My nine blueberry bushes are producing a prodigious amount of berries this year. The berries are fat and lush from all the rain. I’m always reminded of my dad when I pick blueberries – he planted the bushes for me and left them as his legacy. Yesterday we picked over 40 pints of berries, and there are still more on the bushes. Today I froze them. I’ve been asked how to freeze blueberries, and it goes something like this:
After picking the blueberries, I often lay them in a shallow tray overnight. This makes them taste sweeter because they continue to ripen as starch turns to sugar. I sort through the tray, picking out anything that isn’t a perfect blueberry.
Of course, along the way, you’ll need to sample the berries. The biggest and lushest of the bunch never makes it to the freezer. Rinse the berries off in a big bowl of clean water, then drain them well.
Lay them on an old towel to dry. Choose a towel that you don’t mind getting blue stains on. Lightly dry them with a drying cloth. They don’t have to be all the way dry. See how to dry them here.
Put them in freezer containers, label, and freeze.
Now, you may be asking what to do with all those blueberries. Sometimes I just eat frozen blueberries, and they are delicious. And, all year long I use blueberries in smoothies, muffin, and fruit crisps.
Blueberry crisps taste like summer to me. The flavor brings back a lot of memories. My newest favorite recipe is this one. It’s gluten and dairy free, and uses honey for the sweetener. A delicious indulgence, and it’s quite good for you. What more could you ask for?
Camille Watson is a health educator, speaker and published author of the book Eight Steps to a Real-Foods Kitchen. Her passion is to give individuals and groups the knowledge and tools they need to take back their health. If you are interested in learning more about achieving health through delicious, whole foods and lifestyle transformations, email Camille@camillewatson.com to attend one of her cooking classes or to schedule your free Health Strategy session.