By Tessie2


12 cups blueberries
3 cups sugar
3/4 cup cornstarch
1 tablespoon grated lemon peel
1/4 cup lemon juice

Wash and drain blueberries.
Combine sugar and cornstarch.
Stir in blueberries; let stand until juice begins to flow; about 30 minutes.
Add lemon peel and lemon juice.
Cook over medium heat until mixture begins to thicken
Ladle pie filling into can-or freeze jars or plastic freezer boxes, leaving 1/2 inch headspace.
Cool at room temperature, not to exceed 2 hours.
Seal, label and freeze.

Yield: about 5 pints.