Home Canned Blueberry Sauce ~ Moscato Blueberry Sauce ~ Dessert Topping ~ Home Canning

#BlueberrySauce #Dessert #HomeCanning

This dessert topping is so easy and delicious. Blueberry Moscato adds an elegant touch and takes this topping to the next level. Pour on pancakes or waffles, drizzle over cake, cheesecake or ice cream… yum!

12 c. fresh or frozen blueberries
2 1/2 c. Blueberry Moscato (water or apple juice)
3 c. sugar
1/4 t. salt
1-2 t. pure vanilla extract

Ladle hot sauce into a hot pint or half pint jar leaving 1/4” headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 15 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

Recipe Source: The Canning Kitchen: https://amzn.to/2KsO1sp

Canning Without Sugar: https://www.canr.msu.edu/news/home_canning_without_sugar

Sugar Substitutes In Canning: https://www.healthycanning.com/smarter-sweet-choices-for-your-home-canning/#:~:text=Stevia%20and%20Splenda%C2%AE%20(aka,or%20%E2%80%9Cdegrading%E2%80%9D%2C%20etc.

Homemade Waffles: https://youtu.be/eWlErpi4vRw

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Hi everyone thanks for visiting my channel if you’re new here welcome i’m carol and i’m so glad that you stopped by i hope you will consider subscribing so today i have a little canning video for you i am doing a little bit of freezer clean

Out uh so there are some things that i need to use up and one of them is this giant bag of blueberries uh these are wild blueberries i get them from costco they are fantastic and so i got to thinking maybe we should make some blueberry sauce fruit sauces are

Wonderful to have in your pantry they’re fantastic for spreading over pancakes or waffles for adding to yogurt or oatmeal they’re also great to make desserts with you can spread it over top of a lovely cheesecake or on top of cake just lots of great ways to use them

They also make fantastic gifts so we’re going to use up these delicious frozen blueberries to make some blueberry sauce today now you can use fresh or frozen blueberries fresh blueberries are fantastic to use as well blueberries are not really on sale where i live plus i wanted to clean out my freezer so

I’m going to be using frozen ones but you can totally use fresh if they are in season where you live that would be fantastic mine are wild blueberries so they’re kind of on the smaller side um but regular blueberries are fine as well now if you’ve hung around my channel

Very much you know that i like to put a little bit of a carol twist on things so i am going to add a little something extra to mine i’m going to be adding this fruscato blueberry wine i’m going to use this in place of the water that is called for in the

Recipe one of the reasons i’m doing this is because my sisters and i are for the first time ever taking a sister trip and we’ve rented a house up in michigan in the next month to go and spend some time together anyway we love waffles and i have one sister that particularly

Loves blueberries so i’m gonna be making homemade waffles to take for us for breakfast and i’m also gonna take this blueberry sauce for them i know they’re gonna love it we all enjoy drinking moscato when we get together so i’m gonna add a little moscato to our blueberry sauce that we’re going

To be using on our waffles so i wanted to make it a little bit extra that’s why i’m adding the wine you can totally skip the wine just use uh water instead so anyway that was my thought process for that now this recipe comes from the canning kitchen cookbook

I’ve talked about this book before this is a really nice canning book to have in your arsenal if you don’t have it already it’s all water bath recipes and she’s got some really great combinations and easy things to can so if you’re new to canning this is a great book to have

I really like this recipe for blueberry sauce because it’s very simple it’s just blueberries sugar water a pinch of salt and some vanilla extract so there’s nothing no extra ingredients that you wouldn’t want in your sauce or really no ingredients that you wouldn’t have on hand so this is super easy

But i do want to note that in the ball complete book of home preserving in this book there is also a recipe for blueberry sauce the reason why i didn’t go with the one in the ball book is because it calls for things that i didn’t really want in my blueberry sauce

But it would be delicious they use apple juice instead of water they are using some lemon juice and some lemon zest and corn syrup that really wasn’t the vibe i was going for but just as an fyi if you’re looking for another blueberry sauce that has some other things added to it

You might want to give that one a look as well so this is really easy stuff here all we have to do is add basically all of your ingredients with the exception of the extract into a large saucepan so we’re just going to bring it up just

To a boil over high heat we’re going to reduce the heat to medium and continue boiling gently for about 15 minutes you want to make sure you stir it frequently so that nothing scorches or burns she does make the note that we want to allow cook the sauce long enough to allow it

To darken a lot and thicken a little the note in both the ball book and in her notes she they both state that the blueberry sauce will be thin when you can it and it thickens as it stands on your canning shelf so just be

Aware of that it’s going to be kind of thin when we can it up but it will thicken as it stands so i’m going to bring you in close and we’re going to get started okay guys here we go really easy stuff here i have 12 cups of frozen blueberries you

