I found a pretty good deal on blue berries at Sam’s Club. They were selling them two pounds at a time for $4.98. So I thought to myself that some dehydrated blueberries would be good to have on hand….and then I thought about pie and blueberry cobbler and thats all she wrote. 🙂
So as I am canning this delicious blueberry pie filling I got to thinking. If I canned 12 quarts each of Apple Pie filling, Blueberry Pie filling, Peach Pie filling and Cherry pie filling that we could have 4 pies a month for a year if we wanted. (You could change it up and do blackberry or something also if you wanted to.) The holidays would be great because I wouldn’t have to buy the ingredients. I would just have to make the crust. Please feel free to leave pie ideas in the comment section.
The recipe I am sharing will get 3 pint size jars out of it. This is the first time I have done a large amount all at once and I personally did them in batches based on the recipe ingredients. I didn’t try to cook all 6-7 pounds of blueberries at once.
- Water Bath Canner
- 2 Large pots
- Canning tools
- Measuring spoons and cups (links are to the ones I use.)
- Ladle and whisk
- 3 Pint size canning jars
- 7-8 cups of blueberries (2 1/2 – 3 pounds of blueberries)
- 2 cups of water
- 1 2/3 cups granulated sugar, I use Zulka pure cane sugar because I love the taste and flavor of it but any granulated sugar will do.
- 2/3 cups of Clear Gel. I use Ultra Gel because its non GMO and Gluten free and does the same thing as regular Clear Gel. Clear Gel is a modified corn startch and an absolute MUST for any canning recipe that contains corn starch. If you read a recipe that tells you to use cornstarch then look for a diff recipe. I made that mistake once. 😦 (Why Can’t I *Can* that?)
- 2 tablespoons lemon juice
- A dab of Wiltons’ Violet food coloring, optional. Berries tend to lose their vibrant colors during cooking processes so I add a little bit of the food coloring to enhance the appearance of the pie filling. You could also use regular blue (8-12 drops) and red (2-4 drops) food coloring to make purple as well.
- You will want to follow your basic water bath canner instructions for setting up.
- Wash your berries and lay them out on a paper towel. Pick any stems off of them that may have been missed.
- Fill one of the large pots about half to 3/4 the way full and bring water to a rolling boil. Pour in the blue berries and blanch for one minute. Remove from heat and pour into strainer. Pour berries back into the pot and put a lid on them to keep them warm. Make sure they are not on a hot burner.
- In a separate pot, pour your sugar, clear gel, and water. Whisk it together until very smooth and there is no clumps. Make sure to take a spoon around the edges to get any that may have clumped there.
- Add food coloring at this time if you are using it.
- Put pot on stove set to medium high heat. At this point, you do not want to walk away from your stove. You will need to stir constantly to prevent scorching. Expect the mix to start to thicken and maybe even clump pretty fast. Just keep stirring. The goal is to get a somewhat gel consistency that you can still stir smoothly. Once it gets somewhat stiff, add the lemon juice and stir it in.
- Add your berries and fold the gel into the berries. Remove from heat.
- Use your canning funnel and ladle to add the mix to the jars one at a time. Leave a one inch head space.
- Use a dip stick or anything that is not metal to scrape the sides to rid the jar of any air bubbles. This is a very important step, don’t skip it. I use a kabob stick for mine.
- Next, using a cloth or paper towel, dip it in white vinegar and wipe the edges so they are clean and free of any of the mixture. This is another important step in making sure the jars get a good seal.
- Place lids and rings on jars finger tight.
- Put jars in rapidly boiling water in your water bath canner for 30 minutes then remove and place on towel.
- Do not move for 24 hours
- After 24 hours take a sharpie or label and write the date on the jar as well as what it is.
To bake a pie you would need two of these pint jars for one pie. We choose to can them in smaller jars because we often use them to top ice cream, cheesecake and many other yummy desserts. You can always can these in quart jars as well by doubling up on the recipe for however many quarts you desire. There are several different recipes out there, but I really hope you enjoy this one. Our family does!!
Keeping It Spicy,
Jalapeño Gal 🙂
The list below is a different recipe I got from canningusa.com, but is just as good. 🙂
|Ingredients 4 Quart Jars||Per Quart||6 Quarts||8 Quarts||10 Quarts||12 Quarts|
|Blueberries||5 cups||30 cups||40 cups||50 cups||60 cups|
|Granulated Sugar||3/4 cup||4-1/2 cups||6 cups||7-1/2 cups||9 cups|
|Water||1 cup||6 cups||8 cups||10 cups||12 cups|
|Lemon Juice (Required for Canning)||1 Tbsps.||1/4 cup + 2 Tbsps.||1/2 cup||1/2 cup + 2 Tbsps.||3/4 cup|
|ClearJel®||1/4 cup||1-1/2 cups||2 cups||2-1/2 cups||3 cups|
|Salt (Optional)||1/2 tsp.||1 Tbsp.||1 Tbsp. + 1 tsp.||1 Tbsp. + 2 tsp.||2 Tbsp.|
|Cinnamon (Optional)||1/2 tsp.||1 Tbsp.||1 Tbsp. + 1 tsp.||1 Tbsp. + 2 tsp.||2 Tbsp.|
|Nutmeg (Optional)||1/4 tsp.||1-1/2 tsp.||2 tsp.||2-1/2 tsp.||1 Tbsp.|