How to Can Blueberry Pie Filling

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Blueberry pie is the ultimate summer treat. Canning blueberry pie filling allows you to enjoy that summer goodness all year long! Preserve blueberries with this simple and tasty recipe for home-canned blueberry pie filling.Canning blueberry pie filling lets you enjoy this summer treat all year long! Preserve blueberries with this recipe for home-canned blueberry pie filling.

* * *

Blueberries are one of my favourite summer fruits. I love to eat them fresh, and frozen blueberries can’t be beat! I usually buy a bunch in the summer and freeze pounds of them to use throughout the year in baking, on top of cereal, in smoothies, in oatmeal, on ice cream and yogurt, or just to eat by the handful. But one of my favourite ways to preserve them is to make home-canned blueberry pie filling.

We purchase organic blueberries from a local farm and every year our order seems to get larger and larger! This year I ordered 40 pounds to preserve in various forms and to get us through the year (because I just refuse to pay top dollar for berries from other countries when they’re not in season here, especially non-organic ones that have been sprayed with all sorts of chemicals. Yuck!)

We do have four blueberry bushes of our own, but since this is our first summer in our new home and we only just planted them this spring, we don’t have nearly enough to enjoy fresh and preserve too. (Plus, we have a three-year-old who likes to swipe all the blueberries off the plant as soon as they’re ready to eat!)

I’ve been canning blueberry pie filling for a few years now and every year I seem to put up more and more jars because it is such a handy thing to keep on hand in the pantry all year long! It makes for a super quick and easy dessert if you need to whip something together at the last minute, and I actually find that using this home-canned pie filling makes for a thicker, less runny pie filling than you get when making it fresh.

This recipe is adapted from the Ball Complete Book of Home Preserving, which I affectionately call my “canning bible.” It’s packed with 400 recipes for canning everything from jams, jellies pie fillings and preserves to stocks, soups, sauces and so much more. If canning is something you want to learn more about or you want to expand your repertoire of home canning recipes, I can’t recommend this book highly enough!

If you already own a copy of this book, you might notice that I’ve made a few minor changes to the recipe. For one, I’ve doubled the batch because I just don’t see much point in doing all of the prep work just to make a measly three or four pints. Plus, I like to can my pie filling in quart jars because I find that one quart of blueberry pie filling is the perfect amount for a standard 9-inch pie.

Now, if you’ve read any of my canning recipes before, you know I always stress that you should follow a tried and tested recipe and don’t alter it as it could make your recipe unsafe. However, once you understand how canning works, you can actually tweak recipes a bit here and there. 

Basically the most important thing when water-bath canning fruits like blueberries is that you maintain the acidity levels as this is what prevents botulism spores from growing. Typically when canning most fruits you are able to use the water-bath method because fruits are already high in acidity. The addition of lemon juice helps to make sure that acidity is maintained. 

Blueberry pie is the ultimate summer treat. Canning blueberry pie filling allows you to enjoy that summer goodness all year long! Preserve blueberries with this simple and tasty recipe for home-canned blueberry pie filling.From there, it’s recommended that you don’t change a recipe too much as adding different ingredients can affect the acidity level. However all I did with this recipe was swap plain water for blueberry water (for extra flavour), and add nutmeg (which is quite common in similar canning recipes).

I much preferred the flavour once I added the nutmeg. Of course, nutmeg is completely optional, and you could even make your pie filling without nutmeg and then add it later. Or try cinnamon instead! But I personally find that the nutmeg really brings out the flavour of the blueberries in this pie filling.

Canning pie filling in general is also super easy even if you’re a total canning newbie. You don’t need much in the way of special equipment, but one thing that is highly recommended is using Clear-Jel, which is basically a thickener that takes the place of flour or cornstarch in pie filling. 

Clear-Jel is recommended for canning because flour and cornstarch can end up clumping together and affecting the quality of your canned pie filling. Clear-Jel is a corn derivative just like cornstarch, but is is made to withstand the heat of canning and maintains its consistency. It’s widely recommended for use in canning pie filling and is even considered to be the safer method. But mostly it’s a quality issue.

Using Clear-Jel (cook-type, not instant) will ensure your pie filling comes out of the jar just as good as when it went in!

Otherwise I do recommend a few basic canning tools that will make your life much easier (and spare you from scolding your hands with boiling water or hot pie filling!) These are the tools I use, love and recommend:

Blueberry pie is the ultimate summer treat. Canning blueberry pie filling allows you to enjoy that summer goodness all year long! Preserve blueberries with this simple and tasty recipe for home-canned blueberry pie filling.Once you have everything you need, you’re ready to get canning!

As for what to do with your canned pie filling afterward? Well, of course you can make some delicious, flaky homemade pie crust and use your blueberry pie filling to make a traditional homemade blueberry pie. But there are so many other ways to enjoy it too!

Try it over cheesecake, mixed with yogurt or oatmeal, or for a really quick and easy dessert, dump pie filling into a baking dish and cover with a mixture of rolled oats, butter and sugar to make a crumble. (You can use the same crumble topping that I use for my homemade apple crumble to make a blueberry crumble with this pie filling).

