Blueberry pie filling

Yield: 1 Recipe

Measure Ingredient
3½ cup Fresh or thawed blueberries
¾ cup Granulated sugar; plus...
2 tablespoons Granulated sugar
¼ cup Clear Jel(tm); plus...
1 tablespoon Clear Jel(tm)
1 cup Cold water
3½ teaspoon Bottled lemon juice
3 drops Blue food coloring (opt.)
1 drop Red food coloring (opt.)
6 quarts Fresh or thawed blueberries
6 cups Granulated sugar
2¼ cup Clear Jel(tm)
7 cups Cold water
½ cup Bottled lemon juice
20 drops Blue food coloring (opt.)
7 drops Red food coloring (opt.)
1,001-3,000 ft: 35 min.
3,001-6,000 ft: 40 min.
Above 6,000 ft: 45 min.



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.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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