Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Freezing Blueberries




Source of Recipe


?


List of Ingredients





Place dry, unwashed, and unsweetened berries in freezing containers or plastic bags. Seal and freeze. The berries will freeze individually and pour out like marbles.

Tip:

When using frozen blueberries in your baking, do not thaw them. Always add them frozen so they will not "bleed" in your baked goods.

--------------------------------------------------------------------------------
1 pint fresh blueberries equals 2 cups.
1 (10-ounce)package frozen blueberries equals 1 1/2 cups.
Unwashed blueberries will stay fresh for up to two weeks in the refrigerator if kept dry.

If a recipe calls for a can of blueberries, you may make your own by using 2-1/2 cups of fresh blueberries, 1 tablespoon of corn starch, 1-1/2 teaspoons of lemon juice, and 1/8 cup of water. Cook until thickened and clear. Cool before using as a substitute.


Recipe