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Canning Blueberry Pie Filling


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Blueberry Pie Filling

Quality: 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

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: See Table 1 for suggested quantities. 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 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 according to the recommendations in Table 2.

Table 1. Blueberry Pie Filling.
  Quantities of Ingredients Needed For
  1 Quart 7 Quart
Fresh or thawed blueberries 3-1/2 cups 6 quarts
Granulated sugar 3/4 cup + 2 tbsp 6 cups
Clear Jel 1/4 cup + 1 tbsp 2-1/4 cup
Cold water 1 cup 7 cups
Bottled Lemon Juice 3-1/2 teaspoons 1/2 cup
Blue food coloring (optional) 3 drops 20 drops
Red food coloring (optional) 1 drop 7 drops

Table 2. Recommended process time for Blueberry Pie Filling in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft Above 6,000 ft
Hot Pints or Quarts 30 min 35 40 45




Canning Fruits and Fruit Products

  • Apple Juice
  • Apple Butter
  • Apple Butter, Reduced Sugar
  • Apples-Sliced
  • Applesauce
  • Apple Rings-Spiced
  • Apricots-Halved or Sliced
  • Berries-Whole
  • Berry Syrup
  • Cherries-Whole
  • Cherry (Sweet) Topping
  • Crabapples-Spiced
  • Crabapples-Spiced II
  • Cranberries
  • Cranberry Sauce
  • Figs
  • Fruit Purees
  • Grape Juice
  • Grapes Whole
  • Grapefruit and Orange Sections
  • Lemon Curd, Canned
  • Mango Sauce
  • Mangoes, Green
  • Mayhaw Juice
  • Mayhaw Syrup
  • Mixed Fruit Cocktail
  • Nectarines-Halved or Sliced
  • Papaya
  • Peaches-Halved or Sliced
  • Peach Fruit Topping
  • Pears, Asian
  • Pears-Halved
  • Pie Fillings
  • Pineapple
  • Plums-Halved or Whole
  • Rhubarb-Stewed
  • Zucchini-Pineapple
  • These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.