And of course, you could always just crack a jar and eat it with a spoon. There is absolutely no shame in that;)

Oh, and if you like this recipe, be sure to check out my recipe for home-canned cherry pie filling too! While I love blueberry pie, cherry pie is by far my favourite, so I ALWAYS make sure to stock up on home-canned cherry pie filling each summer.

What about you? What’s your favourite type of pie? How else would you use this home-canned pie filling? Leave a comment below and let me know!

How to Can Blueberry Pie Filling

How to Can Blueberry Pie Filling

Yield: 3-4 quarts or 7-8 pints
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 14 cups blueberries (washed and de-stemmed)
  • 3 1/3 cups Sugar
  • 1 1/3 cups ClearJel
  • 1/4 cup lemon juice
  • 1 tsp nutmeg
  • water


  1. Prepare canner, jars and lids.
  2. Fill a large stainless steel pot halfway with water and boil over high heat. Add blueberries and cook for one minute.
  3. Drain blueberries, allowing blueberry water to drain into a bowl. Cover blueberries to keep them warm. Reserve 4 cups of the blueberry liquid. *Note: If you accidentally forget to reserve the blueberry liquid, just measure out 4 cups of regular water.
  4. In a large stainless steel pot, mix sugar and Clear-Jel. Whisk in 4 cups of reserved blueberry liquid and bring mixture to a boil over medium-high heat.
  5. Stirring constantly, reduce heat and boil lightly until mixture begins to bubble and thicken (it will get quite thick and you will feel resistance so you'll know when it's thick enough).
  6. Stir in lemon juice and nutmeg and cook for one minute, stirring constantly.
  7. Remove from heat and gently mix in the warm blueberries.
  8. Remove hot jars from canner one at a time and ladle hot pie filling into each one, leaving just a bit more than one inch of headspace. Remove any air bubbles with a knife and adjust headspace if needed.
  9. Wipe rim, place lid on jar and screw band down until fingertip tight.
  10. Place jars in canner and make sure they're completely submerged in water before placing the canner lid on. Bring water to a boil and process jars for 30 minutes. Once processing time is up, turn off the heat, remove the canner lid and allow jars to rest in the canner for another 5 minutes.
  11. Remove jars and let cool completely before storing in a cool dark place.


Wishing you homemade, homegrown, homestead happiness 🙂



  1. Georges Lebel

    Hum, interesting. Should it be 3,5 quarts or 7 pints ?

    Anna Sakawsky on July 12, 2019 at 12:34 pm
    Hi Lori!
    This recipe makes about 4 quarts or 8 pints.

    Anna Sakawsky on April 24, 2021 at 3:52 pm
    Hi Deena,
    This recipe makes 3 quarts or 6 pints.

    • Anna Sakawsky

      Hi Georges,

      This recipe is adapted from the Ball Complete Book of Home Preserving, which states that the recipe should make 4 quarts / 8 pints. However in practice, I typically only get 3 quarts / 6 pints out of this recipe. Sometimes there’s a little extra leftover that I’ll put in the fridge, but not enough to can. The amounts can sometimes vary. I always prepare extra jars just in case, but usually I get about 3 quart jars or 6 pints from this recipe. Sorry about the confusion!

  2. Janice

    I’m moving hundreds of miles from my overachieving blueberry bush (9 gallons this year!). I’m using all the half pint jars I have to take jam with me to my new home, and I’ve still got buckets of berries. I was all set to try this recipe when I realized it makes 3 quarts. I’ve only got 2 one-quart jars. Then I realized, I can make a pie! Thanks! Boy, I’m gonna miss that bush. 🙁

  3. Georges Lebel

    Bonjour Anna, here in Quebec it is blueberries high season. We got kilos from our garden. We will make preserve as you suggest. To do so, we have two questions : first, can we substitute sugar with maple syrup ? Second, can we substitute Clearjel with chia as the thickener ?
    Merci, have a nice day.

    • Tish Painter

      Great questions, Georges!
      First, yes – you can substitute maple syrup for sugar in canning recipes without any safety issues. However, it will change the product described in Anna’s recipe. The amount to substitute seems dependent on taste preference. One source said for every cup of sugar substitute 2/3 cup maple syrup and reduce the overall liquid by 1/4 cup. BUT as Anna nor I have tried this recipe with a sugar substitute, we can not guarantee the finished product will be the same. This link has some good information on canning fruits with syrup. ( It seems that the product quality may be a concern when making the switch but not safety of the product.
      Secondly, chia seeds have not been tested for use as a thickener and I would not try it. Your best bet would be to omit the thickener completely for canning. The pie filling will be fine to can without the thickener and then you are free to thicken it as you wish when you will actually use it. Again, do not can anything with chia seeds for safety reasons.
      Enjoy all those wonderful blueberries!

  4. Donna

    Getting ready to make a batch of your blueberry pie filling. My blueberries are frozen. Do I need to thaw them first or adjust any cooking time? Wish me luck!

    • Tish Painter

      Hi Donna,
      When using frozen berries, the process is the same with a couple of adjustments.
      First, measure the berries while frozen (like as fresh) for accuracy.
      Second, thaw the berries but as you do do, drain and save the juice they leave and set aside.
      Then follow the process in the recipe including heating in water and draining/saving the liquid (separately from thawed juice).
      When measuring the 4 cups liquid for the recipe, use the thawed juice first and then continue with the warm juice if needed.
      The rest should is the same as in the recipe.

