Drying is one of the methods of harvesting blueberries for the winter at home. Collected fresh berries need to sort through, removing leaves, twigs, spoiled berries and other debris.
Prepared berries lay in a single layer on a tray, cookie sheet or any other flat surface in a single layer. If you wish, the berries can be put metal foil or parchment. On top of the berries should be covered with gauze to protect them from flies and other insects.
Put the berries in the sun and leave there until dry. From time to time turn blueberries for uniform drying of the berries from all sides. Avoid zaplesnevelye berries. The blueberries should be stored indoors.
Completely dried berries are hard, shriveled, while pouring make a characteristic rustling sound. They should be stored in a dark place in a linen bag or paper bag. To use dried blueberries for the preparation of compotes, jellies, pastries.
Moving wash blueberries in running water and well dry the berries on a towel. Place them on a special tray in a single layer so that between the berries remained small space. Thus, you will avoid freezing of the fruit.
Put the pan with the blueberries in the freezer to freeze for 1 hour. Then remove the berries and pour them in a plastic container. Store frozen blueberries in the freezer. Use these berries for all cooking purposes.
Blueberry smoothie frozen
Washed berries blend with tolkushkoy or blender, puree. If desired, add sugar to taste. Place berry puree in a plastic container and place in freezer for freezing and storage. After defrosting a puree eaten as a separate dish, filling for pies, a base for drinks.
Boil the syrup 300 g of water and 1.5 kg of sugar. In boiling syrup put 1 kg of enumerated and washed blueberries. All carefully stir and bring to a boil. Remove the cookware from the heat and leave the jam to cool down. Then again bring it to a boil and cool. The foam that appears while boiling, should be removed. Put the dishes with jam on fire for the third time, add the juice of half a lemon. Berries bring a lot to the boil, reduce heat and simmer 5 minutes. Then pour the jam in sterilized glass jars, close them with metal lids, flip the bottom up, wrap up and leave until cool. Store jam in a dark, dry place.
Blueberries in own juice
Pour the prepared blueberries into sterilised jars to the top and put them in wide pot, the bottom of which are fitted with gauze, folded several times. Pour in a pot of cold water. It should reach the shoulders of jars. Put the saucepan on the fire. When the water boils, reduce heat so that the boiling was not very strong and the water did not get into the jars with blueberries. Gradually, the blueberries will start to settle. Once that happens, you should fill in the space with berries, taken in one of the cans. Continue cooking the blueberries in their own juice for as long as the berries continue to settle, each time reporting banks berries to the top. Then put in each jar of sugar at the rate of 1 tsp per half-liter jar. Cover the blueberries sterilized metal lids, boil the berries for another 5 minutes and roll the jar. They can be stored at room temperature.