In the Kitchen – Freezing Berries

It’s berry picking time – blueberry picking.

There are lots of Pick-Your-Own farms and orchards to explore. While you are at it, why not pick more than you need and reap the benefits of seasonal prices by freezing some for later. Use them in yogurt shakes, muffins and pies for a taste of summer all year long.

To have perfect blueberries throughout the winter, here’s all you need to do:

Rinse the berries in a large colander; remove any stems or stray leaves and drain. Place a clean, dry dish towel on the bottom of a rimmed nonstick baking sheet and add the berries in a single layer. Gently roll the berries around the pan until they are dry. Remove the towel and again arrange the berries in a single layer on the baking sheet.

Place the baking sheet in the freezer. Once the berries are frozen solid, remove the berries from the baking sheet and transfer to plastic, re-sealable freezer bags or air tight plastic containers and return to the freezer.

Whether you are baking a pie or blueberry muffins, do not defrost the blueberries before you use them.  They will get soft and mushy. Just throw them into the pan, pie shell or batter as you would regular blueberries.

This technique also works well with strawberries.

Want more? Click here for more tips, tricks and tools!

What’s your favorite kitchen trick or tip? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

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