      • Olivia Bejaran

        This is gonna be great! How many finished quarts does the 14 cups make? (On avg)

        • Olivia Bejaran

          Oops! Just saw it, nvm!

  5. Deena

    How many quarts does this make?

    • Anna Sakawsky

      Hi Deena,
      This recipe makes 3 quarts or 6 pints.

      • Donna

        Oh my! I just made 6 pints of this heavenly goodness! I actually had some extra and put it in 2 1/2 pint jars in the fridge. Not sure if I measured wrong or didn’t fill the jars enough. Those two pints in the fridge probably won’t make it through the night! We will eat it with a spoon! Sooooo good! Used the blueberries from my yard. I have enough to do another batch tomorrow, was gonna make jelly with those but now I may just make more pie filling!

        • Tish Painter

          That’s wonderful, Donna! The actual amount of filling really depends on many factors including berry size and volume. That is why I always prep one or two extra jars for the extra that may occur. I don’t always need them, but they come in handy when I do. 😉

  6. Sona

    Hi Anna, Is there anything I can do with all this leftover blueberry water after canning my pie filling?

    • Anna Sakawsky

      Hi Sona,
      If you have blueberry water left over you can turn it into juice or jelly!

      • Trina

        Hi Anna,
        I just made a triple batch of your pie filling and wound up with 9 quarts. I saw above that you mentioned making jelly with the leftover blueberry water. Do you have a recipe for that, or suggestions?

        • Tish Painter

          Hi Trina,
          I am impressed that you were able to make such a large batch of this yummy pie filling! Great job! 🙂

          Jellies are generally very easy. You will only need the juice and some sugar and pectin (and sometimes lemon juice). The amounts of each will vary depending on the pectin you will use. There are several brands out there and you can get a good jelly using any of them (powder or liquid, regular or low sugar). Each package will have recipes inside for jellies and jams for you to follow. For a blueberry jelly just follow the instructions for the berry jelly (it will work for all berries not listed individually). And you can add a bit of water to the juice to make the total amount of juice needed for your recipe if you are little bit short on the volume.

          The process will be similar to Anna’s Spiced Plum Jelly recipe in which she uses a liquid pectin. However, some measurements may be slightly different depending on your choice of pectin and I would remove the spices unless you wanted a touch of the nutmeg like Anna used in her pie recipe. Here is her spiced plum jelly recipe for reference:

          I hope that helps. 🙂

        • Anna Sakawsky

          Hi Trina,

          Tish had some good tips. If you want to use a powdered pectin for your jelly, here’s a good recipe to follow (just sub your blueberry juice for the blackberry juice in this recipe).

          • Babs

            Can this recepie be used for making huckleberry pie filling?

          • Tish Painter

            As I have not tried to can huckleberries in any way, I can not say for certain. I would venture to say that it probably can be done as most berries are similarly handled for canning. I may not use the nutmeg (unless you choose to do so) but I would say to give it a try and see. Maybe do a small batch as a test to see if it turns out the way you like it.

          • Anna Sakawsky

            This recipe is adapted from the Ball Complete Book of Home Food Preservation. It calls specifically for blueberries so I can’t guarantee that huckleberries would work in place of the blueberries in this exact recipe. It shouldn’t be a problem as far as safety is concerned as huckleberries are quite a high acid fruit, but I’m not sure of the amounts or how much liquid you would get out of them for your filling.

  7. Janet Rogers

    If you use frozen blueberries do you still need to blanch them?

    • Lou

      Do you just add the blueberries to the boiling water and cook for one minute or do you bring them back to a boil and cook for one minute after that?

    • Anna Sakawsky

      Yes, you need to bring them up to a boil first.

      • Cindy

        I wish I would have known that because I just made 2 batches and I did not bring the blueberries back up to a boil. Other than that they taste amazing and I hope they come out ok

      • Corrie Norman

        This recipe looks amazing but just to be sure I understand – do I need to boil my blueberries if they are frozen?

  8. Jin

    I’m so excited to try this recipe! Can I make this with a sugar substitute such as erythritol?

    • Anna Sakawsky

      Hi Jin,

      I’ve never tried using a sugar substitute like this but in theory you could. It wouldn’t affect the safety of the finished product however it may affect the flavour so I’m not sure quite how it would turn out. I would maybe try doing a small batch first and then try that out a few days later after it’s had a chance to sit on your shelf for a few days and then if you like the result go ahead and can more. But you may find you don’t like the flavour in the end so I would just start small. The other thing you can do is reduce the sugar content. Again, sugar has no bearing on safety with canning so it would be safe to reduce the sugar. It just might affect the overall flavour and quality of your finished product.

      • Jin

        Great, thank you!

    • Kathleen Marie Green

      A sugar substitute? Why do that if you are looking into fresh canning techniques that have been introduced for hundreds of years.
      Why change a good thing? Personally I wouldn’t give my family anything
      called erythritol! I know they say it’ s natural, but it can’t be as good as plain old refined sugar…just my opinion. However, if there’s a diabetic in the family and you want to eliminate refined sugar maybe someone out there can help, but if that is not the reason then keep it simple, the way granma used to make it.

