Michigan State University Extension
Preserving Food Safely - 01600843
10/13/97

### Canning Blueberry Pie Filling

    GUIDE
    2:19

    BLUEBERRY
    PIE FILLING

                       Quantities of Ingredients Needed For

                                1 Quart            7 Quarts

    Fresh
    or thawed blueberries  3-1/2 cups         6 quarts

    Granulated
    sugar             3/4 cup + 2 tbsp   6 cups

    Clear
    Jel                    1/4 cup + 1 tbsp   2-1/4 cup

    Cold
    water                   1 cup              7 cups

    Bottled
    lemon juice          3-1/2 tsp          1/2 cup

    Blue
    food coloring(optional) 3 drops            20 drops

    Red
    food coloring (optional) 1 drop              7 drops

    QUALITY:
     Select fresh, ripe, and firm blueberries.

    Unsweetened
    frozen blueberries may be used. If sugar has

    been
    added, rinse it off while fruit is still frozen.

    YIELD:
     1 quart or 7 quarts

    PROCEDURE:
     Wash and drain fresh blueberries. For fresh

    fruit,
    place 6 cups at a time in 1 gallon boiling water.

    Boil
    each batch 1 minute after the water returns to a

    boil.
    Drain but keep heated fruit in a covered bowl or

    pot.
    Combine sugar and Clear Jel in a large kettle.

    Stir.
    Add water and, if desired, food coloring. Cook on

    medium
    high heat until mixture thickens and begins to

    bubble.
    Add lemon juice and boil 1 minute, stirring

    constantly.
     Fold in drained berries immediately and fill

    jars
    with mixture without delay, leaving 1 inch

    headspace.
    Adjust lids and process immediately.

    Recommended
    process time for BLUEBERRY PIE FILLING

    in
    a boiling-water canner

                         Process Time at Altitudes of

    Style
    Jar   0-         1,001-      3,000-     Above of

    Pack
     Size  1,000 ft   3,000 ft    6,000 ft   6000 ft

    Hot
      Pints  30 min     35          40         45

      or Quarts

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