1. Refrigeration: Blueberries should be refrigerated soon after picking. Keep them in their original container or put them in a perforated plastic bag to allow any excess moisture to escape. Store them in the coldest part of the refrigerator and use them within 5-7 days.
2. Freezing: Freezing blueberries is a great way to preserve them for later use. Wash the berries well and pat dry. Spread them out in a single layer on a baking sheet and put them in the freezer. Once frozen, transfer them to a resealable plastic bag and store them in the freezer for up to 6 months.
3. Blanched and Frozen: Blanched blueberries have a better texture and flavor than raw berries for frozen desserts and baked goods. Boil the blueberries for a minute or two and then transfer them to an ice bath to cool down. Drain the berries and then freeze them in a resealable plastic bag or air-tight container.
4. Canning: Blueberries can also be canned in a syrup or just in their own juice. Canned blueberries are a great option for use in pies, cobblers, and other desserts.
5. Dehydrating: Dehydrated blueberries make for a tasty snack or can be rehydrated for use in baked goods. Spread the blueberries out in a single layer on a dehydrator tray and dry them at 135°F until they are crispy.
No matter the method, always wash, and handle the blueberries gently to avoid damage or bruising.
Dr. Sarah Smith is a blueberry expert and author of BlueberryExpert.com. She has been growing and studying blueberries for over 20 years. Her research has focused on the different varieties, growing techniques, and nutritional content of blueberries. She is passionate about helping people to grow their own healthy blueberries and has been a leader in the industry for many years.