  9. Deborah Bailes

    This is My first year of Canning and it’s been a great joy!
    When you measure your fruit do you use a liquid measuring cup?
    I attempted to make Cherry Jam and used Turbinado Cane Sugar. It has a more course texture verses Domino Granulated Sugar. The batch did not have a firm set. It is more like a sauce. Do you think the substation of Sugar could have been the problem?
    I’m enjoying all the information on your boards!

    • Pat

      sticky mess. I am sure it will come out like store bought. transferring berries is also messy. I think I will just make the fruit canned and add the clear gel to the semi finished pie.

      • Anna Sakawsky

        You can also can up the filling without the clear gel and add a thickener When you’re ready to make your pie. At this point you can use clear gel or you can use another thickener like flour or cornstarch.

      • Alicia

        Hi! A little late to the conversation but I just made this using 14 cups of blueberries I just picked from my bush. I followed instructions but got exactly 4 quarts out of it. Is that ok? It tastes delicious. Just nervous about the acidity since I got 4 instead of 3 but still only used 1/4 cup of lemon juice. Thanks

        • Anna Sakawsky

          Hi Alicia! Yes as long as you followed the directions and have the correct headspace, etc. if you got a full 4 quarts instead of 3 then it’s fine. I always prepare an extra jar just in case for this exact reason. I always find that the end result is either a little more or less than what it “should” be. Sometimes it’s little things like extra cooking time, temperature, size of the berries, etc. that can cause a difference in the end yield. Totally normal and safe so long as you followed the directions:)

  10. Cissy

    Thank you for this recipe!!!

  11. Doris Mussman

    i,m excited to find your post,as i didn’t know anything about canning pie filling, i will be canning blueberry pie filling tomorrow, and in four days canning peach pie happy to learn about CLEAR jell !! i do have one question however, is there any way to keep the blue berry skins more tender rather than chewy after they are cooked ? thank you for so much information.i’m only 80 and still learning !

    • Anna Sakawsky

      Hi Doris!

      I’ve never had a problem with blueberry skins being chewy once canned. Not with this recipe anyway so I’m not sure what to tell you. If you follow the recipe as it’s written you should have no problems:)

  12. linda

    Can you use stevia for part of the sugar.

  13. Jeanine Carlson

    My Clear Jel was clumpy, so my first batch of pie filling had small hard lumps in it. I sifted the next time around, with much better results. I made one batch with fresh lemons and one with Realemon. The fresh batch was delicious; the other, less so. Thanks for this great recipe with its excellent instructions.

  14. karen cool

    is the liquid clear gel thats used for making jam the same as the clear gel for pies? ive only been able to find jam one

    • Anna Sakawsky

      Hi Karen,

      I’m not sure I’ve seen Clear Jel for jam. Unless you’re talking about Sure Jell? And if so, no they’re not the same. Sure Jell is actually pectin for helping jam set, whereas Clear Jel is a modified corn starch that is used for thickening things like pie filling. Sure Jell would likely make your filling too thick and more like a jam than a pie filling. Clear Jel can be hard to find though so it’s not very well known. Here is where you can purchase Clear Jel online: Hoosier Hill Farm Clear Jel

      • Cindy

        Carnet foods also sells Ultra Gel and it’s amazing. That’s where I buy mine from. Also the nutmeg makes a HUGE difference, 1 tsp is the perfect amount

        • Mary

          Can u use less clearjel if you want a softer set, we would use it more for over cake or on our dessert pizzas. Not sure why the berries need to be boiled. My husband was thinking more whole berry, not mushy?

          • Anna Sakawsky

            Hi Mary,

            Yes, you could use less Clearjel or even none at all and just thicken your pie filling when it comes out of the jar. If you omit it, fill to 1/2 inch headspace and then drain out 1/3 cup of liquid before adding thickener. As for boiling/blanching the blueberries, this is actually done to get the air out of the fruits as otherwise this can cause fruit to float to the top and can cause extra air to try to escape the jars while they’re being processed which can cause sticky liquid to pour out and over the rim preventing a seal. I don’t think the extra one minute of blanching makes them any more mushy than putting them in a boiling water bath for 30 minutes naturally will. They still maintain their shape:)

  15. Holly

    Is it safe to assume you process the same length of time for both the pints and quarts?

    • Anna Sakawsky

      Yes, same processing time, however you’ll need to increase the processing time if you live more than 1,000 feet above sea level. I’ll make a note about that in the post.

  16. Ken Smith

    I feel that you need to re-check number 10, as I feel you have a few items mixed up. Example #9 add lid, #10 submerged without lid. Some people may not know. But beside that I like the recipes and I am a first time user with clear-jel. Thank you for a different/better way of canning a pie mix.

    • Ken Smith

      I understand you are talking about the canner lid but some may not.

    • Anna Sakawsky

      Hi Ken! I totally see what you’re saying! I will specify that I mean the canning lid. Thanks for the comment!

  17. Lori

    How many quarts does this recipe make ?

    • Anna Sakawsky

      Hi Lori!

