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 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.
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:)
I was really looking forward to making this, but was very disappointed. 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.
* 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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