Blueberries – How to select and store

Blueberries are a tasty low calorie, high fiber snack that can also be added to a salad, a sauce and so much more.  A half a cup of fresh blueberries contains less than 50 calories! 

Purchase some blueberries fresh when they are in season and consider dried or frozen blueberries as a worthwhile alternative. 

The blueberry is related to the cranberry among other berries and high in anti oxidant, vitamins and minerals.

Here are a few tips on how to rinse and store the fresh berries.

Select the freshest berries available by checking the date and looking at the berries in the package.  You will see berries at various states of ripeness but avoid packages with multiple small red/green berries.  These berries are under ripe and will be sour.

Look for berries that are plump and firm. 

Most blueberries will seem to have a whitish film, this is ok and not harmful.  If you prefer shiny dark berries like the picture below on the left, I list a tip in #7 below.

 

Avoid soft, shriveling berries or any berries that are showing early mold with a notable white spot or other deterioration that is visible.

Prepare the berries for storage.  The berries will last 5 – 7 days. 

1. Discard underripe, overripe and moldy berries.
2.  Fill a salad spinner or other bowl 1/2 full of icy cold water. 
3. Add 1 part white vinegar to 7 parts water.                                                                                                                                Note: recommendations range from on the ratio of vinegar to water from 1:3 to 1:10, I went with 1:7 on my batch of berries.
4. Place the berries in the base of a salad spinner or colander placed within a bowl. 
5.  Let the berries soak for 7 minutes then discard the ice and rinse the berries 4-5 times until you no long smell vinegar as you give the berries a whiff from about a foot above the bowl.  * Note: If using a salad spinner, raise and lower the berries lifting the inner basket up and down while lightly shaking and rinsing the berries in the basket.
6. Discard the ice and water.
7.  Line a baking sheet with 2 layers of paper towels, place berries on the baking sheet and gently rub the tops of the berries with a few additional paper towels.  The berries will gently roll and the moisture will absorb.
8.  To freeze:  place the baking sheet with single layer of berries in the freezer, once the berries freeze transfer them berries to a zip top bag.
9.  Press the air gently from the bag.  Date and label the ziptop and use the berries as desired within a 2 – 6 weeks.
10.  To store fresh berries:  Line the store bought berry container with a paper towel and package in single stacked layers.
11.  Place a paper towel between each layer.
12.  Enjoy within a few days to a week. 

 

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

 

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