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Kitchen Basics: How To Freeze Blueberries

posted in Food & Drink > Recipes
08/08/2016
  • To freeze your berries, first you’ll want rinse them well. This isn’t as important if you’ve found yourself a no-spray blueberry farm, but I still give the berries a thorough wash regardless.

    Then spread the berries out on paper towels to dry. You want them to be completely dry before you freeze them, otherwise they’ll ice over and stick together.

    Once the berries are completely dry, spread them out in a single layer on a sheet pan (I’ve found that about 2 pounds of berries is a perfect amount to fit on one sheet pan).

  • . Place the entire pan in the freezer for at least 12 hours, or until they sound like marbles rolling around on the metal pan.

    Once they are thoroughly frozen, transfer them to a gallon-sized zip top freezer bag, labeled with the contents, quantity, and date. As good as I think my memory is, I inevitably forget just how long that bag of whatever has been there and end up throwing it out rather than risk it, so believe me when I say labeling is key. The quantity is important too, so when find yourself needing exactly 1 cup or 2 pounds of berries, you’ll know exactly how much you have.

  • Of course, you can apply this technique to other fruit and berries as well. Blackberries can be frozen in exactly the same way. For strawberries, wash and hull the berries (and halve or quarter them if you like) before laying them, cut sides up, on your baking sheet (they’ll stick to the pan otherwise). For peaches or other stone fruit, halve, pit, and slice them into wedges, then arrange the wedges skin side down on the baking sheet, making sure the slices don’t touch each other. For cherries, just wash and pit before doing the same.

  • Before you know it, your freezer will be overflowing with frozen fresh fruit, just waiting to be whipped into a pie or pureed into a smoothie or simmered into a batch of homemade jam.

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