If I rinse fresh blueberries before I eat them, does that wash off the antioxidants? Why would washing blueberries before freezing them cause tougher-skinned berries?
The antioxidants in blueberries lie in the berries themselves, not in the pesticides residing on their skin.
Washing them before freezing means that water freezes on the outside. The water crystals puncture the skins of the berries, changing the texture.
I buy organic blueberries which come in a little plastic container. I like to wash them and put them in a tupperware container. After I wash them I place them between some paper towels to let them dry, but they take forever to dry this way. Is there a better way to this?
Had a couple bags of frozen blueberries. Put them in the fridge to thaw. They've been in the fridge for several weeks. Can I still cook with them?
I'm taking a trip to the berry patch today. I'd like to get say 3 pounds of blueberries and freeze them. The problem is that when you defrost them, they're all busted up and mushy. So I wonder if I could put them in the oven at 150 for an hour or so and dry them out a bit before I freeze them. Would that pull some of the water out and result in less exploded berries when the water in them... desiccant packs) and you can mix them in with trail mix too. Maybe not great for baking but heck maybe you can re-hydrate them overnight with some water.
I have been buying fresh berries from the store on the weekends, and am looking for the best way to make them last throughout the week for use as either a snack or as a component for salads. The blueberries last the longest, and I can usually salvage enough by Thursday or even Friday, but the blackberries and raspberries seem to either get moldy, or turn to mush, before Wednesday is over. I've been storing them in the refrigerator in the plastic vented clamshells they come in. Is there a better way of storing them that will extend their shelf-life another 1-2 days or more?
This question has been asked before but only with respect to washing a small container. We have a friend who runs fruit stands in the summer and we typically get 10 pounds of blueberries at a time from him. Before freezing or eating, they need to be washed, and I always struggle to find an efficient way to get rid of the squished berries, the stems, the leaves, etc. I'll post what I do as an answer, but I wonder if there is a better way, or some equipment that would make it easier.
In the summer, I often make a refrigerated blueberry pie. The recipe calls for a graham cracker crust, and you make the filling by cooking one pint of blueberries with one cup of sugar and 3 tablespoons on cornstarch on the stove until the mixture becomes thick. It's then poured into the crust, and topped with another pint of fresh blueberries, and chilled until it's firm. The flavor of the blueberries is delicious, but I always find that there's a pronounced corn starch flavor that detracts from the simplicity of the pie. How could I change the recipe or the technique to decrease
I tried this recipe with good results. http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html So I decided to make plain vanilla muffins using the same recipe except for adding blueberries. However, the texture was not the same - I am guessing this is because of the reduced moisture content from the missing blueberries. Can someone please guide me as to what I should modify to make up for the reduced moisture (assuming that is the cause)? Many thanks
My neighbor brought over a fresh batch of blueberries. Some are sweet and some are sour. He told us to come over and pick some whenever we wanted, but I don't know the right time to pick them so that they taste the best. Any advice?
I had purchased a jar of %70 fruit blueberry jam. After consuming about %25 percent of it, I added into the jar some blueberries (10-15) that I purchased recently and I mixed it. A day after, the jam has become very very runny. What shall I do to fix its consistency?