Blueberries

[Michael Haubert]

I would like to make and use dehydrated blueberries with some of my backpacking breakfast recipes: non-instant oatmeal and non-instant polenta, which require boiling water, adding the oatmeal/polenta, and simmering for a few minutes,  let sit for a few minutes without heat.

For the best results, when should I add the blueberries? During simmering? After removing from heat? Should I rehydrate separately and add after cooking?

What about for pancakes? Just add the dehydrated blueberries to the batter?  Or should I try to rehydrate them first?
Michael

[Jonathon Self]

I know this doesn’t directly answer your question, but you don’t need to cook non-instant oatmeal; you can soak them for a small period of time. I do this overnight all the time and prefer it to actually cooking them (if you don’t mind eating cold oats). If using this method, I’d just toss in the blueberries when I poured in the water initially.

You’d have to tinker with the water amount because it was vary depending on how you prefer the texture of your oats and how many blueberries you use (because they’ll soak up water).

[Valerie E]

There’s no right/wrong answer — it’s a texture thing!

If you rehydrate the blueberries first, you’ll get softer, mushier fruit.  If you add the dehydrated berries during simmering or afterwards, they’ll be a bit more “raisin-y”.  Remember, lots of folks like to eat dehydrated berries as a snack, right from the bag.

[Ken Larson]

Mike I live in blueberry country son the berries are plentiful. I dry the berries and add them to “whatever”.

Dry Blueberries

Difficulty: Easy

Instructions

Things You’ll Need:

Ripe blueberries (1 to 2 pints or more) 1 lemon (juiced) Strainer Wooden spoon Dehydrator

Step 1

Rinse the blueberries by placing them in a strainer and running cool water over them. Ensure that any visible dirt or white-colored dust is removed.

Step 2

Remove moldy and mushy blueberries. Pick out and discard any blueberries that are growing mold (they will look white and hairy) or blueberries that mush when you gently apply pressure. Place the non-discarded berries in a mixing bowl.

Step 3

After you’ve sorted and weighed the berries you will need to “check” them. Blueberries have a waxy coating that must be removed or “checked” by dipping them in boiling water for 30 seconds. Skipping this step will

Step 4

Juice one lemon. Coat the blueberries with the lemon juice. To coat the berries dump the juice over the berries and gently stir with a wooden spoon. Once they are evenly coated, remove the excess juice by dumping the blueberries in a strainer over a sink.

Step 5

Spread the blueberries evenly–one layer only–on a dehydrating tray. Use the wooden spoon to put the blueberries on the dehydrating tray and ensure that the blueberries are not stacked on top of one another.

Step 6

Dehydrate the blueberries for 6 to 10 hours in a dehydrator. The longer you leave them in the dehydrator (9 to 10 hours), the smaller and more wrinkled they will become. Leave them in until they meet your personal preference of dryness. When the time is up, allow them to cool completely (1 to 4) hours before storing.

 

Store the dried blueberries in an airtight container in a cool, dry place. They may also be stored in a plastic zipper bag.

Hope this aids you in your question.

[Michael Haubert]

Thanks, everyone. This is all helpful. I will experiment to see what I like best.  I love experiments with food, don’t you?

@Ken: special thanks for the detailed instructions on prepping the berries.

Happy cooking!

Michael

[Michael Haubert]

I wanted to say “thanks” again to everyone who chimed in on this thread. I recently got back from a wonderful trip to Yosemite (Glen Aulin area) and enjoyed the following meals based on your input:

Blueberry Scone:

Blueberry Polenta (with walnuts/peanut butter/honey):

Thanks!

Michael

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