I don’t want to jinx anything, but we are having a great year with “s-berries” and “r-berries.” An old farmer’s superstition prevents me from naming these little red gems of late spring/early summer, however, we are having a great year! We have harvested more than we can eat, and the past few weeks have been extremely busy, what with the end of school and a quick 1,400-mile round trip to my son’s graduation from Boot Camp, so I haven’t been jamming anything yet.
So what have I been doing with all of these berries? Freezing them. Freezing berries is just about the simplest preservation there is. Wash the berries. Drain them as best you can and then lay them out in a single layer on a towel until they are completely dry. Put the berries on a cookie sheet in a single layer, and put them in the freezer. In about two hours they should be frozen enough to remove from the tray and put in a plastic storage bag. Remove as much air as possible and seal.
I’m not sure exactly how long they will keep in the freezer because we usually run out in March, so 9 months, anyway. What to do with frozen berries?
- Make smoothies, and freeze the remaining smoothie for popsicles.
- Add a handful to plain yogurt and make your own fruit and yogurt.
- Defrost them and cook them into jam/preserves.
- Eat them as a snack on a hot day.
- Cook them into your oatmeal on a cold morning.
If you have more ideas, leave them in the comments!! Happy Berries, everyone!