On Monday our friend Jill set up a blueberry field trip for school. It was so nice. The blueberry farm was just 5 minutes away and we started at 9:00. Mr. Vence gave each child a green quart container and set it in a bucket and just let us loose to pick. Last year we picked at an abandoned blueberry farm it was over grown and very hard picking. Mr. Vence’s is kept up wonderfully! He mows between his bushes and there is netting over all to keep the birds out. I was picking barefoot! Monday it got up to 91 degrees so, 9:00 a.m. and barefoot were great for me!
So, there were lots of pickers! And to be sure, lots of berries went into our mouths. Mr. Vence also took the children around and talked about how he started, what he did to the soil to make it acidic enough for the berries, mulching etc. It was educational and fun to get together with other home educating moms and families. As a gift Mr. Vence gave each child the quart they picked! That was more than generous! seeing some of the families had 5 and above children! We also picked extra and went home and put them up for the winter. We were able to put up 16 quarts of blueberry pie filling and 5 quarts of jam.
Blueberries look so pretty in the jar!
I am enclosing the pie filling recipe for you. Just a tip from our low sugar kitchen. We decreased the sugar by 2 cups and the filling was very yummy last year. I am writing the recipe for the amount of sugar it called for.
Blueberry pie filling:
6 quarts blueberries
6 cups sugar
2 1/4 cups Clear gel ( we get this at our bulk food store)
7 cups cold water
1/2 cup lemon juice
Wash and clean berries of stems and leaves.
Whisk clear gel and sugar to blend.
Cook clear gel, sugar, and water on high, stirring constantly. When it thickens and to boil , add lemon juice and stir for 1 minute.
Put the hot gel into a very large bowl, add berries and gently fold the two together trying to avoid breaking the berries.
Then you just put this mixture into your jars, we used a wooden spoon and just spooned it in, it is very sticky and isn’t a pouring consistency. We leave a good 1″ head space put our lids on and water bath for 20 -25 minutes. It almost always oozes out some in the water bath. But that is o.k. if your lid is sealed.
I am not sure if you can freeze this or not. Does any body know?