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---------- Recipe via Meal-Master (tm) v8.02
Title: Blueberry Pie Filling
Categories: Fruits, Canning, Pies
Yield: 1 recipe
----------------------------FOR 1 QUART FILLING----------------------------
3 1/2 c Fresh or thawed blueberries
3/4 c Granulated sugar; plus...
2 tb Granulated sugar
1/4 c Clear Jel(tm); plus...
1 tb Clear Jel(tm)
1 c Cold water
3 1/2 ts Bottled lemon juice
3 dr Blue food coloring (opt.)
1 dr Red food coloring (opt.)
----------------------------FOR 7 QUARTS FILLING----------------------------
6 qt Fresh or thawed blueberries
6 c Granulated sugar
2 1/4 c Clear Jel(tm)
7 c Cold water
1/2 c Bottled lemon juice
20 dr Blue food coloring (opt.)
7 dr Red food coloring (opt.)
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(tm) 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. See Table 1 for suggested quantities.
Table 1. Blueberry Pie Filling. Quantities of Ingredients Needed (See
ingredient list above).
Table 2. Recommended process time for Blueberry Pie Filling in a boiling
water canner.
Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0-1,000 ft: 30 min.
1,001-3,000 ft: 35 min.
3,001-6,000 ft: 40 min.
Above 6,000 ft: 45 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
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