Are you dreaming of warm, gooey blueberry pie, but dreading the seasonal limitations of fresh blueberries? This recipe shows you how to make a delicious blueberry pie filling that you can can, ensuring you have the perfect base for pies, cobblers, and more whenever the craving strikes. It's easier than you think, and the result is a homemade treat that's far superior to anything store-bought. Get ready to enjoy the taste of summer all year long with this simple canning recipe perfect for quick dinner ideas or a special occasion dessert.
Ingredients:
- 4 cups fresh blueberries (about 2 pints)
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, for extra warmth)
For Canning:
- Sterilized canning jars (pint size recommended)
- Sterilized lids and rings
- Large pot for water bath canning
- Jar lifter
- Canning rack (optional, but recommended)
Instructions:
Step 1: Prepare the Blueberries
Gently wash and sort your blueberries, removing any stems or damaged berries. This simple step ensures a high-quality final product.
Step 2: Combine Ingredients
In a large, heavy-bottomed saucepan, combine the blueberries, sugar, water, lemon juice, cornstarch, cinnamon, and nutmeg (if using). Stir well to ensure the cornstarch is fully incorporated. This prevents lumps in your finished filling.
Step 3: Cook the Filling
Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, reduce the heat to low and simmer for 5-7 minutes, or until the filling has thickened significantly. The filling should coat the back of a spoon. Stir frequently to prevent sticking and burning. This is a crucial step for achieving the perfect consistency.
Step 4: Canning Process
While the filling simmers, prepare your sterilized canning jars, lids, and rings. Fill each jar to within 1/4 inch of the rim, leaving headspace for expansion during processing. Remove any air bubbles by running a non-metallic utensil around the inside of the jar. Wipe the rims clean with a damp cloth. Place the lids and rings on the jars, tightening them fingertip tight.
Step 5: Water Bath Canning
Place the filled jars in a large pot with a canning rack (if using), ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil, then process the jars for 10 minutes (for pint jars). Add 5 minutes for higher altitudes. Ensure the water remains at a rolling boil throughout the entire process. This step is vital for safe preservation.
Step 6: Cool and Check Seals
Carefully remove the jars from the boiling water using a jar lifter and place them on a towel to cool completely. You should hear a satisfying "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid. If it doesn't flex, the jar is sealed. If a jar doesn't seal, refrigerate it and use it within a week.
Tips for Success:
- Use high-quality, ripe blueberries for the best flavor.
- Don't overfill the jars; leave the necessary headspace.
- Ensure your jars are properly sterilized to prevent spoilage.
- Always follow the recommended processing time for safe canning.
Variations:
- Spice it up: Add a pinch of ginger or allspice for a unique flavor profile.
- Reduce the sugar: For a less sweet filling, reduce the sugar to 1 1/2 cups.
- Add other fruits: Mix in other berries, such as raspberries or blackberries.
Nutritional Information (per 1/2 cup serving, approximate):
- Calories: Approximately 150
- Carbohydrates: Approximately 38g
- Sugar: Approximately 35g
This delicious homemade blueberry pie filling is perfect for adding to countless recipes. It's a great way to enjoy the taste of summer all year round, offering a convenient and healthy dessert option for your family and friends. Enjoy your homemade pies!