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

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

   Yield: about 5 pints.

Recipe from Ball Blue Book