12 cups blueberries
3 cups sugar
3/4 cup cornstarch
1 tablespoon grated lemon peel
1/4 cup lemon juice
Directions: one line for each direction. When saved the lines will be numbered.
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.
Notes: Recipe originally from "Ball Blue Book"
Rating: ()
Added On: April 15, 2008
* Canning recipes at http://www.mountain-breeze.com/canning/index.html
