I am in desperate need of a recipe for canning blueberry pie filling. I can find freezing recipe's but my freezer space is so limited, that I need a canning one. Any help would be appreciated. Thanks!!!

-- Misha (MishaaE@aol.com), June 22, 2000

Answers

This is an excellant recipe for any kind of pie filling. You make a base with clear jell. I get this at an Amish store. Its different from cornstarch or sure-jell. Canned Pie Filling 2 cups clear jell 6 cups water 2 cups cold water Food coloring opt. 7 cups sugar 4 to 6 quarts fruit 1 tsp. salt Mix clear jell and 2 cups water and set aside. Bring mixture of sugar,salt, water and food coloring,(opt) to a boil and add to clear jell mixture like adding eggs to a pudding,very carefully. Bring to a boil. Cook l minute until thick and smooth. Stir. Remove from heat and add prepared fruit as desired. Stir in flavoring if using. Stir well. Put into clean, sterile jars and can by water bath for 20 min. yield 7 quarts. For peach: Add 6 drops yellow and 2 drops yellow and ltsp cinnamon For Apple: a little red color and l tsp cinnamon For Cherry: Red color and 2 tsp. almond flavoring For Blueberry: Make as directed or use 2 cups less sugar and 1 cup less water. I never use the food coloring. An interesting trick my amish friend showed me though was to add a tablespoon of jello powder, the same as the fruit to the filling before I made my pie. It gives a more intense flavor. The clear jell mixture without fruit with a pkg. of wild strawberry jello(uncooked powder form) added after you cook it makes a delicious strawberry glaze. Add fresh strawberries and put in a cooked pie shell topped with whipped cream. Most delicious. If you cant find the clear jell email me and I'll send you some. Peggy

-- Peggy (wclpc@cookeville.com), June 22, 2000.

Hello again Peggy from Baxter, You'd think that the heating of the blueberries in the hotwater bath, would make mush out of them. I can see where apples and such could do with a little softening from cooking. Have you tried this method with the blueberries?

-- Peggy Adkins (adkinsonthefarm@hotmail.com), June 22, 2000.

Thanks for the recipe Peggy!! I haven't tried cooking blueberries, so I honestly wouldn't know if it would make them mushy or not. I bought 10 pounds last year and made only 1 batch of jam with them. The rest I ate!! Yeah yeah I know... blueberry inside and out! I can't help it. Fruit is my weakness! Thanks again!

-- Misha (MishaaE@aol.com), June 22, 2000.