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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What’s your favourite food preservation method??

For Angi Schneider of @schneiderpeeps, the answer is pressure canning, hands-down.

The fact is, there are many ways to preserve food, and each of them has its place and serves its purpose. But the only preservation method that allows you to preserve full meals that are ready to eat straight out of the jar is pressure canning.

Water bath canning allows you to preserve high acid foods like fruits, pickles, jams and jellies.

Fermenting adds beneficial bacteria, increases the nutritional value and adds a distinct (and acquired) flavour to foods.

Dehydrating and freeze drying are great long term storage preservation methods, and are a great option for preppers, hunters or anyone who needs to carry their food preps with them.

Pressure canning, on the other hand, allows you to have jars of food ready to serve and eat at a moment’s notice. It’s great to hand on hand during an emergency, but it also serves as practical, every day food that you and your family will actually eat.

Whether it’s a busy weeknight and you have no time to cook, you’ve got unexpected company or you find yourself in the middle of an emergency or power outage, having jars of healthy, homemade food –including full meals– on hand always comes in handy.

Angi and I sat down to chat about the many benefits of pressure canning, and about her brand new book Pressure Canning For Beginners And Beyond in an interview for the fall issue of Modern Homesteading Magazine (out now).

To read the full interview and/or to check out Angi’s new cookbook (which includes some seriously drool-worthy canning recipes like Chicken Marsala, Beef Street Tacos, Maple Ginger Glazed Carrots and French Onion Soup), click the link in my bio @thehouseandhomestead or go to to subscribe and get your first issue free!

For a limited time, you can also become a member and get full access to our entire library of issues for just $7.99/year. Link in bio to get all the goods:)

Seriously though… What’s your favourite food preservation method and why? (There are no wrong answers!)

Let me know in the comments below!👇

For the past week or so, I’ve been sharing a new morning routine I've been committing to...

It's the simple act of lighting a candle to start each day.

In this age of unnatural blue light emanating from our screens, fluorescent and even LED lighting from overhead lights and lamps, it can be quite a shock to the system to go from sleeping in complete darkness to flipping on the bright lights and checking email on your smartphone first thing in the a.m.

By simply lighting a candle and allowing your eyes a minute or two to adjust before turning on the lights or checking a screen, you have the power to create a much calmer and more peaceful start to your day, and that has lasting effects that can and will stay with you all day long.

I know I’m not the only one who can benefit from this simple but powerful morning ritual, so I decided to start a challenge to encourage others to do the same.

If you'd like to participate, grab a candle and a pack of matches (or a lighter) and commit to lighting a candle to start your day for as many days as you can during the month of October.

Every time you share a photo of your candle/morning ritual on Instagram posts or stories and tag me @thehouseandhomestead and use the hashtag #candlelitmorning, you'll be entered to win a naturally-scented candle of your choice from Plant Therapy!

This being said, I know that good quality candles aren't exactly cheap, but you can save a tone of money by learning how to make your own!

If you're interested in learning how to make your own all-natural soy candles with essential oils at home, I'm currently offering my DIY Scented Soy Candles Masterclass for FREE as part of the Handmade Holiday Giveaway, hosted by my friend and fellow Vancouver Islander Diana Bouchard of @wanderinghoofranch

Other limited-time freebies include:

* Exclusive homestead holiday recipes
* Free knitting and crochet patterns
* Free homemade cocktail mixers course
* Cute printable gift tags and more!

Click the link in my bio @thehouseandhomestead to check out everything that's included in the Handmade Holiday Giveaway.

And don't forget to join in the #candlelitmorning challenge right here on Instagram!

Sometimes I don’t post photos because I can’t think of a brilliant, thought-provoking caption to go with each one.

But then again, sometimes a photo speaks for itself:)

This weekend reminded me how important it is to be present, both with ourselves and with the ones we love. This weekend I was reminded of what I’m truly grateful for. 🧡

Happy (Canadian) Thanksgiving!

#givethanks #staypresent #familyiseverything

Drop a ❤️ below 👇 if you can relate!

A professional teacher turned homeschooling mom of two, Allyson Speake was spinning her wheels trying to keep up with her family’s fast-paced modern lifestyle until she made the intentional decision to slow down and quit her job as a teacher to stay home and educate her children at home. Nowadays she helps others do the same!

