Canning Blueberry Pie Filling
Delicious homemade blueberry pie filling/sauce for desserts. This canning recipe of blueberry pie filling is easy to follow with step by step video tutorial. For a quick blueberry pie filling/sauce, simply skip the water bath and refrigerate instead.
Servings: 6 250 ml/jars
Calories: 295kcal
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.
Video
Notes
For Canning- If the lid didn't bend inward, the jar is not completely sealed. Reprocess the jar or consume and refrigerate.
Nutrition
Calories: 295kcal | Carbohydrates: 74g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 203mg | Fiber: 6g | Sugar: 58g | Vitamin A: 135IU | Vitamin C: 27mg | Calcium: 18mg | Iron: 1mg