What do you find is the best way to can blueberries for pies and other desserts?

I've always frozen them, but this year we raised chickens so my freezer space is at a premium.

I was thinking of packing the berries into quart jars (for pies) and pint jars (for cobblers and such) and using light syrup, but I'm thinking that might make them too sweet -- is that true?

What about canning a blueberry pie "filling"? The BBB has one but that's a freezer recipe.

Any suggestions? Thank you so much!

Jill