Canning blueberry pie filling is easy and is better than any store-bought pie filling. Make this pie filling for a blueberry pie with a homemade pie crust.
Blueberries are among the easiest fruits to preserve by water bath canning. Whether you pick from your own bushes or find a good deal at a farmers market or U-pick farm, canning gives a taste of summer even on the coldest winter day.
Our 27 blueberry bushes yield about 100 pounds of blueberries every summer, much of which we sell frozen. During the harvest (which extends from late June through early September in our area), I pick berries two or three times a week. I’ve learned to let the picked berries sit at room temperature for a few days, which seems to increase their sugar content and makes them sweeter. Then, I clean the berries (removing any debris, such as blossom ends, leaves, and stems) and freeze them. I can whatever berries don’t sell, freeing up freezer space. Jars of canned blueberries make it easy to create pies, tarts, trifles, muffins, and other goodies during the colder months.
Canning Blueberry Pie Filling
As a rule of thumb, pint jars hold about 1 pound of blueberries, and quart jars hold about 2 pounds. Your mileage may vary. Adding syrup to blueberries is recommended to help retain color, flavor, and shape. It doesn’t play a part in preventing spoilage; only proper canning methods can do that. Syrup thicknesses can range from “very light” (with less than 10 percent sugar, which approximates the natural sugar level in most fruits and adds the fewest calories) to “very heavy” (50 percent sugar). I’m not keen on too much sugar in my canned fruit; this recipe reflects that. A mild-flavored honey can be used to replace up to half the table sugar. Finally, blueberries can be hot-packed or cold-packed. Hot-packing fits in more berries per jar, but either method works well. My preference is to cold-pack the berries. Yield: 4 pints.
- Before you begin, double-check your elevation, as this affects processing time, and review safe canning practices at: https://NCHFP.UGA.edu.
- Make your syrup by heating the water and sugar together until it comes to a boil, stirring occasionally.
- Cold-pack berries. Fill hot jars with the berries, shaking gently while filling to maximize the quantity per jar without crushing.
Fill with hot syrup, leaving 1/2 inch of headspace. Wipe rims, place lids, and screw rings on finger-tight. - Place the jars in a water bath canner or large pot. Use a metal rack on the bottom of the canner so the jars aren’t in direct contact with the pot, or they’ll break (ask me how I know). Fill the pot with hot tap water until the water level is an inch above the tops of the jars. Cover and bring to a boil.
- Only when the water reaches a rolling boil should you begin timing the processing.
- Process pints for 15 minutes – this will change if your elevation is above 1,000 feet. Cold-packed quarts require an extra 5 minutes.
- Once the processing time is complete, turn off the heat. Let the jars sit undisturbed in the hot water for 5 more minutes. Using a jar lifter, remove the jars and place them on towels to cool. Don’t adjust the lids.
Blueberry Pie Recipe
One of our favorite uses for these canned berries is pie. If you’ve ever purchased commercial “blueberry pie filling,” you’ll quickly learn each can has about three actual blueberries, and the rest is filler made with food starch. A jar of home-canned blueberries, however, is chock-full of the real thing. Once you’ve tasted and used home-canned blueberries, you’ll never go back to the store-bought version.
Double Pie Crust Recipe
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup lard or shortening
- 6 to 7 tablespoons cold water
Pie Filling
- 2 quarts canned blueberries
- 1/4 cup flour
- Mix flour and salt, cut in lard, and mix everythiing with a fork while slowly adding water.
- Roll dough into a ball. Divide about two-thirds for the lower crust, reserving the other one-third for the upper crust. Roll out the crust and place it into the pie pan.
- Drain blueberries and mix in 1/4 cup of flour, then add fruit to the crust.
- After adding the filling to the lower crust, roll out the upper crust, lay it over the pie, and pinch the edges. Poke top with a fork.
- Cover edges with foil and bake at 375 F for 25 minutes. Remove the foil and bake for another 25 minutes or until the top is golden-brown.
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