On July 4th, my Aunt Joanne and I had
conversation regarding blueberries and blueberry pies. My aunt is
not a fan of blueberry pie but likes blueberry pancakes and was
interested to learn more about how to freeze local blueberries when
they come into season which they are doing now.
I've found local blueberries are easy to freeze, freeze well, keep for up to 10 months and can be used in
pies, muffins, pancakes, scones,--essentially any recipes which
requires blueberries and baking time. Unlike green peppers and apples, blueberries
do not freeze into one solid mass when frozen which means you can
forego measuring amounts until you need to use them.
To freeze local blueberries, you'll
need:
Quart size freezer safe ziploc storage
bags,--one bag for every pint (approx. 2 cups) of blueberries
Pour one pint of blueberries into one
quart size freezer safe ziploc storage bag, removing any leaves which
may have ended up in the pint. Place bag flat in freezer.
When ready to use blueberries, measure
the amount you need. If recipe calls for fresh blueberries, make
your first to step to be put measured amount of blueberries in a
colander and run under lukewarm water until almost thawed or put
blueberries in freezer safe ziploc bag, seal bag, fill medium to
large bowl with medium-hot water and place blueberries in the water.
As you go forward with your recipe, the blueberries will thaw.
