Blackberry Pie Filling Canning Recipe

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Imagine biting into a warm, juicy blackberry pie in the heart of winter. The sweet and tart flavor explodes on your tongue, transporting you back to summer days. With this blackberry pie filling canning recipe, that dream can become a delicious reality! Canning pie filling at home is a wonderful way to preserve the bounty of the season, offering convenience, homemade goodness, and the ability to enjoy fresh fruit flavors long after the harvest. This article provides a safe and easy-to-follow guide for creating your own blackberry pie filling that you can enjoy any time of year.

Why Can Your Own Blackberry Pie Filling?

There are so many reasons to embrace the art of canning your own blackberry pie filling. Let’s explore a few!

Superior Taste

Let’s face it: homemade always tastes better! Canning your own blackberry pie filling allows you to control the quality of ingredients and create a flavor profile that perfectly suits your taste. Forget the overly sweet, artificially flavored fillings from the store – with this blackberry pie filling canning recipe, you can craft a truly exceptional product.

Cost-Effective

When blackberries are in season, they’re often available at affordable prices, especially if you have access to local farms or pick-your-own operations. By canning your own pie filling, you can take advantage of these seasonal deals and save money compared to buying pre-made fillings year-round. Think of it as an investment in future delicious desserts!

Control Over Ingredients

Commercial pie fillings often contain a laundry list of additives, preservatives, and artificial flavors. When you can at home, you have complete control over every ingredient that goes into your jar. You can adjust the sweetness level to your preference, choose organic ingredients, and avoid any ingredients you’re sensitive to. This blackberry pie filling canning recipe empowers you to create a healthier and more wholesome product.

Convenience

Imagine a sudden craving for blackberry pie. With jars of homemade pie filling on your pantry shelf, you’re just a few steps away from a warm, comforting dessert. No need to run to the store or spend time prepping fresh fruit – your pie filling is ready to go whenever you need it. This convenience is especially valuable during busy weeknights or when unexpected guests arrive.

Gift-Giving Potential

A jar of homemade blackberry pie filling makes a thoughtful and appreciated gift for friends, family, and neighbors. It’s a tangible expression of your care and effort, and it’s sure to be a welcome addition to any pantry. Decorate the jars with a festive ribbon and a handwritten tag for a truly personalized touch.

Safety First: Canning Essentials

Before we dive into the recipe, it’s crucial to understand the importance of safe canning practices. Canning is a science, and following established guidelines is essential to prevent spoilage and ensure the safety of your food.

Understanding Canning Safety

Proper canning techniques are crucial to eliminate harmful bacteria and create a vacuum seal that prevents spoilage. Using a tested and approved recipe is paramount, as these recipes have been specifically formulated to ensure adequate acidity and processing times. The most significant risk associated with improper canning is botulism, a severe form of food poisoning caused by the bacterium *Clostridium botulinum*. This bacterium thrives in low-oxygen environments like canned goods, so it’s vital to follow safe canning procedures to prevent its growth.

Required Equipment

To can your blackberry pie filling safely, you’ll need the following equipment:

  • Water Bath Canner (or Steam Canner): A large pot with a rack that holds jars submerged in boiling water. Steam canners can be used if they meet specific guidelines for acidification.
  • Canning Jars: Use canning jars specifically designed for home canning. Pint or quart jars are recommended for pie filling. Make sure you have enough jars for the amount of filling the recipe yields.
  • Canning Lids and Bands: New lids are essential for each canning session, as they contain a sealing compound that ensures a proper seal. Bands can be reused as long as they are in good condition.
  • Jar Lifter: A tool specifically designed to safely lift hot jars in and out of the canner.
  • Wide-Mouth Funnel: Makes it easier to fill jars without spilling.
  • Ladle: For transferring the pie filling into the jars.
  • Bubble Remover/Headspace Tool: A plastic or wooden tool used to remove air bubbles from the filled jars and measure headspace.
  • Clean Kitchen Towels: For drying jars and wiping up spills.

Ingredient Quality

Using fresh, high-quality ingredients is essential for the best-tasting and safest canned pie filling. Choose ripe, unblemished blackberries for optimal flavor and texture. It’s vital to use Clear Jel as your thickening agent. Clear Jel is a modified cornstarch that is specifically designed for canning. Unlike regular cornstarch or flour, Clear Jel will not break down during the canning process, ensuring that your pie filling remains thick and stable. Sugar is also an important ingredient, contributing to both sweetness and preservation. Finally, lemon juice is crucial for increasing the acidity of the filling, which is essential for safety. Always use bottled lemon juice for canning, as the acidity level is consistent. Fresh lemon juice can vary in acidity, which may not be safe for canning.

The Blackberry Pie Filling Canning Recipe

Now, let’s get to the heart of the matter: the blackberry pie filling canning recipe! This recipe has been tested for safety and yields a delicious, flavorful filling that’s perfect for pies, cobblers, and more. This recipe is for approximately 6-7 pint jars.

