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My review
Blueberry Pie in a Jar
Patricia Canerdy
"This is an excellent way to can blueberries for a quick and easy pie. It's virtually identical to the costly canned pie filling found in the grocery store."
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Ingredients
4 h 40 m servings 160 calsOriginal recipe yields 42 servings (7 quart jars)
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Directions
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Prep
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Ready In
- Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
- Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Nutrition Facts
Per Serving: 160 calories; 0.4 g fat; 41 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 169 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
9/10/2011
This recipe is a winner with me I pick wild blueberries and cranberries and others that are around. And have used this recipe on both it's nice to go to the pantry and pull out the jar. This wil...
Most helpful critical review
7/24/2014
It tasted watered down, if I make again I will cut way back on the water. It thickened up when I cooked it, but after I canned it was as thin as water. Make only as much as you will use right aw...
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9/10/2011
This recipe is a winner with me I pick wild blueberries and cranberries and others that are around. And have used this recipe on both it's nice to go to the pantry and pull out the jar. This wil...
1/27/2012
This might say "Pie Filling" but let me tell you it is great on toast or English muffins too. I wish I had a ready supply of blueberries. I would be making this all the time! Thanks for an ea...
7/24/2014
It tasted watered down, if I make again I will cut way back on the water. It thickened up when I cooked it, but after I canned it was as thin as water. Make only as much as you will use right aw...
8/11/2017
I only added 1 tsp. Salt. It turned out perfect. Berries we're still a bit firm and filling thickened nicely. I'll make it again!!
8/5/2017
I used this recipe as somewhat a base for Blueberry Pie in a Jar. I packed 17 qts BLUEBERRIES (raw packed), 10 c apple juice & 10 c tropical fruit juice, 2 c sugar, 6 T lemon juice, 1 T cinnamo...
8/5/2016
Well this looked fine until I made it. Too much water first. Took hours to cook down. Too much salt. Salty taste Not enough corn starch. I redid it using 5.5 cups water (4 with the berries a...
7/11/2015
The salt is unnecessary and just didn't taste right. The corn starch globbed up and gave me mouthfuls of goopy starch. I was glad I made only a half batch, and didn't bother processing it.