Blueberry Pie in a Cast Iron Pan

--FOR 7 QUARTS FILLING--
6 qt Fresh or thawed blueberries 6 c Granulated sugar 2 1/4 c Clear Jel(tm) 7 c Cold water 1/2 c Bottled lemon juice 20 dr Blue food coloring (opt.) 7 dr Red food coloring (opt.)

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