Freezing blueberries?

[ccdoster]

Sure, I'll post when I can. I actually took a sleeping pill and am feeling it kick in. So most liekly not tonight. I get to sleep

 

[kid-at-heart]

For those who wanted the syrup recipes

The recipes are taken from the “Ball Blue Book of Preserving”.
The recipes are not as difficult as they sound.

Yield: about 3 pints

Strawberry syrup:

2 ½ quarts strawberries
1 ½ cups water
1 2-inch strip of lemon peel
2 ½ cups sugar
1 ½ cups water (again, so you will be using a total of 3 cups water)
3 ½ cups corn syrup

Wash strawberries; drain. Stem and crush strawberries. Combine strawberries, 1 ½ cups water and lemon peel in a medium saucepot. Simmer 5 minutes. Strain through a damp jelly bag or several layers of cheese-cloth. Combine sugar and the second 1 ½ cups water in a medium saucepot; boil to 230 degrees. Add strawberry juice and corn syrup to sugar syrup. Boil 5 minutes. Stir in lemon juice. Ladle hot syrup into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. If you decided not to “can” the syrup, refrigerate syrup. It will keep for some time just being refrigerated. If you do “can” the syrup, refrigerate after opening.

Blueberry syrup:

2 quarts blueberries
2 cups water
1 tablespoon grated lemon peel
3 cups sugar
4 cups water (a total of 6 cups water)
2 tablespoons lemon juice.

Wash blueberries: drain. Crush blueberries. Combine blueberries, 2 cups water and lemon peel in a medium saucepot. Simmer 5 minutes. Strain through a damp jelly bag or several layers of cheesecloth. Combine sugar and 4 cups water in a medium saucepot; boil to 230 degrees. Add blueberry juice to sugar syrup. Boil 5 minutes. Stir in lemon juice. Ladle hot syrup into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. If you decided not to “can” the syrup, refrigerate syrup. It will keep for some time just being refrigerated. If you do “can” the syrup, refrigerate after opening.

I use these same two recipes for other types berries.

Fruit syrup is typically thin. If a thicker syrup is desired for serving, combine 1 cup syrup and 1 tablespoon cornstarch in a small saucepan. Bring to a boil, cooking until syrup thickens. Do not add cornstarch before canning.

 

[blueangel]

Thanks for the recipes! I froze the berries on cookie sheets and popped them in freezer bags. So easy, and now I can make all this yummy stuff whenever I want.

Thanks again, all!