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B5289cfd ea6a 4a3c 9e65 5c381c345e27  2016 06 20 04 15 28
AntoniaJames
AntoniaJames

Blueberry pie filling; for each 2 quarts of berries stir together 3/4 cup of sugar with 1/4 cup +1 tablespoon of "Clear Jel," a thickener designed for canning fruit. Put one cup of water in your preserves pan or large heavy bottomed pot. Stir in the sugar and Clear Jel. Turn on the heat to medium high. Add the blueberries and stir constantly while the berries and liquid come to a boil. Ladle into clean the hot jars and seal according to the manufacturer's instructions. Process in a boiling water bath for 30 minutes for quarts / 15 minutes for pints.

4 quarts of berries yielded 3 quarts plus one cup of filling. You might get less, depending on the freshness of your berries. We picked ours between three and 24 hours before I made this pie filling. I'll use the one cop jar in the fall with late season stone fruit, to make a crisp.

cheatcode #HowMotherCooks #blueberries #berries #summer #canning #berrypie #blueberrypie

I'll put the cheat codes in a comment to prevent this app from crashing.


AntoniaJames
AntoniaJames
I just posted separately a cheat code for those of you who pick your own berries of any kind: http://food52.com/not-recipes...
AntoniaJames
AntoniaJames
I just posted separately a cheat code for those of you who pick your own berries of any kind: http://food52.com/not-recipes... ;o)
AntoniaJames
AntoniaJames
Cheat codes are the same as those posted with the berries in syrup:

First- not so much a cheat code as common sense for making a project like this much easier - think ahead and break down your prep tasks so that once you’re ready to start cooking and canning, everything is all ready. For example, on Saturday, I checked to confirm that I had enough sugar and new lids for my Mason jars; I got out all of my canning tools, and the Clear Jel, and set up almost as if I were having a dinner party. I put the canning lids into the small saucepan I’ll use for heating them; I rounded and washed jars in the dishwasher and put them all on towel-lined trays. (I kept the jars warm at 200 degrees in the oven while the berries were cooking and the water was boiling.) I measured and stirred together the sugar and Clear Jel. Etc.

Speaking of towels: Berries stain. I keep some old cotton dinner napkins in dark green and blue, and an old dark teal and purple tea towel, just to use when canning berries. I rinse them out thoroughly while washing up.

Another cheat code: Consider getting a standard Mauviel preserves pan. I can cook 8 quarts of berries in mine!

I find that using 2 large stock / pasta pots for processing is far more efficient than using my enormous canning pot. ;o)