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Picking Blueberries, Storing Blueberries, and Blueberry Equivalents

This year I decided to take my boys to pick blueberries. It was a lot of fun, but I gave myself a headache trying to figure out how many blueberries I needed to make homemade blueberry syrup and blueberry jam.


Here are some general equivalents for measuring fresh blueberries:

  • 1 pint fresh blueberries = 3/4 pound or 2 1/2 cups blueberries
  • 1 quart = 1-1/2 pounds = 4 cups
  • 3 pounds fresh blueberries = filling for 1 (9-inch) pie shell

blueberries

Where we live in southeastern Washington State, blueberry season is generally the last week of June and first week July. It comes and goes so quickly you have to really be paying attention if you want to go pick blueberries.

We drove out to a small blueberry field and were able to pick fresh blueberries for only $2 a pound.

When you are picking blueberries make sure the entire berry is blue. If they have any red on them then they are not ripe yet. Blueberries are one fruit that does not continue to ripen after you remove them from the plant, so make sure they are ripe when you pick them.

To store your blueberries, keep them dry. Don't wash them until you are ready to use them. They are best kept refrigerated and can be kept for up to 2 weeks until you use them in your favorite recipes. They are also easy to freeze if you don't have the time to get to them before it is too late. Freeze them in a single layer on a cookie sheet and then transfer them to a Ziploc freezer bag for long term storage.

Copyright 2012, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
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