Try this Blueberry Pie Filling recipe, or contribute your own.
Suggest a better descriptionQuality: 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. 1,001-3,000 ft: 35 min. 3,001-6,000 ft: 40 min. Above 6,000 ft: 45 min. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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Serving Size: 1 Recipe (1393g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 3556 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.2mg | 0 % | |
Potassium 23.1mg | 1 % | |
Total Carbohydrate 918.6g | 270 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 918.6g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3556
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