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
