Blackberry pie filling, simmering gently on the stove, evokes memories of summer sunshine and warm kitchens. Canning this delicious fruit allows you to enjoy its vibrant flavor long after the blackberry season ends. This guide provides a comprehensive approach to making and safely canning blackberry pie filling, ensuring a pantry stocked with homemade goodness year-round.
What You'll Need:
Ingredients:
- 4 cups fresh blackberries (about 2 pounds)
- 2 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1/4 cup cornstarch (or tapioca starch for a clearer filling)
- 1/4 teaspoon ground cinnamon (optional, for a warm spice note)
- Pinch of salt
Equipment:
- Large, heavy-bottomed saucepan
- Canning jars (pint-sized are ideal for pie filling)
- Lids and bands for canning jars
- Jar lifter
- Large pot for water bath canning
- Ladle
- Bubble remover tool
- Clean kitchen towels
Step-by-Step Guide to Canning Blackberry Pie Filling:
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Prepare the Blackberries: Gently wash the blackberries and remove any stems or leaves. Inspect them carefully and discard any that are overripe or damaged.
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Combine Ingredients: In the large saucepan, combine the blackberries, sugar, lemon juice, cornstarch (or tapioca starch), cinnamon (if using), and salt. Stir gently to combine all ingredients thoroughly.
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Simmer the Filling: Place the saucepan over medium heat, stirring frequently, until the mixture comes to a rolling boil. Reduce the heat to low and continue simmering for about 5-7 minutes, or until the filling has thickened considerably. Stir constantly to prevent sticking and burning.
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Sterilize Jars and Lids: While the filling simmers, sterilize your canning jars and lids. You can do this by boiling them in water for 10 minutes. Keep them submerged in hot water until ready to use.
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Fill the Jars: Carefully ladle the hot blackberry filling into the sterilized jars, leaving about 1/4-inch headspace at the top. Use a bubble remover tool to remove any air bubbles from the jars.
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Wipe the Rims: Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
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Seal the Jars: Place the lids and bands on the jars and tighten them fingertip tight. Do not over-tighten.
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Water Bath Canning: Place the filled jars in a large pot, ensuring they are covered by at least an inch of water. Bring the water to a rolling boil and process for 10 minutes. (Adjust processing time based on your altitude; consult a reliable canning resource for altitude adjustments.)
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Cool and Check Seals: Carefully remove the jars from the boiling water using a jar lifter and let them cool completely on a towel-lined surface. You should hear a "pop" sound as the jars seal. Check that the lids are concave (pushed down in the center).
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Storage: Once cooled and sealed, store your canned blackberry pie filling in a cool, dark, and dry place.
How Long Does Canned Blackberry Pie Filling Last?
Properly canned blackberry pie filling can last for 12-18 months. Always check for bulging lids or signs of spoilage before using.
How to Use Your Canned Blackberry Pie Filling:
Your homemade blackberry pie filling is perfect for pies, cobblers, crisps, and even yogurt parfaits! Simply heat it gently before use if you prefer a warmer filling.
Can I Freeze Blackberry Pie Filling Instead of Canning It?
Yes, you can freeze blackberry pie filling. Allow the cooled filling to cool completely, then transfer it to freezer-safe containers, leaving some headspace for expansion. It will keep frozen for up to 6 months.
What is the best way to can blackberry pie filling?
The water bath canning method, described above, is the safest and most reliable method for canning blackberry pie filling to ensure it's shelf-stable. Always follow established canning guidelines for your altitude and ensure your jars are properly sealed.
Does blackberry pie filling need pectin?
Adding pectin is not strictly necessary for this recipe as the cornstarch (or tapioca starch) provides sufficient thickening. However, some recipes may include pectin for added assurance of a firm set.
Can I use frozen blackberries to make pie filling for canning?
While possible, it is generally recommended to use fresh blackberries for canning to achieve the best flavor and texture. Frozen blackberries may release excess water during cooking, potentially affecting the consistency of the filling.
By following this detailed guide, you can confidently create delicious and safely preserved blackberry pie filling, ensuring a taste of summer whenever you desire. Remember to always prioritize food safety when canning. Consult reliable sources like the National Center for Home Food Preservation for the most up-to-date canning guidelines.
