Blueberries 2010

Blueberries.
18 pounds in buckets.
1 hour.
12 pounds in the freezer.
1 hour.
5 quarts preserves.
2 hours.
1 pie.
1 hour.
-------------------------------
18 pounds.
5 hours.
Blueberries in my belly today and all year long.

XOXO
Joce


For reference:

Blueberry Jam
without added pectin

9 cups crushed berries
6 cups sugar

Yield: About 7 or 8 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars. Wash berries before crushing. Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Once sugar is dissolved, cook rapidly to , or almost to, the jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Remove from heat and fill hot jam into hot, sterile jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

NOTE: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; then add sugar and proceed as above.

Blueberry Pie
(filling)


4 cups fresh blueberries

1/4 teaspoon salt

3/4 cup white sugar

1/4 cup water

3 tablespoons cornstarch

1 tablespoon butter

1 tablespoon lemon juice (or 1 teaspoon citric acid in 1 tablespoon water)

In a saucepan, combine 4 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.

Where to pick?
Hill n Hollow