I was going to can my blueberry pie filling, but there were technicality issues with using tapioca or cornstarch as the thickening agent. I didn't want to mess with any technicality issues on my first experience, thinking it's best to keep it simple. pickyourown.org
Here is a simplified version of what I had to do, but please check out knowledgeable websites if you want to do this at home. There are a lot of safety precautions associated with canning.
1) First, I had to clean all the bottles and lids in hot soapy water.
2) Next, I sorted, cleaned and removed any stems of 2 gallons of blueberries (took a millennium). 3) Then I calculated my sugar and water ratio for the syrup using the handy dandy table on the pick-your-own website (for 7 quarts, I did 12 cups of water to 2.5 cups of sugar-light syrup).
4) Began heating the syrup to near boiling.
5) Added my 2 TBSP lemon juice to each of the jars.
6) Packed in the berries and heated the jars in very warm water so that when I poured the hot syrup into the jars, they didn't crack.
7) Tighten the lids semi-tight, but not very tight
8) Steamed the jars on a fruit steamer for 20 minutes (once the steam built up to full steam)
9) Remove jars and tighten lids tight, tight.
10) Shauna says that her mother-in-law says that flipping the jars upside-down afterwards is the trick to getting them to seal properly. It worked! None "popped" open as they are known to do sometimes.
...on the steamer..
... and flipped to prevent popping, cooling overnight.