Difference between revisions of "Freeze Blackberries"
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#* If you have too many blackberries to give each their own space on your baking tray, it's alright to simply pour them all over the tray. However, if you want separate, individual blackberries later, you'll have to break up the frozen block of berries that you'll get from this method. | #* If you have too many blackberries to give each their own space on your baking tray, it's alright to simply pour them all over the tray. However, if you want separate, individual blackberries later, you'll have to break up the frozen block of berries that you'll get from this method. | ||
#* If you've got lots of berries that you want to keep separate, an even better idea is to lay down a second layer of parchment paper over the top of your first layer of berries to double your working space. | #* If you've got lots of berries that you want to keep separate, an even better idea is to lay down a second layer of parchment paper over the top of your first layer of berries to double your working space. | ||
| − | # Place the blackberries into the freezer. Set your tray on a level surface in your freezer (so that your berries don't roll to one side of the tray) and allow your berries to freeze completely. You may want to leave your blackberries in the freezer overnight to ensure that they're completely frozen through. If you do this, don't forget about them — left uncovered in the freezer, berries can easily develop freezer burn within a few days.<ref>http://www.raspberryblackberry.com/local.cfm?doc=webdocs%2Ffreezingberries.htm</ref> | + | # Place the blackberries into the freezer. Set your tray on a level surface in your freezer (so that your berries don't roll to one side of the tray) and allow your berries to freeze completely. You may want to leave your blackberries in the freezer overnight to ensure that they're completely frozen through. If you do this, don't forget about them — left uncovered in the freezer, berries can easily develop freezer burn within a few days.<ref name="rf1">http://www.raspberryblackberry.com/local.cfm?doc=webdocs%2Ffreezingberries.htm</ref> |
# Transfer berries into a freezer-proof bag. When your berries are frozen solid, pour them into a plastic freezer bag. Squeeze as much air as you can out of the bag, then seal it and return it to the freezer. The thicker the plastic and the less air in the bag, the better — thin bags and air pockets can both contribute to freezer burn. | # Transfer berries into a freezer-proof bag. When your berries are frozen solid, pour them into a plastic freezer bag. Squeeze as much air as you can out of the bag, then seal it and return it to the freezer. The thicker the plastic and the less air in the bag, the better — thin bags and air pockets can both contribute to freezer burn. | ||
#* If you own a vacuum-sealing device (like, for instance, the FoodSaver), use it here to remove the air from your bag for the absolute best possible protection against freezer burn. | #* If you own a vacuum-sealing device (like, for instance, the FoodSaver), use it here to remove the air from your bag for the absolute best possible protection against freezer burn. | ||
#* Alternatively, if you're not worried about your berries freezing together, you can skip the baking sheet altogether and simply place the washed and dried berries into a freezer bag directly. If you do this, the berries will freeze together into a large block, which can hurt their visual presentation, but shouldn't effect their taste. | #* Alternatively, if you're not worried about your berries freezing together, you can skip the baking sheet altogether and simply place the washed and dried berries into a freezer bag directly. If you do this, the berries will freeze together into a large block, which can hurt their visual presentation, but shouldn't effect their taste. | ||
| − | # Freeze for up to six months. Berries frozen this way are good for at least six months, though some sources recommend using them up to eight months after the date of freezing.<ref | + | # Freeze for up to six months. Berries frozen this way are good for at least six months, though some sources recommend using them up to eight months after the date of freezing.<ref name="rf1" /> The frozen berries can be used in cooking and baking recipes (like [[Make a Blackberry Pie|blackberry pie]], for example) and can even be enjoyed as a semi-thawed dessert on their own or with a sprinkling of sugar. |
| − | #* As a general rule, you shouldn't thaw berries before using them in baking recipes, as this can throw off their moisture content.<ref>http://www.thekitchn.com/bakers-tip-how-to-best-use-frozen-berries-for-offseason-baking-177519</ref> For more information on using frozen berries, see the corresponding section below. | + | #* As a general rule, you shouldn't thaw berries before using them in baking recipes, as this can throw off their moisture content.<ref name="rf2">http://www.thekitchn.com/bakers-tip-how-to-best-use-frozen-berries-for-offseason-baking-177519</ref> For more information on using frozen berries, see the corresponding section below. |
=== Freezing Sweetened Blackberries === | === Freezing Sweetened Blackberries === | ||
| − | # Rinse and dry the berries as normal. Sweetening your blackberries before freezing them helps keep the berries' natural color and texture intact through the freezing process. It also makes the berries last longer in the freezer.<ref | + | # Rinse and dry the berries as normal. Sweetening your blackberries before freezing them helps keep the berries' natural color and texture intact through the freezing process. It also makes the berries last longer in the freezer.<ref name="rf1" /> Freezing sweetened berries requires the same washing process as for unsweetened berries: gently rinse and drain the berries, then allow to air dry or gently pat with a soft towel to remove any moisture. |
#* As above, you'll also want to remove any unripe or overripe berries before proceeding, as well as any leaf matter or debris. | #* As above, you'll also want to remove any unripe or overripe berries before proceeding, as well as any leaf matter or debris. | ||
