BLUEBERRY PIE IN A JAR
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.
Provided by Patricia Canerdy
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 4h40m
Yield 42
Number Of Ingredients 6
Steps:
- Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
- Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 41 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.9 g, Sodium 169.2 mg, Sugar 32.9 g
BLUEBERRY-PEACH MASON JAR LID PIES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
- Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
- Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
- Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
- To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind.
PERFECT BLUEBERRY PIE FILLING
I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 cup berries with 3/4 cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl.Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- Let cool before adding to pie crust.
- Add top crust and brush with egg wash, sprinkle with sugar.
- Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
- This technique works for any delicate fruit such as raspberries or strawberries.
BLUEBERRY PIE FILLING
Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!
Provided by Charlotte J
Categories Pie
Time 40m
Yield 7 quarts
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in 8-quart kettle.
- Mix Clear Jell with water and add to kettle just before boiling.
- Stir briskly to boiling point.
- Remove from heat and add Karo syrup, Jellos, and blueberries.
- Ladle the mixture into 7 quart hot, sterile jars.
- Leave 1/2 inch headspace and seal the jars.
- Process in a boiling water bath for 10 minutes.
- Remove from water bath and place on kitchen towels on counter top to cool.
- When you're sure the jar is sealed, tighten the rings.
- Make sure the rim is clean before putting the lid on and reprocess.
Nutrition Facts : Calories 858.6, Fat 1, SaturatedFat 0.1, Sodium 183.1, Carbohydrate 224.3, Fiber 7, Sugar 166.6, Protein 2.2
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