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The crust was the best part of the pie. I'll use that recipe again. As for the pie--it was soup, and we will have to eat it like cobbler. Next time I try to can pie filling, I will buy ClearJel from Kitchen Krafts, even though their shipping charges are somewhat high. This "DutchJel" clearly does not hold up to repeated heating. It's not equivalent to ClearJel, as the supermarket sign said.
On Zen's Baking Circle site, Cass/Kid Pizza reminded me that I could have reduced the filling over heat until it thickened. I'm not sure why that simple solution did not occur to me. I will use it when I use the other jars that I canned. In the old days with the Baking Circle, I could always count on someone being online at almost any time of day or night who, if I posted, would have reminded me of this basic fact. I look forward to a day when we will have that on this site and perhaps on Zen's.
In the meantime, I'm taking suggestions for a catchy name for my "new" dessert sensation--pie crust served in a bowl with soupy blueberry filling ladled over it. Isn't marketing wonderful?
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.
cwcdesign: Once you paste it in, you may need to edit it a bit for spacing. I usually do an edit before I paste, then an edit after it is pasted before I hit submit. In addition to deleting double posts, I also try to fix spelling, since we were without the edit button at KAF for a long time.
I'm going to wait until Mike has time to run a report before I post any other recipes. As we close in on 2000, I'm getting confused about what was posted and what was not. I thought that I had done janiebakes, but maybe not?
There are also doubles on some of Annabella's recipes, since I posted them without the pictures before Rottiedogs worked out how to include them. While not all of her recipes had pictures, a lot of them did.
I am getting close to the end of any threads I saved, but I need to look over what is there and see if I have some additional ones.
This site is feeling like home, since we were able to bring along some of the "furniture" from the BC. And the new "furniture" and layout are great. Thanks to everyone for the work!
Ok! 3- 8 oz. jars and one 4-oz jar are now cooling on the counter. A scant half cup is in the refrigerator. It will be used with David Lee's biscuits tomorrow morning!
Note: It was still too warm this morning to heat an older oven to 450, so I had the jam on toast. Yum.
I guess no one has tried this. I read about making a strawberry refrigerator jam in a KAF blog. I also read about it at a website that evaluates bread machines. There are mixed opinions as to whether the jam made in a bread machine will be too watery, since with a closed lid, the liquid can't evaporate. I will go ahead and give it a try and see if it can be canned.
After some additional reading, I've decided not to use the bread machine. While I know that mine does not leak, I read how in older machines, sometimes the liquid can dribble out the bottom where the paddle turns, go down into the motor, and ruin the machine. I'll just make a blackberry-black raspberry jam that does not have many black raspberries in it.
I read the blog at KAF about jam in a bread machine, and I also read about it at the following site:
It's a bread machine review site, but it has other features as well. There seems to be some uncertainty as to whether the jam gets the set needed to gel, even with pectin, since the water cannot evaporate in the closed machine.
I shall give it a try with the black raspberry/blackberry combination and report back.
