I have been commissioned to can someone's garden this summer as well as do other garden chores. We started this week by weeding and picking blueberries. Ashley picked a 2 gallon bucket of them on Monday and Wyatt and I did Tuesday, but the family also had bags of them frozen from last summer so we brought those home as well.
This is one of my water bath canners almost full of blueberries, don't they look divine?
Yesterday morning we had three cases of jam and syrup ready to take to them when we came back yesterday we canned another case of pie filling. They looked so pretty all lined up on our hoosier I had to take a picture in the morning light.
This is this morning's canned stuff and below is one of the jars of pie filling. This filling was so yummy that I had a hard time keeping myself from eating the entire pot!
I wanted to share some of the recipes we are using so that you too can have a variety. Freezing or jam seem to be the way alot of people preserve these beauties, but if you are one of those who use them in all kinds of ways share in the comments and give us all some great ideas.
Blueberry Jam---this I followed the directions on the pectin package but basically its 1 1/3 c crushed blueberries, 1 1/2 T pectin bring to boil let boil still it won't stir down. Add 1 2/3 cup sugar or 1 cup sugar for light sugar recipe 3 T lemon juice. Boil till sugar is disolved and won't stir down. Can in 1/2 pints or pints. Process in waterbath for 10 minutes. I used my blender to crush berries and this worked great.
Blueberry Syrup------this is from my Ball canning book which you can buy at Walmart or other stores that carry canning supplies. 2 qts blueberries, 6 cups water divided, 1 T grated lemon peel, 3 cups sugar, 2 T lemon juice. Wash berries, drain, crush. Combine blueberries, water, lemon peel in saucepan simmer for 5 minutes. Strain through a jelly bag or several layers cheesecloth. Combine sugar and 4 cups water in a saucepot; boil to 230 degrees (adjust for altitude). Add blueberry juice to sugar syrup boil 5 minutes. Stir in lemon juice. Ladle into hot jar leaving 1/4 in head space. Process 10 minutes in waterbath canner. makes 3 pints. This will be thin as syrups are but if you want to make it thicker when you get ready to use it. Combine 1 cup syrup and 1 T cornstarch in a small saucepan Bring to a boil cooking till syrup thickens.
Blueberry pie filling---Now I found this recipe online and will do it differently next time using Clear Jel instead of cornstarch. But the recipe was so yummy it was great right out of the pot warm. So if you want to make it beware the cornstarch might break down later. I know when I make more of this I will use Clear Jel it can be bought online. 10c blueberries washed and dried, 1/2 c water, 1 1/2 c sugar, 6 T cornstarch, 6 T lemon juice. in stock-pot add water sugar, corn starch, and lemon juice. Bring to boil, add blueberries a little at a time coating them with mixture once all the blueberries are in stir while the blueberries release there juice. The mixture will become thick, glossy, and blueberry colored. Can in quart jars or pints I used pints. Leave 1 inch head space waterbath or 30 minutes.
I have had fun canning all these berries and trying new things. Next we'll make Blueberry Conserve which has oranges in it. mmmmm!
Have a wonderfully blessed day!