If you’ve ever stumbled across her Instagram page @tanglewoodhollow, you’ve likely been met with beautiful photos of children playing and exploring in the woods, nature crafts, treasures and toadstools galore. Her passion for slow, seasonal living and nature-based education shows in everything she posts!

But her inspiring Instagram page is just a glimpse into what she has to offer other homeschoolers, teachers, parents and guardians from all walks of life who want to bring a little more seasonal magic into their children’s lives, and who know that the best classroom is the great outdoors.

I sat down with her for the latest issue of Modern Homesteading Magazine and she shared some real nuggets of wisdom for anyone with young children (not just homeschoolers!)

In the interview, Allyson shares that “on average three-year-olds can identify 100 different brand logos, and that increases to 300-400 by age 10.” If that’s not reason enough to turn off the TV and get outside, I don’t know what is!

“Whatever children are exposed to, they are able to soak it up like sponges, but they aren’t getting that exposure to nature,” she says.

Catch the full interview in the Fall issue of Modern Homesteading Magazine. Subscribe for free to read your first issue free or become a member to get this issue plus access to our entire library of past issues for just $7.99/year!

Link in bio @thehouseandhomestead or go to

#homeschool #homeschooling #naturebasedlearning #naturebasededucation #wildandfreechildren #freerangekids

🛠 “Even the simplest tools can empower people to do great things.”
- Biz Stone

The other day I asked you what the most valuable asset is on your homestead, and I shared that mine is my dear husband @thehumblehandyman

Everyone who knows him knows he can build and repair just about anything. It’s a true talent, but he’s also spent years learning and sharpening his skills.

But talent and skills are only half of the equation; You’ve gotta have the right tools for the job!

As homesteaders, our main mission in life is to become more self-sufficient, and that extends to building and repairing things at home. But whether you’re an expert handyman or a fledgling fixer-upper, you can't do the job if you don't have the right tools on hand.

If you’re just starting out and wondering what tools to invest in, The Humble Handyman and I put together a list of 15 essential tools that everyone should have on hand for minor repairs and odd jobs around the home (and homestead), along with tips on how to actually use each one.

Link in bio @thehouseandhomestead to check it out or go to

Which of these tools do you already have?

Which ones are next on your list to invest in??

What are your go-to tools to use around your house and homestead??? (Duct tape totally counts 😉)

Let me know in the comments below! 👇

#toolsofthetrade #toolkit #diy #handyman

🪓 What’s the most valuable asset on your homestead?

For me, it’s this guy right here.

He was only away for two weeks, but that’s all the time it took for me to realize how much he brings to the table, and how valuable it is to have a live-in handyman on a homestead!

When our burner crapped out on our stove in the middle of a canning project last week, I had no idea how to fix it and was ready to buy a brand new stove, but luckily Ryan came home with all of his tools just a couple days later and fixed it for a fraction of the cost of buying a new stove.

When we were getting chickens, he built our chicken coop. When I wanted to put in new garden beds, he built them. Deck? Done! Firewood? Chopped! Bathroom? Remodelled! Car broken down? Fixed! (Did I mention he’s a trained mechanic too?)

If you don’t have your own handyman at home though, you can still learn the skills you need to become more self-sufficient when it comes to tackling new building projects and repairing and maintaining things at home.

I’m thrilled to announce that @thehumblehandyman now has his own regular feature in each issue of Modern Homesteading Magazine, where he’ll share simple steps you can take to increase your self-sufficiency by learning how to DIY all sorts of projects around your house and homestead.

In his debut feature, he shares 5 simple steps you can take this fall to help you prepare your house and homestead for the coming winter, all of which could save you time, money and effort during the season of rest.

Check out the full article in the Fall issue of Modern Homesteading Magazine, available now!

Link in bio @thehouseandhomestead or go to to subscribe and read your first issue free, or become a member and get this issue plus unlimited access to all past issues for just $7.99/year!

I’d love to know what handyman/DIY skills or projects you’d like to see featured in future issues. Leave a comment below👇and let me know!

#handyman #homesteading #diy #handymanhusband #skills #woodworking #jackofalltrades #selfsufficiency #selfsufficient #selfsufficientliving #sustainableliving #homesteadersofinstagram

Did you know you can now buy pumpkin spice ramen noodles, pumpkin spice Pringles, pumpkin spice macaroni and cheese, pumpkin spice sausages and even pumpkin spice dog treats?