      This recipe makes about 4 quarts or 8 pints.

  18. Theresa

    Can I use frozen blueberries in this recipe

    • Anna Sakawsky

      Yes you can!

  19. Maribeth

    Can a pressure cooker be used instead of a water bath? If so, at what pressure and for how long?

    • Anna Sakawsky

      Hi Maribeth,
      First off I’m assuming you mean a pressure canner, as you should never can in a pressure cooker. While you should be able to pressure can this recipe in theory, I haven’t been able to find a tested pressure canning recipe for pie filling so I would recommend sticking to water bath canning just to be on the safe side.

  20. Ter

    Does one quart make 2 pies?

    • Anna Sakawsky

      In my experience, one quart will make one pie in a 9” pie plate.

  21. Annette Williams

    Hi, did you use food coloring in your blueberry pie filling or did it turn out that color naturally.

    • Anna Sakawsky

      No food colouring:) That is the natural colour. Blueberries can actually be used as a natural dye!

  22. Judith Chimento

    I bought from an Amish farmer in Lancaster pa. A quart jar of his canned blueberries. My question is; To make the blueberry pie. Do I drain any of the blueberry liquids . Or do I incorporate all in the pie. Canning the fruit is understanding. But do you use a regular recipe to make the pie. Is anything different. Is 4 tsp. Or 4 tablespoons used to make this pie. I would appreciate you telling me. Want to make this pie but, I don’t want to run it. I would appreciate you text me back. Thank you Judy

    • Anna Sakawsky

      Hi Judy!

      If you’re using canned pie filling you do not need to drain any liquid out. Just dump it right in your pie crust and you’re good to go! You can use a regular pie crust recipe (this is the one I use: Just make your pie crust and dump the filling in and bake as normal! I’m not sure I understand what you mean when you ask about 4 tsp. vs. 4 Tbsp. Could you be more specific? I hope this helps. Let me know how it turns out!

  23. Erin

    What exactly is clear Helsinki and can I use anything else at all?

    • Anna Sakawsky

      Hi Erin,

      Clear Jel is a modified corn starch that is commonly used as a thickener in home canning recipes. It is the number one recommended thickening product for things like home-canned pie filling because it gels evenly, while flour and regular cornstarch tend to clump up and leave you with a lower quality final product. You can safely omit it and then add a thickener at the time of baking. I normally wouldn’t recommend a modified food product but it is the most highly recommended product in home canning today and it’s what I use in all of my pie fillings.

  24. Emily S.

    Thanks for sharing this fantastic recipe! I made a batch and had about 1/2 quart “leftover” that I made into a crumble. Delicious! I can’t wait to taste that fresh blueberry taste again this winter. Canning instructions worked perfectly for me! Now I plan to try some of your other canning recipes. Thanks so much!

    • Anna Sakawsky

      That’s so awesome Emily! I’m glad you enjoyed it:) I often find I have “leftovers” from canning recipes, but I honestly never mind. I like having some to eat right away;)

  25. iluvs2fish

    We’ve been growing 12 varieties of organic fruits, berries, grapes etc for 33 years on an acre on edge of town as well as raising chickens for meat & eggs. I was a county fair & state fair competitor in home preservation then became a state fair judge & teach home preservation to new brides etc. I found new products about 15 yrs ago from the Amish community called ThermoFlo & PermaFlo. Superior consistency and best part they’re about half cost of Clear Jel. I’m not sure if you made differentiation between Clear Jel instant and Clear Jel cook in your post above but they’re different products. We use the cook variety in pie fillings. People new to canning aren’t always aware of the difference.
    I’ve picked 36 gallons of blueberries so far this summer and 14gallons of raspberries and now our blackberries are coming on. Before the berries I put up our sour pie cherries & a gazillion red currants. I made jelly with the currants but also steamed a bunch and canned the juice to use in making red currant cordial which I’m doing today along with red raspberry cordial. I”ll use it in drinks like raspberry shrub this winter. Enjoy yourself.

    • Anna Sakawsky

      I didn’t know about Clear Jel Instant. Thanks for clarifying! I will also look into ThermoFlo/PermaFlo. I hadn’t heard of these products either!

      You’re a total inspiration! We are actually just moving to a new house and there is a huge red currant bush out front. I’ve never worked with them and don’t really need new jelly so I was thinking about either drying them to use in tea or juicing them. I love the idea of a red currant cordial! I think I’ll try that. Our raspberries are also coming on so I will keep the cordial idea in the back of my mind for sure. I made a juice concentrate with rhubarb this year that was amazing so I like that idea. Thanks for sharing!

    • Anna

      Your gardening and canning are my goals! Are you in a gardening group where I can find you to ask questions?! Thank you!

  26. Anna Sakawsky

    Thanks for the link! Awesome post by the way!



  1. How to Start Homesteading Wherever You Are - Little House Living - […] there’s nothing like opening up a jar of home-canned green beans, peaches or blueberry pie filling in the dead of…
  2. Beginner’s Guide: Canned Blueberry Pie Filling – p.s. bonjour - […] seemed like they could work, like this one on Waterbath Canning and this one more specifically for Blueberry Pie…
  3. How to Can Everything ~ 100+ Recipes from A to Z — Practical Self Reliance - […] Blueberry Pie Filling […]

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Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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As homesteaders, winter offers us a reprieve from the busy seasons; A time to rest, relax and recharge until next spring. But after a while, we can become restless and cabin fever can start to set in.

