| 1 | Quality: select fresh, ripe, and firm blueberries. |
| 2 | Unsweetened frozen blueberries may be used. |
| 3 | If sugar has been added, rinse it off while fruit is still frozen. |
| 4 | Yield: 1 quart or 7 quarts procedure: wash and drain fresh blueberries. |
| 5 | For fresh fruit, place 6 cups at a time in 1 gallon boiling water. |
| 6 | Boil each batch 1 minute after the water returns to a boil. |
| 7 | Drain but keep heated fruit in a covered bowl or pot. |
| 8 | Combine sugar and clear jel(tm) in a large kettle. |
| 9 | Stir. |
| 10 | Add water and, if desired, food coloring. |
| 11 | Cook on medium high heat until mixture thickens and begins to bubble. |
| 12 | Add lemon juice and boil 1 minute, stirring constantly. |
| 13 | Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch headspace. |
| 14 | Adjust lids and process immediately. |
| 15 | See table 1 for suggested quantities. |
| 16 | Table Blueberry pie filling. |
| 17 | Quantities of ingredients needed (see ingredient list above). |
| 18 | Table Recommended process time for blueberry pie filling in a boiling water canner. |
| 19 | Style of pack: hot. |
| 20 | Jar size: pints or quarts. |
| 21 | 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. |
| 22 | 539 (rev. |
| 23 | 1994) * meal-master format courtesy of karen mintzia |