Can defrost them first if you want to i didn’t defrost them i don’t see any need to do that i’m going to turn my heat on a medium-high heat we are going to add two and a half cups of our blueberry wine if you don’t groove on the wine just do

Two and a half cups of water you could also use another fruit juice if you prefer we’re going to add three cups of sugar and just a little pinch of salt a quarter of a teaspoon i’m gonna give that a stir we’re gonna bring it to a boil reduce our heat to

About a medium and then we’re gonna let it boil gently for 15 minutes while all that’s happening i’m going to get my canner and my jars ready so simple okay guys we have a nice gentle boil going on here so you just want to make sure that you are stirring it fairly frequently

Like i said you don’t want anything to scorch or burn and just let it boil gently for about 15 minutes we want it to start to thicken just a little bit it’s not like i said before it’s not going to be really thick it will thicken as it stands on your shelf so

We just want it to thicken a little a little bit of evaporation to happen and some concentration of flavor and while that’s happening i’m going to get my canner and my jars going and we’ll be all set for canning this up okay guys my sauce has been gently bubbling

For about 15 minutes like i said there’s not going to be a huge change in thickness it will thicken slightly but 15 minutes is about all you need to make sure that it’s nice and hot a little bit of evaporation and concentration happening so we’re going to turn off our heat

We’re going to give it another stir and then we’re going to add about a teaspoon of vanilla extract pure vanilla extract if you please i’ll probably add a little bit extra a little bit more than a teaspoon but the recipe calls for a teaspoon and i have

To tell you that moscato the blueberry moscato is absolutely divine in here i highly encourage you to give it a try okay so you can either water bath or steam can this if you hang around my channel you know i love steam canning so i have my rack and

My steam canner and i have three quarts of simmering water in there waiting for me that are those are the instructions for my canner if you are using a water bath canner you want to make sure you have enough water in your canner that it will cover your jars by about an

Inch once you put your jars in there um and you want your water to be near simmering as well you can can this in pints or you can can this in half pints the time is going to be the same i’m going to be canning it in pints okay

We are starting with two hot jars i’m using these really pretty flute jars by ball i think that the sauce is going to look beautiful in here make sure you start with hot jars because we are putting very hot liquid into our hot jars and we don’t want any thermal shock

To happen so we’re going to carefully ladle in our blueberry sauce to one quarter inch head space okay once you’ve reached your quarter inch head space you’re going to take a de-bubbling tool chopstick or plastic butter knife to release any air bubbles and then we’re going to take a paper

Towel dipped in white vinegar make sure you clean your rims really well we don’t want anything to interfere with a good seal we’re going to add our lids and then our bands to fingertip tight okay guys that should give you about four pints or eight half pint jars if you’re using

The half pint jars um and i had a little bit extra left over but you should get around four pints so we’re going to go ahead and put the lid on our canner we’re going to crank our heat up to high just a note so something we’ve learned through

Experience make sure you measure your head head space fairly carefully we’ve learned that siphoning can happen especially when you’re dealing with a hot sugar syrup base when you’re like when you’re canning fruits or in this case the sauce anything with hot syrup and it can tend to siphon a little bit so measuring

Your head space correctly is really important so even though our head space is just a quarter of an inch you might want to go just a little bit more than that just to make sure you’re giving yourself plenty of space so we have less of a risk of siphoning happening

So anyway we’re going to turn our canter up to high when i am when my gauge is in the green zone i can start my processing time if you are water bath canning you want to make sure you are at a full rolling boil before you start your processing time

We’re going to process for 15 minutes and then i’ll bring you back and show you this delicious sauce okay guys we are all done with processing i processed for 15 minutes just like i told you and i let my jar set for about five so they’ve been sitting in my caner for

About five um so there you go i know it’s hard to see the blueberries because it’s so dark but really pretty and um so tasty i really really love the blueberry moscato in there really delicious so i hope you’ll give that little twist a try

But like i said you can always just use water or you could use fruit juice of some sort the apple juice that ball suggested would be fine if you could find blueberry juice even better so lots of options there anyway i enjoy you coming along with me today um just know blueberries are

Pretty high in pectin naturally so your sauce will set as it sits on the shelf so no worries about that if it starts out a little runnier than you would like it will set up i hope you enjoyed coming along with me today if you have any comments or

Questions leave them for me in the comment section i will leave um a link in the description box for the both of the canning books that i shared and i will also leave you a link for delicious belgian waffles i do have a video on those and they

Would be fantastic with this on top also we have memorial day weekend coming up here very shortly this sauce would be delicious poured over an angel food cake very festive very fun really delicious and pretty so i hope you’ll give that some consideration as well

Have a great day guys and i will see you next time