How to can Blueberry Pie Filling to Use All Year

A few years ago I learned how to make and can pie filling and I will never turn back! Try this Blueberry Pie Filling and I promise you will be so happy you did. I’ve made pies, bars, turnovers, and crisps, and they were all so easy with the canned fillings. I especially enjoy them when blueberries aren’t in season and I don’t have access to local or fresh berries. Check my Timeline for Harvesting and Canning in Zone 5 for more of what you can do with your garden goodies!

This recipe is super easy to do, and we were able to use frozen blueberries a couple of months after we picked them fresh in Michigan! We picked a TON of blueberries, ate our weight in them while picking, and then froze the rest for future use. My daughter and I made some Mini Blueberry Pies before we made this pie filling so be sure to give that recipe a try so you can compare fresh vs canned filling.

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What you Need for Canned Blueberry Pie Filling

• Blueberries- The MVP of this recipe. When you boil your blueberries, save the water to use in the recipe.
• Sugar– I use organic, raw sugar when possible
• Lemon Juice
• Clear Jel– this is going to thicken the pie filling and is safe for canning unlike flour or cornstarch
• Quart Jars– I don’t usually buy these from Amazon because they are a lot more expensive, so look for them at Walmart, Farm and Fleet, Menards, etc.
• Lids and Rings for jars- You should use new lids every time you can something new to ensure you get a proper seal. If you have wide-mouth jars, you’re getting wide-mouth lids & rings.
• Canning Tools: These tools make canning so much easier
• Waterbath Canner– Mine is similar to this one! There are also bundles where you can get your canner and the tools together and save a little bit.

Clear Jel vs Sure Jell: What is the difference?

When I was first learning about canning pie filling, I kept reading that I needed a thickening agent called Clear Jel. I looked for it at the store but could never find it (spoiler alert: still can’t find it, look on amazon here) I did, however, find a lot of Sure Jell, which I had used before in some jam recipes. I’m glad I did a little research before I just made a quick swap because they are two things used for canning but they are very different!

Sure Jell will set your jams and jellies while Clear Jel will be a thickening agent (used instead of flour, cornstarch, tapioca, etc.) for your pie. If you can using one of your traditional thickeners your filling will goop up and won’t be too tasty, that’s when you bust out the Clear Jel! Do yourself a favor and order some so you have it on hand when canning season starts. Make sure to get the regular kind and not instant, so it will work properly.

How to Make Blueberry Pie Filling

First of all, I did this recipe twice because we had so many frozen blueberries. I ended up with 8 1/2 quarts of blueberry pie filling 😍. I would have just doubled it if we had pots that were big enough. My dad and my husband both like to help can and cook so I am lucky! It’s always easier to do this sort of thing with a little bit of assistance.

We’re still beginners with this whole canning thing so we don’t have any of the fancy equipment, although trust me I have a lot on my wish list. We were also in the middle of moving so we just used what we had available (which is why we had to boil the berries in two separate medium-sized pots instead of a large one!). So, if you’re a beginner, don’t worry about having anything special. Use what you have!

Get started by boiling your jars and lids in a large pot. We just let them gently boil the whole time and then took them out (very carefully…my husband’s job) when we were ready to ladle the blueberry pie filling in.

In another large pot (or two medium ones 😛) boil water and add the blueberries. Cook for 1-2 minutes and then drain them. Use a colander and a bowl or pot underneath so you can save 4 cups of berry water. If you forget, it’s no big deal, just use regular water. Cover the berries to keep them warm.

Mix the Pie Filling and Get Ready to Can!

In a pot, mix together the sugar and clear jel. Whisk in the blueberry water and heat over medium-high heat until it boils, stirring constantly. Reduce the heat so the mixture is gently boiling. When the mixture starts to thicken add the lemon juice and cook for about 1 more minute. Continue to stir constantly, it gets thick pretty quickly!

Prepare your water bath canner and start to heat the water. Turn off the heat and mix in the blueberries. Ladle the blueberry pie filling into the jars, leaving about 1 inch of headspace in each jar. Process the jars in boiling water for 30 minutes. When the timer goes off, turn off the heat and allow your jars to sit for 5 minutes. Take the jars out and allow them to cool for 24 hours. Check the seals and then store them in a cool, dry place until you’re ready to make a delicious dessert!

Upside-Down Canning- Why I No Longer Use this Method

When I first started canning jams I was researching a way to do it successfully without having a pot large enough to do a water bath in. I found out that there is a way to seal your jars without a water bath by turning them upside down and allowing the heat of the contents to seal your jar.

*EDIT* Although I successfully canned using this method a couple of times in a pinch, I no longer do this and cannot recommend it. I had something come unsealed because this method doesn’t hold its seal as well as the water bath method. I no longer use this method and don’t recommend it now that I’ve learned that it isn’t as reliable. If you do end up using this method, make sure to store your jars without the rings. If one of your jars comes unsealed, you know it right away. When you store your jars with the ring on them, they can unseal and then reseal without you knowing. Read more about Storing Home Canned Jars Without Rings here.

For Pie or For Ice Cream?

Now that you’re done making the pie filling the biggest question on your mind should be: How do I eat it?! There are so many things you can do with this filling and I hope you’ll try them all. You can use it to make a blueberry pie or berry bars, eat it over ice cream or cheesecake, or if you’re feeling extra frisky, eat it with a spoon! The last option is a must at the end of each jar! Gotta get every last bit out, right? This is my daughter’s favorite part. The last thing I made with it was berry bars!

More Pie Filling Recipes!

I’ve been loving this pie filling recipe and I hope you do too. Here are more canned pie fillings recipes for you to try:

• Strawberry Rhubarb Pie Filling
• Canned Apple Pie Filling

Let me know if you’re going to try this recipe and don’t forget to follow me on Instagram for more @sam.thatsme

Canned Blueberry Pie Filling

This blueberry pie filling is a winner in my book! We use this filling all year long for pies, bars, and other desserts with no prep work once the filling is canned. It's so easy to do and makes for yummy desserts later on. Eat it over ice cream or straight out of the jar if you want!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Canning Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 quarts

Equipment

• 4 quart sized jars and lids
• funnel

Ingredients

  

• 14 cups blueberries fresh or frozen, washed and de-stemmed
• 3 1/3 cup sugar
• 1 1/3 cup clear jel
• 1/4 cup lemon juice
• 4 cups blueberry water (or regular water) reserved when you boil the blueberries

Instructions

 

• In a large pot, boil jars and lids in water
• In another large pot, bring water to a boil. Add blueberries and cook for 1-2 minutes.
• Drain the blueberries using a colander and a bowl to catch the water. Keep the blueberries warm and reserve 4 cups of blueberry water.
• In the same pot, mix together sugar and clear jel. Pour in water and whisk. Heat over medium-high heat until it boils. Reduce heat so the mixture is gently boiling, stirring constantly.
• When the mixture starts to thicken (happen fairly quickly), add the lemon juice and cook for about 1 more minute, stirring constantly.
• Turn off the heat and mix in the blueberries.
• Ladle the blueberry pie filling into the jars, leaving about 1 inch of headspace in each jar. Process the jars for 30 minutes. Allow to cool and store in a cool, dry place.