I love blueberries so I always buy some when they are fresh at my local farm or Farmer’s Market. They can be used fresh, frozen or canned as pie filling or jam! Lovely little blueberries are just so tasty. Here how I make homemade blueberry pie filling for canning.
5 cups blueberries
3/4 cup sugar
1 cup water
1/4 cup ClearJel®
1 Tbls. lemon juice
1/4 tsp. nutmeg (optional)
1/2 tsp. cinnamon (optional)
1/2 tsp. salt (optional)
Wash blueberries in batches of no more than two quarts. Combine water, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.
Add lemon juice, fold in blueberries and bring up to simmer. Simmer for one minute and then can immediately, leaving 1″ head-space in each jar. Process pint jars 15 minutes in hot water bath canner.
Yield: 2 pint jars
** I prefer pint jars, but here is the chart for canning quart jars. 2 pints = 1 quart
|Ingredients for Quart Jars||Per Quart
(32 oz.) Jar
|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|
Adapted from the USDA Complete Guide to Home Canning and Preserving.