Folks like us tend to like to stay productive, even while living slow, intentional lives. We like to feel like we accomplished something every day, whether that means tackling a new project, learning a new skill, preparing a new recipe or simply reading and acquiring some new information that will serve us down the road.

Winter presents us with the perfect opportunity to do all of the above, because as much as there may be snow on the ground and we may feel as if our hands are tied as far as certain outdoor activities we like to partake in the rest of the year, our time is suddenly freed up to focus on all sorts of different things that we often don’t have time for during the spring, summer and fall months.

In the latest issue of Modern Homesteading Magazine, we’re highlighting some of the ways that we can keep entertained and productive and continue learning and adding new skills to our repertoire during the winter months while still taking time to slow down from our usual pace and celebrate all that we’ve achieved over the past year.

In this issue, you’ll find:
🧶 Projects & ideas to help you keep busy and stay productive this season
🐓 Chicken boredom busters to keep your flock healthy and happy all winter
🍄A deep dive into edible and medicinal mushrooms, including how to grow them, forage them and use them to optimize your health
🍽 Levelled up recipe ideas to make a mushroom lover out of just about anyone
🎁 45 holiday gift ideas you can make at home for next to nothing
❄️ And more:)

But the best part is that if you subscribe by the end of December you’ll also get a FREE one-year subscription to gift to someone else.

To subscribe or check out a sneak preview of the winter issue, click the link in my bio @anna.sakawsky or go to

Or message me with the word “Subscribe” and I’ll send you the direct link.

As homesteaders, we spend the better part of our year preparing for winter. Now that it’s here, how will you spend it??

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Another winter is upon us, and it finally offers us a reprieve from the busy seasons of hard work⁣
that begin in the spring and end in the fall. It’s⁣
a much needed time of rest for those of us who⁣
live according to the rhythms of nature, and⁣
in truth it’s a much needed time of rest for all⁣
human beings, whether they spend their days⁣
at home working the land or in the city working⁣
in a cubicle. ⁣

On the other hand, slowing down and⁣
settling in can lose its lustre after a while.⁣
Cabin fever can start to set in by January or⁣
February and we may find ourselves restlessly⁣
waiting for spring.⁣

But there is a happy medium that we can⁣
find between boredom and busy-ness that, in⁣
many ways, only winter can offer us. Because⁣
even though our gardens may be lying dormant⁣
and the trees may be bare and the hens may⁣
not be laying and the wild critters may all be hibernating, there is still life and activity all⁣
around us, even in the depths of winter.⁣

In my latest issue of Modern Homesteading⁣
Magazine, we’re highlighting some of the ways⁣
that we can keep entertained and productive⁣
and continue learning and adding new skills to⁣
our repertoire during the winter months while⁣
still taking time to slow down from our usual⁣
pace and celebrate all that we’ve achieved over⁣
the past year.⁣

And the best part is, until the end of December, all new subscribers to the magazine also get a FREE one-year subscription to gift to someone else, which makes a great holiday gift! ⁣

Click the link in my bio to subscribe or visit:

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I don't know about where you're from, but around here the Christmas decorations have been on store shelves since August and the first carton of eggnog I saw at the grocery store was in September! ⁣

I'm all for celebrating the season, but I think it loses something when it becomes Christmas all year long (or at least when it spans 2 or even 3 seasons!)⁣

I like waiting until December to decorate and put on Christmas tunes, and I definitely won't take my first sip of eggnog until the advent calendar comes out!⁣

That being said, when it is time for Christmas, I enjoy savouring every bit of the holiday season, and that means that when it comes to eggnog, store-bought just won't do. Instead, I whip up my own homemade eggnog, which is way tastier in my opinion, and has less added and unnecessary ingredients, thickeners, etc. It's just eggs, sugar, milk and cream, some liquor if you choose, and a little nutmeg and a cinnamon stick to garnish!⁣

It's also super quick and easy to make yourself.⁣

Grab the full recipe via the ink in my bio @anna.sakawsky or visit ⁣

Do you like to start celebrating Christmas as early as possible or do you prefer to wait until December like me?⁣

Let me know in the comments 👇

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What’s in your bug out bag??

Yesterday I was in my Stories sharing a bit about emergency preparedness and what I’m doing to get prepared for whatever the future holds.

I also asked YOU what emergency skills or supplies you recommend having in your back pocket “just in case,” and one of the responses I got was to have a bug out bag packed and ready to go.

This got me thinking it was high time to pull out my bug out bag and go through it because it’s been a couple years since I last did so. I decided to share it with you here and show you what I keep packed and ready to go and go through what needs updating and what I’m missing.

If the concept of a bug out bag is new to you, have a watch through this video and check out this article on 15 Emergency Preparedness Items You Need to Have Packed and Ready to Go:

Also, if getting more prepared for anything and everything from a power outage to a natural disaster to a medical emergency to a man made disaster like a war or a cyber attack is a goal of yours, be sure to check out the latest issue of Modern Homesteading Magazine, which is packed with great advice on emergency preparedness for any situation. (Link in bio @anna.sakawsky or visit

I’d also love to hear from you!

