Blueberry Pie in a Jar: Webisode #33


What's Going on Today: Last day in Cooperstown, bike ride with daughter, blueberry picking with Dad!
Naptime Goals: Can 2 quarts of Blueberry Pie filling with my Dad.
Tonight's Menu: Mom's cooking (again!), I am in charge of the corn.
Parenting Lesson of the Day: Never let them wear treasured clothes when blueberry picking.

Last weekend in Cooperstown was so much fun that I'm still writing about it. Luckily, our visit coincided with the height of blueberry season. My Dad and I took my daughter blueberry picking one morning and came home with several pints. We also had a few more pints that we'd picked up at the farmer's market so, come naptime, there was a lot to work with. As you saw earlier this week, I'd already made a cake and this time I wanted to do something different.

The unfortunate part about fruit pies in general is that they are typically seasonal due to the availability of the fruit. However, I have now found a way to get around this. Inspired by my friend Cathy, I made my usual blueberry pie filling recipe and canned it in quart jars for later. As you'll see above, the process was incredibly simple and easily handled during naptime. Once the jars cooled we even took one right over to our friends house as a gift. I think I might have to dedicate a few more naptimes to canning fruit pie fillings. Not only will the larder be stocked with fresh, local berries for the whole winter, but I'll have all of my Christmas presents completed by the end of July!

Blueberry Pie Filling in a Jar
makes 2 quarts
10 c. blueberries, washed and dried
1/2 c. water
1 1/2 c. sugar
6 T. cornstarch
5 T. bottled lemon juice

1. Wash and dry the blueberries and set aside. Sterilize 2 quart jars along with the lids in boiling water or in a dishwasher run without soap.

2. In a large stockpot bring the water, sugar, corn starch and lemon juice and to a boil.

3. Pour in the blueberries very carefully and bring the mixture back to a boil, stirring continuously with a long spoon. Keep stirring for about 5 minutes while the berries release their juices and the mixture thickens, becoming blue and glossy.

4. Set a funnel over a quart jar and ladle in the blueberry mixture, leaving about 1" of room at the top. Repeat with second quart jar.

5. Placed the sterilized lids on the jar and seal them with the rims, only tightening the ring as much as you can with your own hand. Do not force it.

6. Place the jars in a pot of boiling water standing on end. Make sure the water covers the tops of the jars. Boil for 30 minutes, starting the timing when the mixture has returned to a boil after the jars have been added.

7. Remove jars and place in a cool, dry place on a kitchen towel. Allow to cool naturally for a few hours. Store jars for the long term in a cool, dry place until using.

Naptime Notes:
Naptime Recipe Ideas: I am still experimenting with other fruits, but canning pie filling is a smart and economical way to ensure the fresh fruit flavor of summer all year long.
Naptime Stopwatch: Making the filling takes about 10 minutes. Processing the cans in a waterbath takes about 30 minutes.
Naptime Reviews: A great gift, great filling and fun way to preserve summer in a jar - what's not to love!


  1. This sounds great! Wondering if you can do it with apple pie filling as well...this fall when apples are in season? I've always been so scared of canning...but this seems to easy!

  2. Fabulous! While you were putting up your pie filling, I was canning blueberry jam - great minds think alike ;) Lovely - could do with peeled peaches too, I imagine.

  3. Kelsey, Thanks for the shout out! Glad the pie filling went so smoothly. You'll be thrilled to have a fresh berry pie this winter! I can peach pie filling, also, which I'll make into a crisp more often than a pie.

  4. This looks absolutely lovely! I can only imagine how wonderful it will be to have blueberry pie filling in the winter... Now I really wish I had bought some blueberries at the market today!

  5. @SweetandSavory, I've never tried apples, canning is not scary you should try a small batch to give it a try! @LiztheChef, yes peaches would work beautifully, I plan to try that next! @MrsWheelbarrow - YOU are an inspiration! @Jen, run back to the market and get some pie filling! :)

  6. Looks gorgeous. Did you have blue hands when you were finished? :D

    I too have an irrational fear of canning, but also no ability to stop myself buying pounds and pounds of fresh berries whenever I'm at the farmer's market. One of those is gonna have to give!

  7. just found your blog! awesome!

  8. FANTASTIC IDEA! I am so inspired. I love, love, love this idea. I am going to do this for a housewarming present! Glad I found you! Thanks

  9. I just clicked on to your website from Tastespotting. Naptime chef? What an inspired name. I love it because I have been there. I still am there!

  10. @Juliealikesred - don't be afraid of canning, start with a small batch and you'll be fine! @zegliano - welcome! @theurbannaker - this are great housewarming presents, enjoy! @foodieinberlin - welcome! Yes, the name is inspired, by my toddler sleeping in the other room!

  11. fun!!!
    I just "jarred" some blueberries myself...but turned them into a savory version, with balsamic vinegar and rosemary.

  12. What a great idea & a super way to enjoy the freshness of summer in the dead of winter! Cudos!