Mid-July marks blueberry season here in the Sullivan County Catskills. And though we can polish off pints in one sitting, if we’re not careful the tiny, berry sweet goodness will be gone before we know it. So, we freeze – pounds of luscious berries. Then, slowly, we begin to enjoy them after the new year.
Here’s the thing, when you embrace seasonal eating like we do, it’s hard to make it through winter without some fruit. Sure there’s apples but 4-5 months of apples alone can be a little monotonous. Plus, freezing blueberries is ridiculously easy!
Basically, all you need to do is…
- Dump your berries onto a rimmed baking sheet, sort through and remove any visible leaves, stems or twigs.
- Pop the pans in the freezer – 2 hours to overnight.
- Bag the berries, or pour into freezer safe jars or containers and store in the freezer (for up to 6 months).
To enjoy, thaw in fridge. Oh, and remember to drink the blueberry juice left at the bottom 😉
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