How to Can Blueberry Pie Filling at Home

How to Can Blueberry Pie Filling at Home

If you aren’t already canning blueberry pie filling-darlin’ you need to fix that! This recipe has only six ingredients, doesn’t require a pressure canner, and will give you limitless options for breakfast, lunch or dinner! You won’t believe how easy it is to can blueberry pie filling at home!

Enjoy fresh blueberry taste all year long!

Canning is a wonderful method to preserve fresh produce because it locks in the natural flavors and nutrients while extending their shelf life. By canning your own lemon blueberry pie filling, you have full control over the ingredients, ensuring a quality product free from artificial additives. Plus, there’s something satisfying about opening a jar of homemade goodness in the midst of winter and relishing in the taste of summer.

You Can Use Fresh or Frozen Blueberries to Can Blueberry Pie Filling!

If you’re a fan of the delightful combination of tart lemons and juicy blueberries, then canning your own lemon blueberry pie filling is an excellent way to capture the essence of summer. Better yet, this recipe isn’t picky because you can use either fresh or frozen berries. If you opt for fresh, stick with ripe, firm berries that have uniform color. If you’re using frozen berries that have sugar on them, you’ll need to rinse them off while still frozen, then fully defrost them before canning. Both will give you an excellent result.

These recipes are quick to make with Blueberry Pie Filling:

Lemon blueberry pie filling is incredibly versatile and can be enjoyed in various ways. Here are some delicious ways to savor and use your lemon blueberry pie filling:

  1. Classic Blueberry Pie: Use the filling to make a traditional blueberry pie. Pour the filling into a pre-baked pie crust, cover with a lattice or full crust, and bake until golden brown and bubbly. Serve it warm or chilled with a scoop of vanilla ice cream or a dollop of whipped cream.
  2. Tart or Pie Bars: Spread the lemon blueberry pie filling onto a buttery shortbread or graham cracker crust to create delicious tart or pie bars. Bake until set, cool, and then cut into squares for a handheld treat.
  3. Breakfast Pastries: Fill puff pastry or crescent roll dough with the lemon blueberry pie filling, fold them into turnovers or pinwheels, and bake until golden and flaky. These make for a delightful breakfast or brunch treat.
  4. Parfaits: Layer the lemon blueberry pie filling with Greek yogurt or whipped cream in individual glasses to create a refreshing and visually appealing dessert parfait. Top with granola or crushed graham crackers for added crunch.
  5. Pancake or Waffle Topping: Warm the lemon blueberry pie filling and use it as a delicious topping for pancakes, waffles, or French toast. The combination of sweet blueberries and tangy lemon will take your breakfast to the next level.
  6. Ice Cream Topping: Drizzle the chilled lemon blueberry pie filling over a scoop or two of vanilla ice cream for a fruity and indulgent dessert. Add some crushed nuts or whipped cream for extra texture and flavor.
  7. Yogurt Mix-In: Swirl the lemon blueberry pie filling into plain or flavored yogurt to elevate its taste and add bursts of fruitiness. It makes for a quick and delightful snack or breakfast option.
  8. Cake or Cupcake Filling: Use the lemon blueberry pie filling as a filling for layer cakes or cupcakes. Slice the cake layers, spread the filling between them, and frost with a complementary frosting for a delightful burst of flavor in each bite.

Remember, you can get creative and adapt these ideas based on your preferences and culinary experiments. Lemon blueberry pie filling is a versatile ingredient that adds a burst of fruity goodness to a variety of dishes, making it a staple for any blueberry lover.

Recipe Notes

  • Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered because it aids in ensuring the safety and storage stability of the fillings. 
  • When using frozen cherries and blueberries, select unsweetened fruit. If sugar has been added, rinse it off while fruit is frozen.
  • Collect, measure, and use juice from thawing fruit to partially replace the water specified in the recipe.

Altitude adjustments are as follows:

  • 0 to 1,000 Feet in Elevation: 30 minutes
  • 1,001 to 3,000 Feet in Elevation: 35 minutes
  • 3,001 to 6,000 Feet in Elevation: 40 minutes
  • Above 6,000 Feet in Elevation: 45 minutes

Equipment Needed

You don’t need anything fancy to water bath can, but there are a few tools that will make your life a lot easier. These are the tools I use, love and recommend:

  • Large Stock Pot with lid
  • Canning Scoop
  • Canning Funnel (with built-in headspace measurement)
  • Jar Lifter

Blueberry Pie Filling | Canning Recipe

You can use this lemon blueberry pie filling to make delicious pies or as a topping for ice cream, pancakes, or yogurt. Enjoy!


