Blueberry Pie Filling

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.

This recipe yields about 5 pints.

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