Cook with them!
Of course I pull some out to cook with right away. My resent post “5 Favorite Recipes” has fast and easy to make recipes just waiting for you to try.
The U.S. Blueberry Council has an awesome website full of fantastic information.
For freezing, they suggest doing the following:
- Use fresh blueberries that are completely dry when you pop them in the freezer. Don’t worry about rinsing the berries before you freeze them, the water starts breaking down the skin. Place them spread out on a cookie sheet and place them in the freezer. Once berries are frozen, place them in a freezer bag or airtight container. Store them on your freezer shelf.
- If you prefer to rinse the blueberries first, dry them well with paper towels. Place them spread out on a cookie sheet and place them in the freezer. Once berries are frozen, place them in a freezer bag or airtight container. Store them on your freezer shelf.
- If you didn’t wash your blueberries before freeezing them, rinse them just before use.
- Good for six months.
For more information explore National Center Home Food Preservation.
- to use raw blueberries (which should be packed tightly into jars),
- heated blueberries (which should be loosely packed),
- cooking liquid (water, sugar, syrup or juice), and
- a water canner or a pressure canner.
Whatever method, it’s extremely important to keep all the materials clean, and to read up on regulated steps for safe canning, because unsafe canning can result in harmful bacteria.
Here are some great canning recipes –
Enjoy Blueberry season!