Blueberries have gotten a lot of good press lately (and rightly so -- we’re talking antioxidants galore). Unfortunately, they’re really only in season during the summer, and the berries we get from grocery stores the rest of the year tend to taste a bit blah, since they have to be shipped from halfway across the world. But with this simple trick, you can enjoy fresh, flavor-filled blueberries all year long (all while reducing your carbon footprint). Here’s how:
Pick ’em ripe. Start with the freshest and the ripest berries you can get your hands on. Blueberries have a fairly short peak season, so the best time to stock up is in mid-July.
Clean ’em. Use cold water to really rinse them off. Then thoroughly pat the berries dry using a tea towel and remove any tiny stems.
Freeze ’em fast. Line a cookie sheet with parchment paper, and spread the blueberries out in a single layer, making sure that none are touching. Place the cookie sheet on a flat surface in the freezer for no more than two hours (just long enough that the blueberries get fairly frozen, but not long enough that freezer burn begins to form). Why not just throw them directly into the freezer bag? This extra step prevents the berries from all sticking together later, so you don’t have to thaw every single berry you stored just to make a smoothie.
Pack ’em tight. Remove the cookie sheet from the freezer and transfer the berries into an airtight plastic container. Resealable plastic bags intended for storing items in the freezer work best. But before you seal up each bag, use a straw to suck out all the air (genius, right?). Label and date the bags before placing them in the freezer. The berries will keep for up to a year, so feel free to freeze a bunch.
Thaw ’em. When you’re ready for your blueberries, move them to the fridge to thaw for blueberry muffins, jams, pies or even a tasty oatmeal topper. For a frozen treat, pop ’em into your mouth as-is or use them to make an antioxidant-filled smoothie!
-- Paula Kashtan
Dec 17, 2010