A great patent for storing blueberries for a long time. And without freezing

Blueberries are among the most delicate fruits. Unfortunately, the season is quite short, and when they are fresh, they lose their firmness very quickly. However, we can extend their durability by storing them in the freezer, but this method does not always work one hundred percent, because after thawing the blueberries they become soft, and some of the juice simply escapes from them. That is why it is worth looking at alternatives that will enjoy their taste and nutritional values ​​long after the end of the season:

• Short -term storage in the fridge: If you plan to eat blueberries in a few days, store them at 0-4 ° C, in a breathable container or on a paper lined tray. Do not wash the fruit from storage – a natural wax coating on the skin protects them from moisture and mold. In such conditions, blueberries will keep fresh up to 10 days;
• Extending durability thanks to the controlled atmosphere: In professional crops, bags with a modified atmosphere are used, which limit the access of oxygen and slow down the maturation process. At home, you can get a similar effect using vacuum containers or special fruit bags. Thanks to this, blueberries will remain fresh for up to four weeks;
• Drying: It’s a great way to prepare blueberries for muesli, pastries or as an independent snack. They can be dried in the oven at 50-60 ° C or in a fruit dryer. Although this changes their structure and taste, dried blueberries retain a large part of antioxidants and natural sugars, and at the same time take up little space in the pantry.

Before refrigerators appeared, blueberries were stored in wooden barrels or clay pots, often flooded with spring water and kept in cool basements. In some regions of North America, the indigenous tribes dried fruit in the sun and mixed them with fat and dried meat, creating a pemmikan – a high -energy supply for the winter.

A good idea for storing blueberries is to preserve them in jars with water and the addition of lemon juice. One of the biggest advantages of this method is saving space in the freezer, Because jars can be placed in a pantry, cabinet or basement. The fruits retain their natural taste, intense color and firmness, thanks to which after opening the jar they look and taste almost like freshly collected. This solution does not require the addition of sugar or artificial preservatives.

The jars are also extremely practical – you can take them on a journey, give them loved ones or reach for them at any time, without thawing. Lemon juice plays a double role here: it gently emphasizes the taste of fruit and increases the acidity of the environment, effectively inhibiting the growth of bacteria and mold.

Fruit selection is the first and most important step. Blueberries must be healthy, firm, without cracks, discoloration or signs of mold. Just one overpinned fruit to break the entire contents of the jar in a short time.

1. Wash the dishes. The jars and caps should be perfectly clean and scalded – they can be poured with boiling water or put in the oven preheated to about 110 ° C for a few minutes.
2. Prepare the pickle. Add half a lemon juice for 1 liter of filtered water. This is a natural barrier for bacteria and mold, which by the way gently emphasizes the taste of fruit.
3. Place the blueberries in jars. Pour them slowly, trying not to crush the fruit, and then pour the prepared water with lemon, leaving about 2 cm of free space from the shore. Trip the jars tightly, but without exaggerated tightening so that the lid does not deform during pasteurization (if you use it).

Put the finished jars in cool, dark, with a stable temperature. It can be a pantry, basement or cabinet away from heat sources. Avoid direct sunlight, which could heat the content and speed up the spoiling process.

Sources: Terazpoczy.pl