Recipe by Patricia Canerdy
"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."
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4 1/2 cups
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 will be used over and over in my house. thanks Patricia for sharing:)
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 away and it might not be so bad.
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 easy and delicious recipe.
Only thing I changed was amount , with this sites servings to ingredient function . TO MUCH WATER ! Ruined my first fresh blueberry pie :(
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. Sure happy I made a small test batch and didn't ruin *all* my berries.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Pie in a Jar
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 3
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