Blueberry Pie Filling - for freezing

12 c blueberries

3 c sugar

3/4 c cornstarch

1/4 c lemon juice

1 T grated lemon peel (optional)

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

Note: We usually double this recipe, then we have 4 quart jars for freezing and using later, each jar making a pie. For making the pie, thaw the pie filling, fill an unbaked pie shell, put on a top, and bake at 425* until brown and bubbly, I think about 15 minutes, but I'm guessing wildly on that. You don't have to freeze it, you can just make it all into pies!