Guess how many pounds of blueberries we picked yesterday? (This is not even close to all of them :
28.5 pounds of fresh, huge, sweet blueberries! There were three of us picking for about and hour and a half. We ended up with 5 gallon buckets full! And I probably snacked on a good pound or two 🙂 I am so excited to use them in…EVERYTHING!
Last night we started the flash freezing process for the berries. The point of flash freezing them is to make sure they freeze individually and don’t clump together. I hate when berries get frozen into big chunks because it makes them so difficult to use. Here is what we did:
1. Washed all of the berries we were planning on freezing. We did not wash all of berries at once because they do not keep as long once they have been washed. Washing them right before using them or freezing them will keep them from rotting. This is true with all fruit.
2. Spread the berries out on a cookie sheet. Make sure there is only one layer of berries so they are able to freeze individually.
3. Place the cookie sheet in the freezer for a few hours or until the berries are frozen solid.
4. Place the berries into freezer Ziploc bags. We measured out 3 cups of berries per bag so we knew what we had for recipes and using later.
I am going to make a few things with the blueberries today to give to friends and family so I will let you know how they go!
Since my mom is here, we are going to do the 234838547 things on our to-do list before baking and making low-fat basil pesto!
