Storing Blueberries
Refrigerate the blueberries as soon as you can. Leaving them in your hot car for any length of time will start to spoil the berries. DON’T wash them until you are ready to eat them (washing will remove the bloom that protects the berries' skins from degradation). Store in a covered container in the refrigerator where they will keep for at least a week, often two.



Freezing Blueberries
Blueberries are very easy to freeze and taste wonderful coming out of the freezer. Freezing blueberries is the easiest way to preserve them and have delicious, local fruit year-round.

Do not wash the blueberries before freezing. Wash them when you take them out of the freezer before you eat them. Fill pint or quart zip lock freezer bags or other freezer-proof container with fresh blueberries. Press out as much air as possible and place them into the freezer.

Blueberries do not need to be frozen individually on a cookie sheet like strawberries or raspberries. For more ideas on preserving your blueberries, check out 100 Days of Real Food.



Quick Blueberry Jam
From Put ‘Em Up by Sherri Brooks Vinton

1-2 cups sugar depending on how sweet you like your jam.
2 teaspoons Pomona’s Universal Pectin
8 cups blueberries
¼ cup bottled lemon juice
2 teaspoons calcium water (included in the Pomona Box)

1. Combine the sugar and pectin in a small bowl and set aside. Combine the berries with a splash of water in a medium nonreactive saucepan and slowly bring to a boil over low heat. Add the lemon juice and calcium water. Pour in the sugar-pectin mixture and stir to dissolve.

2. Return to a boil, and then immediately remove from the heat and let the jam rest for 5 minutes, stirring occasionally to release air bubbles. Skim off any foam.

Refrigerate: Ladle into bowls or jars. Cool, cover and refrigerate up to 3 weeks.

Can: Use the boiling water method. Pour into clean, hot 4-ounce or half-pint canning jars, leaving ¼ inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.



Blueberry-Balsamic Sauce for Pok
(Adapted from Associated Press)

2.5 c. blueberries
1/4 c. packed brown sugar
1/2 c. finely chopped sweet onion
1/3 c. balsamic vinegar
1 Tablespoon minced fresh ginger
1/2 teaspoon salt

Mix all ingredients in sauce pan. Cook at a vigorous simmer for about 20 to 25 minutes or until the berries have popped and sauce starts to thicken. Remove from heat and set aside. Sauce will thicken as it cools slightly. Serve over grilled pork chops.



Blueberry Sauce
This recipe comes from Pinch of Yum, one of our favorite food blogs. We've found that with our berries you can cut back to 1/4 cup of sugar or no sugar at all. Great on cake with whipped cream. Try it over French Toast, pancakes, muffins, with yogurt, ice cream, crackers, or just plain from a dish.

3 cups blueberries (fresh or frozen)
1 cup water
½ cup sugar
1½ tablespoons cornstarch dissolved into 3 tablespoons water
½ teaspoon vanilla

Place 1½ cups blueberries in a small saucepan. Cover with water and add sugar. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick. Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.



Blueberry Crisp
Filling:
5 cups blueberries (if using frozen add 1/4 cup flour)
1 teaspoon vanilla extract

Topping:
¾ cup brown sugar
1 cup flour
1 cup rolled oats
½ cup cold butter (1 stick), cut into cubes

Preheat oven to 375 degrees. Mix berries with vanilla extract and spread berries evenly onto bottom of a lightly greased glass or ceramic baking dish.

In a bowl, mix all topping ingredients. Sprinkle evenly over blueberries. Bake 35-40 minutes. Serve warm with vanilla ice cream.



Blueberry Coffee Cake
From Simply in Season by Mary Beth Lind and Cathleen Hockman-West

Combine the following ingredients in a large mixing bowl:
1 cup all-purpose flour
½ whole wheat flour
½ cup sugar
1 tablespoon baking power
1 teaspoon ground cinnamon
½ teaspoon salt

Next, gently fold in:
2 cups blueberries
1 teaspoon lemon peel (grated; optional)

In a separate bowl whisk together:
1 egg
½ cup milk
¼ cup butter (melted) or oil

Add to flour mixture and stir carefully. Batter will be very stiff. Spread into greased 8x8 inch baking pan.

For the topping, mix together until crumbly and sprinkle over batter.
⅓ cup sugar
⅓ cup whole wheat flour
⅓ cup walnuts or other nuts (optional)
2 tablespoons butter
1 teaspoon ground cinnamon (optional)

Bake in preheated oven at 425 until top is light golden brown, 20-25 minutes. Serve warm or at room temperature.



Blueberry Oatmeal Muffins
(Adapted from Taste of Home)
1-1/4 cups all-purpose flour
1 cup quick-cooking or rolled oats
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
1 cup (8 ounces) plain yogurt
1/2 cup butter, melted
2 cups fresh blueberries

In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter in a separate bowl; stir into dry ingredients just until moistened. Fold in blueberries. Coat muffin cups with a little butter or oil or use paper liners; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.