1. Fill your water bath canner with two inches of water and set it on a stove over low heat.
2. Sterilize the jars by boiling them in water with dish soap or using the sterilize cycle on your dishwasher.
3. Clean the canning lids and bands with warm soapy water.
4. Warm up the jars by placing them in the canner.
5. Bring a large stainless steel pot of water to a boil and add blueberries, cooking for one minute.
6. Drain the blueberries, saving the blueberry water in a bowl and keeping the blueberries covered.
7. In the same pot, combine sugar and Clear-Jel, whisk in 4 cups of reserved blueberry liquid, and boil.
8. Reduce heat. Simmer the mixture, stirring it constantly until it thickens. Add lemon juice and nutmeg, and cook for one minute while stirring.
9. Remove from heat and gently fold in the warm blueberries.
10. Take one hot jar at a time from the canner, and use a ladle to fill them with hot pie filling, leaving 1 inch of headspace.
11. Remove air bubbles with a soft kitchen instrument.
12. Wipe the jar rims with a damp paper towel, place the lid on, and screw the band down until fingertip tight.
13. Submerge the jars in the canner, ensuring they are fully covered with water. Bring the water to a boil and process pint jars and quart jars for 30-45 minutes per elevation:

Water Bath Canner Processing Time

• 0 – 1,000ft: 30 minutes
• 1,001 – 3,000ft: 35 minutes
• 3,001 – 6,000ft: 40 minutes
• 6,001ft and up: 45 minutes

Post Processing

1. Turn off the heat after the processing time and remove the canner lid. The jars should sit in the canner for 5 minutes.
2. Carefully transfer the jars to a clean towel or protected surface using canning tongs or a jar lifter. Leave them to cool on a cushioned countertop for 12 to 24 hours.
3. Test the seals by gently pressing the center of the lids with your thumbs to check for proper sealing. Remove the screw bands and store sealed jars in a cool, dry place. For unsealed jars, reprocess with new canning lids or refrigerate and use the contents within 7 days.