FOR 1 QUART FILLING
3 1/2 cup fresh or thawed blueberries
3/4 cup granulated sugar, plus...
2 tbsp granulated sugar
1/4 cup clear jel(tm), plus...
1 tbsp clear jel(tm)
1 cup cold water
3 1/2 tsp bottled lemon juice
3 drop blue food coloring (opt.)
1 drop red food coloring (opt.)
FOR 7 QUARTS FILLING
6 qt fresh or thawed blueberries
6 cup granulated sugar
2 1/4 cup clear jel(tm)
7 cup cold water
1/2 cup bottled lemon juice
20 drop blue food coloring (opt.)
7 drop red food coloring (opt.)
Directions
Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen
blueberries may be used. If sugar has been added, rinse it off while
fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6
cups at a time in 1 gallon boiling water. Boil each batch 1 minute
after the water returns to a boil. Drain but keep heated fruit in a
covered bowl or pot. Combine sugar and Clear Jel(tm) in a large
kettle. Stir. Add water and, if desired, food coloring. Cook on
medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained
berries immediately and fill jars with mixture without delay, leaving
1 inch headspace. Adjust lids and process immediately. See Table 1
for suggested quantities.
Table 1. Blueberry Pie Filling. Quantities of Ingredients Needed (See
ingredient list above).
Table 2. Recommended process time for Blueberry Pie Filling in a
boiling water canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0-1,000 ft: 30 min.
1,001-3,000 ft: 35 min.
3,001-6,000 ft: 40 min.
Above 6,000 ft: 45 min.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Blueberry Pie Filling Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is possible to read the history of `recipes` way back into distant history, in fact as far back into history as early Egypt, and possibly even further. However, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and desserts, something that is very familiar to us today. He also tells us how the Romans used a good variety of herbs, including some that we all recognise like basil, fennel and parsley. Later, there were some books which were published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of meals on the menus of the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for a torrent in books on cookery, some of which are kept safe in academic collections. For the decades that followed, the upper-class families of Wesstern Europe strove to serve the most extravagent meals, and because of this chefs and their recipes were highly sought after. Even so, it was during the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications were greatly in demand mostly as a result of higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Blueberry Pie Filling recipe.
