July 22, 2010

Blueberry Pie Filling in a Jar {Webisode #33}

What’s Going on Today: Last day in Cooperstown, bike ride with daughter, blueberry picking with Dad!
Naptime Goals: Can 2 quarts of Blueberry Pie filling with my Dad.
Tonight’s Menu: Mom’s cooking (again!), I am in charge of the corn.
Parenting Lesson of the Day: Never let them wear treasured clothes when blueberry picking.

Last weekend in Cooperstown was so much fun that I’m still writing about it. Luckily, our visit coincided with the height of blueberry season. My Dad and I took my daughter blueberry picking one morning and came home with several pints. We also had a few more pints that we’d picked up at the farmer’s market so, come naptime, there was a lot to work with. As you saw earlier this week, I’d already made a cake and this time I wanted to do something different.

The unfortunate part about fruit pies in general is that they are typically seasonal due to the availability of the fruit. However, I have now found a way to get around this. Inspired by my friend Cathy, I made my usual blueberry pie filling recipe and canned it in quart jars for later. As you’ll see above, the process was incredibly simple and easily handled during naptime. Once the jars cooled we even took one right over to our friends house as a gift. I think I might have to dedicate a few more naptimes to canning fruit pie fillings. Not only will the larder be stocked with fresh, local berries for the whole winter, but I’ll have all of my Christmas presents completed by the end of July!

Recipe

Blueberry Pie Filling in a Jar

Ingredients

makes 2 quarts

10 c. blueberries, washed and dried
½ c. water
1 ½ c. sugar
6 T. cornstarch
5 T. bottled lemon juice

Instructions

1. Wash and dry the blueberries and set aside. Sterilize 2 quart jars along with the lids in boiling water or in a dishwasher run without soap.

2. In a large stockpot bring the water, sugar, corn starch and lemon juice and to a boil.

3. Pour in the blueberries very carefully and bring the mixture back to a boil, stirring continuously with a long spoon. Keep stirring for about 5 minutes while the berries release their juices and the mixture thickens, becoming blue and glossy.

4. Set a funnel over a quart jar and ladle in the blueberry mixture, leaving about 1″ of room at the top. Repeat with second quart jar.

5. Placed the sterilized lids on the jar and seal them with the rims, only tightening the ring as much as you can with your own hand. Do not force it.

6. Place the jars in a pot of boiling water standing on end. Make sure the water covers the tops of the jars. Boil for 30 minutes, starting the timing when the mixture has returned to a boil after the jars have been added.

7. Remove jars and place in a cool, dry place on a kitchen towel. Allow to cool naturally for a few hours. Store jars for the long term in a cool, dry place until using.

Naptime Notes

Naptime Recipe Serving ideas

I am still experimenting with other fruits, but canning pie filling is a smart and economical way to ensure the fresh fruit flavor of summer all year long.

Naptime Stopwatch

Making the filling takes about 10 minutes. Processing the cans in a waterbath takes about 30 minutes.

Naptime Reviews

A great gift, great filling and fun way to preserve summer in a jar – what’s not to love!

  • Sweet and Savory

    This sounds great! Wondering if you can do it with apple pie filling as well…this fall when apples are in season? I've always been so scared of canning…but this seems to easy!

  • Sweet and Savory

    This sounds great! Wondering if you can do it with apple pie filling as well…this fall when apples are in season? I've always been so scared of canning…but this seems to easy!

  • Liz the Chef

    Fabulous! While you were putting up your pie filling, I was canning blueberry jam – great minds think alike ;) Lovely – could do with peeled peaches too, I imagine.

  • Liz the Chef

    Fabulous! While you were putting up your pie filling, I was canning blueberry jam – great minds think alike ;) Lovely – could do with peeled peaches too, I imagine.

  • MrsWheelbarrow

    Kelsey, Thanks for the shout out! Glad the pie filling went so smoothly. You'll be thrilled to have a fresh berry pie this winter! I can peach pie filling, also, which I'll make into a crisp more often than a pie.

  • MrsWheelbarrow

    Kelsey, Thanks for the shout out! Glad the pie filling went so smoothly. You'll be thrilled to have a fresh berry pie this winter! I can peach pie filling, also, which I'll make into a crisp more often than a pie.

  • Jen @ My Kitchen Addiction

    This looks absolutely lovely! I can only imagine how wonderful it will be to have blueberry pie filling in the winter… Now I really wish I had bought some blueberries at the market today!

  • Jen @ My Kitchen Addiction

    This looks absolutely lovely! I can only imagine how wonderful it will be to have blueberry pie filling in the winter… Now I really wish I had bought some blueberries at the market today!

  • Kelsey B.

    @SweetandSavory, I've never tried apples, canning is not scary you should try a small batch to give it a try! @LiztheChef, yes peaches would work beautifully, I plan to try that next! @MrsWheelbarrow – YOU are an inspiration! @Jen, run back to the market and get some pie filling! :)

  • Kelsey B.

    @SweetandSavory, I've never tried apples, canning is not scary you should try a small batch to give it a try! @LiztheChef, yes peaches would work beautifully, I plan to try that next! @MrsWheelbarrow – YOU are an inspiration! @Jen, run back to the market and get some pie filling! :)

  • julialikesred

    Looks gorgeous. Did you have blue hands when you were finished? :DI too have an irrational fear of canning, but also no ability to stop myself buying pounds and pounds of fresh berries whenever I'm at the farmer's market. One of those is gonna have to give!