It’s not exactly a stretch to say that we’ve taken the whole pumpkin spice craze a little bit too far.

But our obsession with pumpkin spice speaks to something much deeper than the flavour itself. (Let’s be honest, pumpkin spice ramen noodles sound gag-worthy).

The reason we tend to love pumpkin spice so much is because it triggers feelings of comfort and nostalgia; Memories of days spent with family at the pumpkin patch or around the Thanksgiving table. In short, pumpkin spice triggers our emotions as much as it tantalizes our taste buds.

But let’s be real, pumpkin spice Pringles ain’t it.

If you’re feeling all the fall vibes and craving a little pumpkin spice in your life right now, stick to the tried and true pumpkin spice latte, but ditch the expensive (and highly processed) commercial PSLs and make your own pumpkin spice syrup (with real pumpkin!) at home for a fraction of the cost! Keep it on hand to add to your coffees, teas and steamed milk beverages all Autumn long.

It’s super easy to make and will put pumpkin spice macaroni squarely in its place (and keep it there!)

Link in bio @thehouseandhomestead to grab the recipe or go to

#pumpkinspice #psl #pumpkinspicelatte #fallvibes #fromscratch

I’ve been feeling pulled to slow down and retreat into my home lately; To turn off the news and social media and focus on the tangible things like lighting the wood stove, preserving the mountains of food still coming out of the garden, and slowly stirring a pot of soup as it cooks on the stovetop.

With everything that’s going on in the world right now, I know I’m not the only one feeling pulled toward hearth and home. This is a heavy time for all of us. No one person is meant to bear the weight of the world on their shoulders, but I've heard from so many people lately who say that's exactly how they've been feeling.

If you read my post from a few days ago, you know I’ve been feeling like that too, but luckily, I've learned how to soothe my soul in difficult times.

And so that's what I've been doing lately...

I've been focusing on the tangible things that I can control, like cooking meals and preserving food.

I've been lingering a little longer in the morning, taking time to sit by the river or sip my coffee in front of the wood stove before hurrying on with my day.

And I've been making a conscious effort to turn off the noise of the outside world and give my family and my own emotional health my full attention.

If you've also been feeling that pull to turn off all of the noise and immerse yourself in more nourishing, productive activities, I want to tell you about a collection of resources that will help you do just that.

The Simple Living Collective’s Autumn Issue includes seasonal guides, tutorials, e-books, recipes and more to help you slow down and reconnect with what matters this season.

* Learn how to forage for healing herbs and how to make your own natural medicine

* Find new ways to celebrate old traditions, and create new seasonal traditions with your family

* Discover new seasonal recipes and crafts to do on your own or with your kids

And much more.

If this sounds like it’s exactly what you're in need of right now, check out the Simple Living Collective and get the Autumn Issue for just $25. But this issue is only available until tomorrow, so don't wait…

Link in bio @thehouseandhomestead to grab it now before it disappears 🍁

I laid in bed the other night and couldn’t sleep.

I know that probably doesn’t sound out of the ordinary, especially considering the collective stress we’ve all been through over the past year and a half. But if I’m being totally honest, I’ve done a pretty good job of not letting it get to me.

I used to have really bad anxiety, and I made a conscious effort to learn how to manage it in (mostly) healthy, natural ways. I practice a lot of gratitude every day, and overall I’ve learned to deal with stress, anxiety and negative thoughts pretty well.

Lately though, I’ve been feeling the weight of it all. Aside from dealing with personal issues like our ongoing infertility/pregnancy loss journey and the every day stresses we all face, the bigger things have been feeling bigger and heavier lately; The mandates, the politics, the pushback, the arguments and attacks online, the divisiveness, and the seemingly never-ending pandemic that every single one of us is still dealing with in some capacity.

I’ve been seeing more and more calls to “choose a side.” I’ve witnessed my own close friends on both sides of the debate hurling insults at each other, defending their ground, and refusing to listen to each other’s valid points and concerns.

I’ve even witnessed a widening crack in the homesteading community, despite the fact that so many of our core values and beliefs align and are unique to us.

Despite the division, I would still argue that ALL of us have much more in common than not, and to see the divide continuing to deepen has started to get under my skin lately.

(Continued in comments…)

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