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.
Recipe from Ball Blue Book
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Blueberry Pie Filling
Posted by Mrs.Paula on May 20, 2010
https://paulasummerlin.wordpress.com/2010/05/20/blueberry-pie-filling/
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Renee'
/ May 21, 2010that sounds good 🙂
Barbara
/ May 21, 2010Yumyum now that sounds really good, we are going tomorrow to pick blueberries, oh my, I am excited, will get enough to freeze the whole year.. Hugs and thanks for this recipe dear. Barbara♥
Paula
/ May 22, 2010I'm so happy you both like it!