Do you keep a bug out bag packed?

What do you keep in it?

What types of emergency situations are you preparing for in your area?

Let me know in the comments 👇

#emergencypreparedness #preparedness #prepping #bugoutbag

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Do you have what you need on hand to take care of yourself and your family in the event of a worst case scenario?

With everything going on in the world these days, we’re getting more and more serious about equipping ourselves with the tools, supplies and skills needed to handle emergency situations if the need arises.

Between growing nuclear tensions, the ongoing threat of pandemics, cyber attacks and a looming energy crisis, medical staff and supply shortages, and general “everyday” medical, financial and other miscellaneous emergencies, we’d all be wise to be prepared BEFORE the next emergency happens.

One of our neighbours passed away very suddenly last week (just 50 years old 😔) and it reminded me of just how quickly things can go sideways. As far as we know he suffered a heart attack, and while his wife did everything she could to save him, by the time the ambulance arrived it was too late. It was a wake up call for me, that not only do we need to be prepared with supplies on hand, but with knowledge and skills too. I’m definitely looking into booking a refresher First Aid course and highly recommend everyone reading this do the same if this is a skill you need to brush up on!

This is all part of being more self-reliant, and these skills are becoming more and more important in the world these days.

My hubby @ryan.sakawsky covered many emergency scenarios and how to prepare for them in detail in the latest issue of Modern Homesteading Magazine. If you haven’t had a chance to check it out yet, you can subscribe and read the latest issue via the link in my bio, or by visiting

I’d also love to hear from you! What are you doing to prepare and/or what skills and resources would you recommend that everyone acquire now before it’s too late?

Comment below 👇

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If you feel like your garden struggled more than usual this year, or that many of your homesteading efforts were in vain, you’re not alone.

In fact, I heard from more people than ever before this year who were struggling with their gardens; With extreme or unpredictable weather; With pest problems that seemed worse than usual; With all manner of things that seemed to be conspiring against them and their efforts to grow food.

The fact is, gardening and homesteading comes with an inevitable amount of failure every year, and some years are going to be worse than others.

In the fall issue of Modern Homesteading Magazine, Mike Fitzgerald of @omnivore.culture gets vulnerable and shares his own homesteading struggles, and the insights he gained from a rough year in the garden.

“I held in my heart an overwhelming level of optimism for the 2022 growing season… I couldn’t have been more wrong and could not have possibly prepared for what awaited me in the upcoming months that paved the way into summer,” he begins.

To read the full story, click the link in my bio @anna.sakawsky or go to to subscribe or log in and read the latest issue 🍁

(Quote in the reel by Mike Fitzgerald, “Rolling With the Punches,” Modern Homesteading Magazine | Issue 29 | Fall 2022).

#homesteading #homesteadersofinstagram #selfreliance #gardenersofinstagram #humanswhogrowfood #modernhomesteading

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The world is changing faster than ever.

We’ve barely had time to adapt to the “new normal” and still things are continuing to shift, change, and in some cases spiral more each day.

From rising inflation and persistent supply chain issues, to a looming recession and food shortages that are expected to get worse after a very tough farming year, to a war on European soil and the threat of cyber attacks and (God forbid) a nuclear attack, to the future of digital IDs and increasingly pervasive government control over every aspect of our lives, it’s no wonder more people are looking for ways to escape the matrix and “opt out” of the system.

I consider myself an optimistic realist: I hope for the best and I live fully and freely in the moment, but I prepare for the future accordingly based on what I can see unfolding in our world. And honestly, I find this “sweet spot” to be incredibly empowering.

This is why I do what I do and why I share it with you on a regular basis; I WANT TO EMPOWER YOU TOO!

That’s why I created The Society of Self-Reliance: A private membership that connects you with the resources, support and community you need to reclaim your independence and become more self-reliant in every aspect of your life.

From growing and preserving your own food to crafting and using herbal medicine to life skills like how to manage it all and stay calm in stressful situations, how to prepare for emergency situations and much more, if you’re ready to learn invaluable skills that will help you take control of your family’s food security, health and wellbeing, time, finances, and ultimately over your own future, The Society of Self-Reliance was created for you!

I’m excited to announce that I’ll be reopening the Society doors for a limited time starting next week, and wanted to give you the heads up NOW so that you can get on the waitlist and make sure you don’t miss out when enrollment opens.

To learn more or get on the waitlist, click the link in my bio @anna.sakawsky or go to

#homesteading #selfreliance #livefreeordie

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It’s October, and that means pumpkin spice season is officially here 🎃

This year, instead of spending $5 or more on a PSL loaded with questionable artificial ingredients, why not make your own pumpkin spice syrup at home with REAL PUMPKIN and all-natural ingredients!

All you need is some puréed pumpkin (I make mine with fresh pumpkins, but you can use canned), some brown sugar, cinnamon, nutmeg, ground cloves, allspice and ginger, a splash of vanilla extract and some water.

Bring everything to a boil and then simmer and reduce. Strain into a bottle or Mason jar and store in the fridge for up to a week or so.

