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