Blueberry Pie in a Jar

Blueberry Pie in a Jar

6
Patricia Canerdy 4

"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."

Ingredients

4 h 40 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 42 servings

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Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.

Reviews

6
  1. 7 Ratings

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Most helpful

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

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...

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...

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...

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...

To much water ! Pie wouldn't set up :(

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.

Horrendously salty. Consistancy is good, colour good, blueberry flavour is good but then it's ruined by all that salt. Going to try it with about 1/4 of what's called for and see how that goes....