Blueberry Pie in a Jar

Recipe View 5 mins In a large, non-reactive pot (stainless steel or enamel-coated), combine the blueberries, sugar, lemon juice, salt, and 8 cups of water. (5 minutes)

Recipe View 15 mins Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent scorching. (10-15 minutes)

Recipe View 2 mins In a separate bowl, whisk together the cornstarch and the remaining 2 cups of cold water until smooth, creating a slurry. (2 minutes)

Recipe View 3 mins Once the blueberry mixture is boiling, slowly pour in the cornstarch slurry, stirring constantly to prevent lumps from forming. (3 minutes)

Recipe View 2 mins Continue to cook and stir the mixture for 2 minutes more, until it has thickened to a glossy, pie-filling consistency. The mixture should coat the back of a spoon. (2 minutes)

Recipe View 10 mins Ladle the hot blueberry pie filling into 7 sterilized quart jars, leaving 1/2 inch of headspace at the top. (10 minutes)

Recipe View 5 mins Wipe the rims of the jars clean with a damp cloth. Place sterilized lids on the jars and screw on the bands until finger-tight. (5 minutes)

Recipe View Process the filled jars in a pressure canner at 5 pounds of pressure for 5 minutes. Be sure to follow the manufacturer's instructions for your pressure canner. (processing time varies)

Recipe View Carefully remove the jars from the canner and place them on a cloth-covered surface or wooden board, several inches apart, to cool completely. (cooling time varies)

Recipe View As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly. After 12-24 hours, check the seal by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Sealed jars can be stored in a cool, dark place for up to a year.