Although fresh blueberries can last up to four weeks in the refrigerator, you may not be able to use them after that length of time. Fortunately, frozen blueberries work just as well as fresh ones in sauces or jams, and will last up to a year if stored properly.
This method of freezing ensures that the blueberries stay loose in your bag or container rather than cake. That’s important because it means you can get exactly the amount of blueberries you need for a recipe.
- First, rinse the blueberries under cold water and let them drain in a colander. Eliminate the ones that are wrinkled, soft, or green. Also, pick and get rid of any stalks.
- Spread them on a kitchen towel and let them air dry for about 15 minutes.
- Arrange the blueberries in a single layer on a baking sheet, or on a plate.
- Place the blueberries in the freezer, uncovered, for 2 to 6 hours. You may not fully freeze the blueberries in less than 2 hours, but make sure you don’t leave them in for more than 6 hours as they could burn in the freezer.
- Transfer the frozen blueberries to freezer bags or containers. Seal or cover them, and immediately place them back in the freezer. Frozen blueberries will keep for up to 1 year.
- The recipes generally use cranberry sauce 300 gr. (the amount in most bags of blueberries sold commercially). If you know that your frozen blueberries are meant to be made into a sauce, you may find it easier to store them in those quantities.
- It is not necessary to thaw frozen blueberries before using them in a recipe.
- In addition to blueberry sauces and seasonings, and sweet baked goods, there are a few other ideas to use them thawed, such as in pancakes, smoothies, mixed in salad dressings, or in a chutney.