Add a tablespoon or 2 of this syrup to your coffee or homemade latte for a better quality, better tasting PSL for a fraction of the cost of what you’d pay at a coffee shop.

You can also add this syrup to homemade kombucha, or drizzle it over pancakes, waffles, French toast or even ice cream!

Grab the full recipe via the link in my bio @anna.sakawsky or go to

#pumpkinspice #psl #homemadetastesbetter #falldrinks

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Do you dream of escaping the rat race and starting a homestead far from the chaos of the modern world?

It’s no surprise that in this day and age, more and more people are ready to leave it all behind and move to a property in the country where they can grow their own food, live a simpler life and become more self-sufficient and less dependent on “the system.” But as romantic as it sounds, it’s definitely easier said than done.

In the latest issue of Modern Homesteading Magazine, I sat down with Ann Accetta-Scott of @afarmgirlinthemaking to talk all about what people need to know about buying and selling a homestead property.

Ann and her husband Justin recently moved from their two-acre homestead outside of Seattle, Washington to a 40-acre homestead in rural Tennessee. Ann and I sat down to talk about the realities of buying and selling a homestead, moving across the country to pursue your homesteading dream, what to look for when you’re searching for your next property, pitfalls to avoid (if you can!), and what you can do if you’re not ready or in a position to make your move just yet.

Whether you’re looking to purchase your first homestead or trying to sell an existing homestead and upgrade to a bigger property, Ann had some great insights to share that can save you time, stress and money when you’re ready to make your move.

Check out the full interview in the fall issue of Modern Homesteading Magazine: link in bio @anna.sakawsky or visit to subscribe, login to the library (if you’re already a subscriber) or view a sample of the current issue!

#modernhomesteading #homesteadersofinstagram #escapethematrix #selfsufficiency #selfreliance #selfsufficientliving

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This is why people don’t trust our medical system!!!

I very rarely go on a rant about current events but this has me feeling really fired up…

My husband and I each got an Amber Alert on our phones the other night along with millions of other British Columbians, informing us of a child abduction in Vancouver. It made the suspect sound like a dangerous kidnapper and said “do not approach. Call 911.”

As it turns out, it was the mother of the child (a 3-year-old boy), who had refused medical treatment without getting a second opinion and follow up blood tests, so the Ministry of Child and Family Services was called, she was arrested and her son was taken from her and was administered medical treatment in the hospital without consent and without a guardian present.

There’s a lot more to this story than I’m able to share in this video or this caption, so I’ll post some links below where you can hear directly from the mom what happened, and check out other IG accounts that have been in direct contact with her and the father. But the point is this was a GROSS misuse of our Amber Alert system, a GROSS abuse of power (turns out the boy wasn’t sick in the end anyway), and has now traumatized this family for life.

Doctors are not gods and as mothers we do not co-parent with the government!!!

This hits close to home for me because I too have been through the medical system and had my concerns dismissed, was misdiagnosed and given wrong information, and was treated with obvious contempt when I got a second opinion.

In this day and age of rampant medical coercion and the erosion of bodily autonomy over our own bodies and over those of our children, this story highlights the dangers of the very slippery slope we’re on.

As parents who only have the best interests of our children at heart, this could happen to any one of us. We can’t let this be normalized. Remember “first they came for (fill in the blank), and I said nothing. Then they came for me and there was no one left to speak for me.”

Check out my stories for the full video that the mom, Wiloh made explaining the details of what happened or check out the comments for links to learn more & support this family.

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I’ve hesitated about posting this reel over and over because I know I’ll probably get backlash, hate and vitriol from some people in return. But I wouldn’t be being true to myself if I didn’t speak the truth that’s on my heart and mind…

If you haven’t noticed, there are currently thousands of Canadians sharing their stories and using the hashtag #trudeaumustgo on their social media posts right now in response to the divisive rhetoric and actions of our prime minister over the past few months. But our media has downplayed the issue and has attributed most of the hashtags to “bot” accounts and foreigners trying to influence our politics.

In response, real Canadians are making videos and sharing their stories to show that we are not bots, but real people who have been negatively affected by the words and actions of our leaders, particularly our leader at the top.

I used to consider myself a lifelong leftist and have supported the liberal government and Trudeau over the years, but after what I’ve witnessed over the past few months; After how he has spoken about Canadians who have made a different medical choice or who have protested mandates (which have done nothing to stop the spread of you-know-what anyway); After the hate and division that has trickled down from the top and infiltrated our communities, I can no longer stand silently by.

While I am 💉, a few months ago when I voiced my support for those who stood up against mandates and against the division being pushed on us by our leadership, I suddenly found myself among what our prime minister called the “small fringe minority” of citizens with “unacceptable views.”

I lost followers, friends and even a couple family members. I was told I’d been “radicalized,” although my views have never changed.

So today I’m adding my voice to the chorus of real, everyday Canadians who are taking a stand against tyranny and division in this country. As the saying goes, if we do not stand for something, we’ll fall for anything. I stand for freedom & autonomy, and against division & tyranny.


(Special thanks to fellow 🇨🇦 homesteader @meggarlandd for inspiring me & giving me the courage to post this:)

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