Canning!

In addition to making an award-winning blueberry pie from my handpicked Indiana blueberries, I made and canned some blueberry jam. This was my first time canning anything, and from what I read, things can get pretty complicated with fancy equipment and sterilization procedures. I just stayed low tech and followed the Sure Jell cooked jam recipe that came in the box of Sure Jell pectin.

I made 6 jars of jam at a time, ending up with 24 jars, which took a little less than 10 pounds of blueberries. As it turned out, making jam was much easier than I had expected, just a little time-consuming.

Blueberry Jam

3 pints of blueberries
4 c sugar
1 packet of Sure Jell pectin
6 half pint canning jars

Wash the jars, lids, and bands in hot soapy water. Pour boiling water over the jars and let sit until ready to use. Wash blueberries, crush one cup at a time; do not puree. Measure out sugar but do not add. Put blueberries in large saucepan, add pectin. Stir well; bring to full rolling boil, stirring constantly. Add sugar quickly, stir well. Return to full rolling boil for one minute. Ladle into prepared jars to within 1/8-in of tops. Place jars in large saucepan, fill with water until tops are covered. Bring to boil, boil for 10 minutes. Remove jars and place upright on a towel and cool. After cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and will need refrigeration.) Store unopened jam in dark, dry, cool place for up to 1 year. Yields 6 half pint jars.

Pie Lovers....Unite!

This past weekend, a good amount of the family came to visit me in Ann Arbor to go to the Slow Food Huron Valley 4th Annual Pie Festival (more info here). Admission was one pie per person or $7 for a ticket. I made four pies, of course, because that's more fun than paying for four tickets! Among the pies I made was a blueberry pie, made from blueberries picked in Indiana the weekend before. The pie festival included the composition and reading of 'pie-ku's, a pie walk, pie tastings, and pie judging. Here are some examples of our pie-kus (their authors will remain nameless):

Shoefly, coconut,
Mincemeat, pear, shepherd's, pizza,
It's all pie to me!

Golden sugar crust
Lots of berries creates lust
Taste, a certain must

Pie lovers unite
Seventy pies here tonight
Love is in the air

I like pie it's good.
I mainly like the sweet pies.
Pies smell really good.

The highlight of the night was the pie judging. All pies were entered in the contest, which I didn't realize would happen when I was making my pies. The blueberry pie was my brother's admission, so he registered it with both our names. When the judges announced the winner of the fruit pie category, that's what they announced! We both went up to receive our prize and we had to explain how the collaboration worked. My brother, honestly, explained that I made the pie and he just put his name on it. Everyone laughed as we walked away with our prize of a handcarved pie server. Below is the prize-winning recipe. It's very easy.

Blueberry Pie

3/4 c sugar
3 T cornstarch
1/4 t salt
1/2 t cinnamon
4 c fresh blueberries
1 recipe for 9-in double crust pie (or store bought crust)
1 T butter

Preheat oven to 425 degrees. Mix sugar, cornstarch, salt, and cinnamon. Sprinkle over berries. Line pie dish with one pie crust. Pour berry mixture into crust. Dot with butter. Cut remaining pastry into 1/2 - 3/4-in wide strips and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, until crust is golden brown.