  • 4 cups blueberries
  • 1 1/2 cups granulated sugar
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 1/2 cup water OR reserved blueberry water
  • 1 cup EZ Jel or any other pectin suitable for canning
  • 1 tsp butter (optional, to reduce foaming)
  • 7 half-pint canning jars with lids and bands


  • Prepare the canning jars and lids by washing them thoroughly with hot, soapy water. Rinse well and place them in a large pot filled with water. Bring the water to a boil and let the jars and lids simmer for at least 10 minutes. Keep them hot until ready to use.
  • Bring a few quarts of water to a boil on the stove and blanch the blueberries for 30 seconds to 1 minute until they're heated through.  Work in batches, and be gentle with the fruit so it doesn't fall apart.  Remove them with a slotted spoon and keep them warm while making the clear gel mixture.
  • Combin EZ jel and sugar in a large pot big enough to hold all the fruit comfortably. Wisk in 2 cups of reserved blueberry liquid. Stir frequently and bring to a boil over medium-high heat. Continue to cook until the mixture begins to bubble, is fully dissolved and has thickened slightly.
  • Stir in lemon juice, lemon lemon zest (and any other spices you prefer). Remove pan from heat and slowly fold in warm blueberries.
  • Carefully ladle the hot pie filling into the prepared jars, leaving about ½ inch of headspace at the top. Use a clean, damp cloth to wipe any spills or drips from the jar rims. Place the lids on the jars and screw on the bands until they are fingertip-tight (not too tight).
  • Process the jars in a boiling water bath. Place the jars on a canning rack or a folded towel in a large pot filled with boiling water, making sure the jars are completely submerged. The water should cover the jars by at least 1 inch.
  • Bring the water back to a gentle boil and process the jars for 30 minutes. After the processing time, carefully remove the jars from the water bath and place them on a towel-lined countertop. Allow the jars to cool completely.
  • Once the jars have cooled, check the lids for a proper seal. Press down on the center of each lid. If the lid doesn't move or make a popping sound, it is sealed correctly. If any of the jars did not seal, refrigerate and consume those within a few weeks.
  • Store the sealed jars in a cool, dark place for up to one year. If any jars did not seal properly, refrigerate and consume those within a few weeks.

Why is Water Bath Canning Safe for this Recipe?

A water bath canning method is considered safe for canning blueberry pie filling because it helps create a sealed and sterilized environment inside the jars, preventing the growth of harmful bacteria and molds. This recipe is adapted from the Ball Complete Book of Home Preserving. I made adjustments to the spices used (lemon zest instead of cinnamon) and I’m using EZ gel (which is non-GMO and gluten free) instead of Clear Jel. Each of these modifications are approved adjustments. Here are a few other reasons why a water bath is safe for this recipe.

  1. Heat Penetration: During the canning process, the filled jars are submerged in boiling water. The heat from the water penetrates the jars, reaching the interior of the pie filling. This high temperature ensures that any potential bacteria or enzymes present in the filling are destroyed, making it safe for long-term storage.
  2. Jar Sterilization: Prior to filling the jars with the blueberry pie filling, they are first sterilized by boiling them or using a dishwasher. This step eliminates any existing bacteria or contaminants that may be present on the jars’ surfaces.
  3. Sealing the Jars: Once the jars are filled with the pie filling, the lids are tightly secured. As the jars cool down, a vacuum seal is formed, preventing any air or contaminants from entering the jars. This vacuum seal is crucial for maintaining the safety and quality of the canned product.
  4. Acidic Environment: Blueberry pie filling often contains ingredients like lemon juice, which adds acidity to the mixture. The acidity of the filling helps inhibit the growth of harmful bacteria and further contributes to the safety of the canned product.

It’s important to note that a water bath canning method is suitable for high-acid foods, like most fruit-based pie fillings, jams, and preserves. These foods have a pH level below 4.6, which inhibits the growth of bacteria like Clostridium botulinum, which causes botulism. If you are canning low-acid foods, such as vegetables or meats, a pressure canner is required to ensure safety.

By following proper canning procedures, including accurate processing times and using reliable recipes, you can safely can your blueberry pie filling using a water bath method, allowing you to enjoy the flavors of summer throughout the year.

Altitude adjustments are as follows:

  • 0 to 1,000 Feet in Elevation: 30 minutes
  • 1,001 to 3,000 Feet in Elevation: 35 minutes
  • 3,001 to 6,000 Feet in Elevation: 40 minutes
  • Above 6,000 Feet in Elevation: 45 minutes

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