Yesterday the kids and I went to our local blueberry field and picked blueberries for an hour. Me with 2 ‘helpers’ and 1 on my back, picked just over 5 pounds. I was surprised at what difference a year makes in maturity in the kids when it comes to picking. Last year my youngest (at the time) was complaining and wanting to be held the entire time. This year she put her sibling under the table when it came to picking. Being short she had an eye to blueberry view of all the perfect little globes of blue. So once the 2 older ones had used the ‘emergency’ potty chair that I keep in the van for such purposes. (ie. picking blueberries in a field, fourth of July fireworks, etc.) I decided it was time to pack it in and head home.
It is time to freeze the blueberries. Step by step to follow:
- DON’T wash them. The water will freeze on the blueberries and they will be a sloppy mess when you defrost them. If you feel the need to clean them rub gently between a clean dry dish towel.
- Spread them on a cookie tray. Preferably one with sides. I have a non stick matt on this one. It is not necessary. I just didn’t want you to see the darkness of my cookie sheets. This makes for better photos. Make sure they are in a single layer.
- Freeze till firm.
- Measure out a portion. I choose to do a 2 cup portion. I find that is what is called for in a lot of recipes. Plus that is what I need when I make blueberry pancakes!
- I have a seal and vac system so that is what I use. You can use freezer storage bags or boxes.
- Be sure to label them with the portion as well as the date.
The point of spreading them on a cookie sheet and freezing them is so that the blueberries don’t become one big frozen block. By spreading them out in one layer the blueberries freeze individually verses freezing them in a mass.