  • 6 quarts fresh blackberries, washed and stemmed
  • 7 cups granulated sugar
  • 1 1/2 cups Clear Jel (canning thickener)
  • 1 cup bottled lemon juice
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon ground nutmeg (optional)

Here are the steps you’ll need to follow:

  1. Prepare the Jars: Wash canning jars, lids, and bands in hot, soapy water. Rinse thoroughly. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until you’re ready to fill them. Lids should be simmered in hot (not boiling) water.
  2. Prepare the Blackberries: Wash the blackberries thoroughly. Gently crush about half of the blackberries to release their juices.
  3. Combine Ingredients: In a large stainless steel pot, combine the crushed blackberries, whole blackberries, sugar, Clear Jel, lemon juice, cinnamon (if using), and nutmeg (if using). Stir well to ensure the Clear Jel is evenly distributed.
  4. Cook the Filling: Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. Continue to cook, stirring constantly, until the filling thickens and the Clear Jel is fully activated. This should take about 5-10 minutes.
  5. Fill the Jars: Ladle the hot pie filling into the hot sterilized jars, leaving 1 inch of headspace.
  6. Remove Air Bubbles: Use a bubble remover tool to gently release any trapped air bubbles from the filling.
  7. Wipe Jar Rims: Use a clean, damp cloth to wipe the rims of the jars, ensuring they are free of any food residue.
  8. Adjust Lids and Bands: Place a lid on each jar and screw on a band fingertip tight. Do not overtighten.
  9. Process in Water Bath Canner: Place the filled jars in the water bath canner, ensuring they are completely submerged in boiling water. The water level should be at least 1 inch above the tops of the jars. Bring the water back to a rolling boil and process for the following times, adjusted for your altitude (see below):
    • Pint jars: 30 minutes
    • Quart jars: 35 minutes

    Altitude Adjustments:

    • 1,001 – 3,000 feet: Add 5 minutes
    • 3,001 – 6,000 feet: Add 10 minutes
    • 6,001 – 8,000 feet: Add 15 minutes
    • Above 8,000 feet: Add 20 minutes
  10. Remove Jars and Cool: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. Leave at least one inch of space between the jars.
  11. Check Seals: Allow the jars to cool completely, undisturbed, for 12-24 hours. After cooling, check the seals. The lids should be concave and should not flex when pressed. If a jar did not seal properly, refrigerate the filling immediately and use it within a week, or reprocess the filling with a new lid.

Troubleshooting and Tips

Canning can sometimes present challenges. Here are a few common problems and how to solve them.

Common Canning Problems and Solutions

  • Jars not sealing: This could be due to improper headspace, damaged lids, or insufficient processing time. Ensure proper headspace, use new lids, and process for the correct amount of time, adjusting for altitude.
  • Siphoning during processing: Siphoning (loss of liquid from the jar during processing) can occur if the canner boils too vigorously or if the jars are not cooled properly. Maintain a gentle boil and allow the jars to cool completely undisturbed.
  • Discoloration of the filling: Discoloration can occur if the filling is exposed to air or if the jars are stored in a warm, light place. Ensure proper headspace, remove air bubbles, and store jars in a cool, dark, dry place.

Tips for Success

  • Use a tested and reliable recipe, like the one provided above.
  • Measure ingredients accurately.
  • Don’t overfill the jars.
  • Process for the correct amount of time, adjusting for altitude.
  • Let the jars cool completely undisturbed before checking the seals.

Using Your Canned Blackberry Pie Filling

Now for the fun part: enjoying the fruits (or berries!) of your labor. Here are some ways to use your canned blackberry pie filling.

Making a Pie

The most obvious use is, of course, making a delicious blackberry pie! Simply pour the contents of one or two jars (depending on the size of your pie dish) into a prepared pie crust, top with a second crust or a crumble topping, and bake until golden brown. A classic blackberry pie recipe usually suggests baking at 375 degrees Fahrenheit for about 45-50 minutes, but check for golden-brown crust and bubbling filling.

Other Uses

Your canned blackberry pie filling is incredibly versatile. Use it to make cobblers, crisps, or turnovers. It’s also delicious as a topping for ice cream, yogurt, or pancakes. Get creative and experiment with different ways to enjoy your homemade filling!

Storage Recommendations

Store your canned jars of blackberry pie filling in a cool, dark, dry place. Properly canned and stored pie filling can last for up to a year or even longer. Once a jar is opened, refrigerate any leftover filling and use it within a week.

Conclusion

Canning your own blackberry pie filling is a rewarding experience that allows you to preserve the taste of summer and enjoy delicious homemade desserts year-round. By following this simple blackberry pie filling canning recipe and adhering to safe canning practices, you can create a pantry full of delicious, homemade goodness. Now, gather your blackberries, grab your canning equipment, and get ready to create some culinary magic! With this simple Blackberry Pie Filling Canning Recipe, you can enjoy the taste of summer all year long!