No Fail Blueberry Baking
By Nikki Willhite
Do you like Blueberries, but find mixed results when cooking
with them? Have they come out
soggy in the past, therefore making you reluctant to cook with them?
Here in the Northwest, blueberries grow abundantly. I have
found a way to bake with them and never have a soggy product.
The secret is to use dehydrated blueberries. It is so easy to do. All you do
is pick them, wash them off, put them in the food dehydrator for the
allotted amount of time, and then store them in any airtight container.
They last for years I have found that I can add them to any
baking product I want- without adding extra water, and they come out moist
Store up some dried Blueberries for your baking. They are
especially good in muffins. If you prefer not to dry them yourself, there
are places where you can purchase them this way.
More info on blueberries
There are several varieties of Blueberries. You will be
limited by the variety grown in your area and at the blueberry farms.
You want to pick all blueberries when they are ripe. They should have good,
solid blue color and a shiny, firm skin.
If you buy them at the store, check the bottom of the container to make sure
they are not dripping liquid.
Blueberries are delicate, so handle them gently. When you
get them home do not wash them. Just put them in the refrigerator.
If you are going to freeze them, again, do not wash them. You can do that
when you thaw them. Just place them in a container with about an inch of air
space on top. Fill with syrup until covered. If you plan on baking with
them, cover them with syrup (1 1/2 cups sugar in one quart of water).
If you want to use them to top ice cream and waffles, raise
the sugar level to 4 parts water to 3 parts sugar.