Canning Recipes

Blueberry Pie Filling
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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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