Canning blueberry pie filling 🫐🥧.Combine sugar and clear-jel.Whisk or stir a bit to remove lumps.Add juice or water. Stir to combine.Bring to boil. Stir to remove clumps. Reduce heat, cook about 10 minutes until thickened.Fold berries into sauce to heat.Pour hot pie filling into hot jars with the aid of a canning funnel, leaving 1 1/2 inch headspace.Remove air bubbles with a tool or wooden or plastic chopstick.Wipe rims of jars with damp paper towel with vinegar.Apply lids. Screw on band finge
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Canning blueberry pie filling 🫐🥧.Combine sugar and clear-jel.Whisk or stir a bit to remove lumps.Add juice or water. Stir to combine.Bring to boil. Stir to remove clumps. Reduce heat, cook about 10 minutes until thickened.Fold berries into sauce to heat.Pour hot pie filling into hot jars with the aid of a canning funnel, leaving 1 1/2 inch headspace.Remove air bubbles with a tool or wooden or plastic chopstick.Wipe rims of jars with damp paper towel with vinegar.Apply lids. Screw on band finge
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