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Category: Kitchen: Fruit

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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 and delicious.

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.


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