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My husband and I picked 21 pounds of blueberries today. I want to try again to can blueberry pie filling. I have posted the BC thread from last year, when things did not quite go as planned.
According to the Georgia site that Randyd told us about, a quart is 3 1/2 cups. However, I have very juicy blueberries, which as the discussion says, may cook down to less. I'm thinking of making the 7-quarts of filling, with the idea that I will not get 7-quarts but maybe more like 5.
Does 3 1/2 cups seem to you to equal a quart of blueberries, or should I go with 4 cups?
As I suspected, one of the quart jars did not seal. I think that the flat lid was defective, but I may go ahead and throw away the ring as well. I've put a plastic cap on that jar and moved it to the refrigerator. I'll bake it into a pie. I'll check the seals on the others after they sit for at least 12 hours.
The most complicated part of the process is that the blueberries must first be prepared by plunging each 4-cups into boiling water, waiting for the water to boil again, boiling 1 minute, then removing and draining. I have the perfect pot for that--back in Texas--so I had to improvise here in Indiana with an old fryer basket left over from my husband's parents. I lined it with an industrial-size coffee filter to keep the blueberries from falling through. Cheesecloth might have been better, as I had to change the filter after the second dunking for the final two. (I have the large coffee filters because of the recommendation from KAF that they are great for blind baking pie crusts--and they certainly are!.) Mine came from a restaurant store.
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