# Mix with sugar. Next, add your berries to a large mixing bowl and add about 1/2 to 3/4 cups sugar for every quart of berries (as a reminder, one quart is equal to four cups). Mix the berries and sugar thoroughly, but very gently — your goal is to coat the berries with sugar, '''not''' to mash them into a jam or paste. The sugar should combine with the natural moisture of the berries (along with the juice of any berries that ''do'' break) to form a syrupy mixture that should cover the berries. | # Mix with sugar. Next, add your berries to a large mixing bowl and add about 1/2 to 3/4 cups sugar for every quart of berries (as a reminder, one quart is equal to four cups). Mix the berries and sugar thoroughly, but very gently — your goal is to coat the berries with sugar, '''not''' to mash them into a jam or paste. The sugar should combine with the natural moisture of the berries (along with the juice of any berries that ''do'' break) to form a syrupy mixture that should cover the berries. | ||
| − | # Pack the berries into bags or airtight containers. Next, pour the berries into seal-able, airtight plastic containers (like, for instance, Tupperware. Try to fill the containers nearly to their tops — leaving about {{convert|1/2|in|cm|adj=on|1|1}} of head space or less is ideal.<ref | + | # Pack the berries into bags or airtight containers. Next, pour the berries into seal-able, airtight plastic containers (like, for instance, Tupperware. Try to fill the containers nearly to their tops — leaving about {{convert|1/2|in|cm|adj=on|1|1}} of head space or less is ideal.<ref name="rf1" /> The less air remaining in the container, the better, but resist the urge to force the berries into a container that's too small for them, as this can crush the berries. |
#* You can also use plastic freezer bags as described above, though, with sweetened berries, this can become somewhat messy. | #* You can also use plastic freezer bags as described above, though, with sweetened berries, this can become somewhat messy. | ||
#* There's no need to freeze sweetened blackberries separately, since the sugar helps protect their appearance and texture from the effects of freezing. However, if you especially want separately-frozen berries, you can still use the baking sheet method described above without harming the berries. | #* There's no need to freeze sweetened blackberries separately, since the sugar helps protect their appearance and texture from the effects of freezing. However, if you especially want separately-frozen berries, you can still use the baking sheet method described above without harming the berries. | ||
| − | # Freeze for up to nine months. Sweetened blackberries should last for a minimum of nine months, though some sources say that they can last up to a full year.<ref | + | # Freeze for up to nine months. Sweetened blackberries should last for a minimum of nine months, though some sources say that they can last up to a full year.<ref name="rf1" /> The sweetened berries can be used like unsweetened berries in a wide variety of baking recipes or enjoyed on their own. However, if using the berries in baking recipes, it's important to remember to take the sugar you added to the berries into account and adjust your recipe accordingly. |
#* Because of this point, you may find that it's a wise idea to label your freezing container with a volume of berries in the container and the amount of sugar added along with the date of freezing. | #* Because of this point, you may find that it's a wise idea to label your freezing container with a volume of berries in the container and the amount of sugar added along with the date of freezing. | ||
=== Using Frozen Blackberries === | === Using Frozen Blackberries === | ||
# Don't thaw berries for most baking recipes. As noted above, when you use frozen berries in baking recipes, you'll almost never want to thaw them before adding them to the recipe. Doing this creates extra moisture in the recipe and can lead to a final product that's mushy or watery. | # Don't thaw berries for most baking recipes. As noted above, when you use frozen berries in baking recipes, you'll almost never want to thaw them before adding them to the recipe. Doing this creates extra moisture in the recipe and can lead to a final product that's mushy or watery. | ||
| − | #* Some people find that thawing their berries about halfway in the microwave before baking produces great-tasting results without adding too much moisture.<ref | + | #* Some people find that thawing their berries about halfway in the microwave before baking produces great-tasting results without adding too much moisture.<ref name="rf1" /> If you want to try this, note that the exact amount of time you'll need to keep your berries in the microwave for will vary based on the number of berries you have and the power of your microwave. |
| − | # Roll frozen berries in flour to prevent bleeding. Sometimes, when using frozen berries in baking recipes, the berries can "bleed", producing discolorations throughout the batter.<ref | + | # Roll frozen berries in flour to prevent bleeding. Sometimes, when using frozen berries in baking recipes, the berries can "bleed", producing discolorations throughout the batter.<ref name="rf2" /> Though this won't effect their taste, it can make the finished products a little less appealing to look at. To minimize the effects of bleeding, try gently rolling your frozen berries in flower before adding them to your baking recipe. This helps contain the berries' moisture, minimizing bleeding. |
# Thaw berries for liquid recipes. There are some instances where you'll want to thaw your berries before using them in your recipe. Usually, these are cases where the extra moisture that comes from thawing is a benefit to the dish, like blackberry sauces and toppings for ice cream, shortcake, and so on. To quickly thaw blackberries, place them in an airtight plastic bag (or keep them in their original freezer bag) and submerge them in cold water for about 10-15 minutes. | # Thaw berries for liquid recipes. There are some instances where you'll want to thaw your berries before using them in your recipe. Usually, these are cases where the extra moisture that comes from thawing is a benefit to the dish, like blackberry sauces and toppings for ice cream, shortcake, and so on. To quickly thaw blackberries, place them in an airtight plastic bag (or keep them in their original freezer bag) and submerge them in cold water for about 10-15 minutes. | ||
#* To keep the bag of blackberries from floating and thawing unevenly, you may want to weigh it down with a heavy dish or bowl. | #* To keep the bag of blackberries from floating and thawing unevenly, you may want to weigh it down with a heavy dish or bowl. | ||
