Hey everyone!
We are bringing you 31 Days of Canning in January, and I couldn’t be more excited about this month-long canning journey!
Canning for Beginners
My focus for this collaboration is on beginners who are just getting started with canning. If you’ve just received your first water bath canner or pressure canner, this series is perfect for you! My goal is to provide simple, beginner-friendly recipes.salsa with only three ingredients, allowing you to concentrate more on the canning process rather than the recipe itself.
Demystifying Pie Filling
Today, I’m going to demystify pie filling, one of my favorite canning projects. Specifically, I’ll be making a delicious blueberry vanilla pie filling. Home-canned pie filling is incredibly convenient to have on your shelf, and it’s not as difficult as it might seem. The key is to go slow and follow each step carefully.
I’m combining two recipes for this project. I’m using my tried-and-true blueberry pie filling recipe from the Amish Canning Cookbook, with a twist from Better Homes and Gardens’ Complete Canning Guide, by adding vanilla. You can follow my lead or stick with the basic blueberry recipe – either way, you’ll end up with a fantastic pie filling.
Ingredients and Tools
Here’s what you’ll need:
6 quarts of blueberries (fresh or frozen)
6 cups of sugar
2 ¼ cups of cook type Clear Jel
½ cup of bottled lemon juice
7 cups of white grape juice (or water)
1-2 vanilla beans (optional)
Step-by-Step Process
Prepare the Blueberries: Ensure your blueberries are clean. If using frozen blueberries, thaw them in the fridge for a couple of days beforehand.
Mix Sugar and Clear Jel: In a large pot, combine the sugar and Clear Jel. This mixture needs to be stirred well to avoid clumps.
Add Liquid: Slowly add your white grape juice (or water), constantly stirring to keep the mixture smooth. Turn on the heat to medium and continue stirring until it starts to thicken.
Add Lemon Juice: Once the mixture is boiling, add the bottled lemon juice and continue stirring for one minute.
Add Blueberries: Gradually add your blueberries, stirring constantly until the mixture returns to a boil.
Optional Vanilla Beans: If using vanilla beans, add them now. Split the beans, scrape out the seeds, and mix them in.
Fill the Jars: Ladle the hot pie filling into sterilized quart jars, leaving about 1½ inches of headspace. De-bubble, wipe the rims with vinegar, and apply the lids and rings.
Process the Jars: Place the jars in a boiling water bath canner and process for 35 minutes. Let the jars sit in the canner for an additional 5 minutes after processing before removing them.
Cool and Store: Allow the jars to cool for 24 hours. Check the seals, remove the bands, wash the jars, label them, and store them in your pantry.
Benefits of Canning
Canning in January is not only a great way to stock your pantry, but it also adds warmth and humidity to your home during the cold, dry winter months. Plus, having homemade pie filling ready to go makes it easy to whip up a pie or dessert on short notice.
Happy canning
Hey everyone!
We are bringing you 31 Days of Canning in January, and I couldn’t be more excited about this month-long canning journey!
Canning for Beginners
My focus for this collaboration is on beginners who are just getting started with canning. If you’ve just received your first water bath canner or pressure canner, this series is perfect for you! My goal is to provide simple, beginner-friendly recipes.salsa with only three ingredients, allowing you to concentrate more on the canning process rather than the recipe itself.
Demystifying Pie Filling
Today, I’m going to demystify pie filling, one of my favorite canning projects. Specifically, I’ll be making a delicious blueberry vanilla pie filling. Home-canned pie filling is incredibly convenient to have on your shelf, and it’s not as difficult as it might seem. The key is to go slow and follow each step carefully.
I’m combining two recipes for this project. I’m using my tried-and-true blueberry pie filling recipe from the Amish Canning Cookbook, with a twist from Better Homes and Gardens’ Complete Canning Guide, by adding vanilla. You can follow my lead or stick with the basic blueberry recipe – either way, you’ll end up with a fantastic pie filling.
Ingredients and Tools
Here’s what you’ll need:
6 quarts of blueberries (fresh or frozen)
6 cups of sugar
2 ¼ cups of cook type Clear Jel
½ cup of bottled lemon juice
7 cups of white grape juice (or water)
1-2 vanilla beans (optional)
Step-by-Step Process
Prepare the Blueberries: Ensure your blueberries are clean. If using frozen blueberries, thaw them in the fridge for a couple of days beforehand.
Mix Sugar and Clear Jel: In a large pot, combine the sugar and Clear Jel. This mixture needs to be stirred well to avoid clumps.
Add Liquid: Slowly add your white grape juice (or water), constantly stirring to keep the mixture smooth. Turn on the heat to medium and continue stirring until it starts to thicken.
Add Lemon Juice: Once the mixture is boiling, add the bottled lemon juice and continue stirring for one minute.
Add Blueberries: Gradually add your blueberries, stirring constantly until the mixture returns to a boil.
Optional Vanilla Beans: If using vanilla beans, add them now. Split the beans, scrape out the seeds, and mix them in.
Fill the Jars: Ladle the hot pie filling into sterilized quart jars, leaving about 1½ inches of headspace. De-bubble, wipe the rims with vinegar, and apply the lids and rings.
Process the Jars: Place the jars in a boiling water bath canner and process for 35 minutes. Let the jars sit in the canner for an additional 5 minutes after processing before removing them.
Cool and Store: Allow the jars to cool for 24 hours. Check the seals, remove the bands, wash the jars, label them, and store them in your pantry.
Benefits of Canning
Canning in January is not only a great way to stock your pantry, but it also adds warmth and humidity to your home during the cold, dry winter months. Plus, having homemade pie filling ready to go makes it easy to whip up a pie or dessert on short notice.
Happy canning
