read my full disclaimer here.
References: Home Canning Safety in Canada, Manitoba Agriculture and Development Resources/food-safety and USDA Complete Guide to Home Canning.