  • julialikesred

    Looks gorgeous. Did you have blue hands when you were finished? :D

    I too have an irrational fear of canning, but also no ability to stop myself buying pounds and pounds of fresh berries whenever I'm at the farmer's market. One of those is gonna have to give!

  • zegliano

    just found your blog! awesome!

  • zegliano

    just found your blog! awesome!

  • The Urban Baker

    FANTASTIC IDEA! I am so inspired. I love, love, love this idea. I am going to do this for a housewarming present! Glad I found you! Thanks

  • The Urban Baker

    FANTASTIC IDEA! I am so inspired. I love, love, love this idea. I am going to do this for a housewarming present! Glad I found you! Thanks

  • foodieinberlin

    I just clicked on to your website from Tastespotting. Naptime chef? What an inspired name. I love it because I have been there. I still am there!

  • foodieinberlin

    I just clicked on to your website from Tastespotting. Naptime chef? What an inspired name. I love it because I have been there. I still am there!

  • Kelsey B.

    @Juliealikesred – don't be afraid of canning, start with a small batch and you'll be fine! @zegliano – welcome! @theurbannaker – this are great housewarming presents, enjoy! @foodieinberlin – welcome! Yes, the name is inspired, by my toddler sleeping in the other room!

  • Kelsey B.

    @Juliealikesred – don't be afraid of canning, start with a small batch and you'll be fine! @zegliano – welcome! @theurbannaker – this are great housewarming presents, enjoy! @foodieinberlin – welcome! Yes, the name is inspired, by my toddler sleeping in the other room!

  • Amelia PS

    fun!!!I just "jarred" some blueberries myself…but turned them into a savory version, with balsamic vinegar and rosemary.

  • Amelia PS

    fun!!!
    I just "jarred" some blueberries myself…but turned them into a savory version, with balsamic vinegar and rosemary.

  • Anonymous

    What a great idea & a super way to enjoy the freshness of summer in the dead of winter! Cudos!
    Leslie

  • Anonymous

    What a great idea & a super way to enjoy the freshness of summer in the dead of winter! Cudos!Leslie

  • http://homemadecanning.com Homemade canning

    Other ingredients that will complement your homemade barbecue sauce base, are seasoning’s and vegetables that will add a distinctness to it and separate it from the typical, off-the-shelf variety.
    Worcestershire sauce for example, adds a low-down meaty flavour and is similar in colour to soy sauce, though it tastes nothing like soy sauce at all. Widely used, Worcestershire sauce has a slightly spicy tang to it as well as a dark colour that will deepen the colour of the sauce that you are making.

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  • http://www.facebook.com/vinsamjackgomez Vin Sam Jack Gomez

    i am new to canning and yours was the easiest that i googled. so i made it today and added some cinnamon, allspice, nutmeg and cloves and it turened out amazing!!! made a batch and a half to have plenty to keep and to share. thanks so much!!!

  • http://www.facebook.com/vinsamjackgomez Vin Sam Jack Gomez

    yours was the easiest recipe i googled. so i made it today, adding a little cinnamon nutmeg allspice and cloes to add a little flair and it turned out AHHH-MAZING!!!! i made a batch and a half to have enough to keep and share. thanks so much!!!

    • Anonymous

      I am so glad you enjoyed it, love your ideas for additions!

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  • Alyssa Lugbill

    OK. So I made (and canned) this the other day and it was wonderful! I’m really curious to hear how this filling lasted, a year later. I’ve read all sorts of stuff on ClearJel vs. cornstarch and “everyone” seems to think that cornstarch becomes watery over time and messes with the density, which affects its ability to be thoroughly heated through. I tend to roll my eyes… ClearJel is a new product that must be purchesed online, whereas cornstarch has been used for years. But I’d still love to hear how yours kept over time. Thanks!

    • Anonymous

      Hi! I used mine about 9 mos after making it and it was fine. Clearjel is a popular product, I’ll be interested to hear how your’s does!

  • Bobbiann Markle

    I made this today and will be making more! My parents, next door, have a blueberry farm and my freezer will only hold so much, so this is a great way to store berries for the winter. Thank you for posting the recipe.

    • Anonymous

      Hi Bobbiann, I am so glad you like it! It is a great way to store berries and a nice chance from just blueberry jam. enjoy!

  • Fishinlu

    What are the cooking instructions to make the pie later?  Do you put in baked shell or what?  Instructions please

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  • Trish

    This pie filling tasted GREAT, but during the processing (boil) the jars overflowed and (obviously) didn’t seal. I left a one inch head space…so I’m not sure what went wrong. Any thoughts? Otherwise, how long will it keep in the fridge?

    • KelseyTheNaptimeChef

      Hi Trish,

      I am not sure what might have gone wrong. Did you secure it with the lid tightly enough? It sounds like there may have been a bubble in the filing itself which expanded when put in the hot water. Next time try tapping the jars to get the contents to settle fully before processing. Hope this helps!

  • Ann Sandler

    Could you please give directions on cooking time and temp for the pie?   Thanks for the info!

    • KelseyTheNaptimeChef

      Hi Ann,
      It really depends on the double crust recipe you use. Maybe I’ll write a post on blueberry pie this summer and pull out my favorite recipe!

      Best, Kelsey

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  • Ncredbird

    Would be great as topping for ice cream, cake, pancakes, waffels, and french toast as well.
     

    • KelseyTheNaptimeChef

      I completely agree – it does have a syrup quality to it!

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