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Alaska Blueberries

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by Julie Cascio

There are many species of blueberries in Alaska. All blueberries can be eaten fresh or used interchangeably in pies, muffins, puddings, jellies, jams and other recipes.

Nutrition and Health

Blueberries are a rich source of antioxidants, a group of biochemicals shown to be an important part of the human diet. The oxygen radical absorption capacity test (ORAC) shows overall antioxidant activity. Original research with fruits shows cultivated blueberries with a score of 24, which is higher than other commercial fruits included in the studies. Anything above 40 is considered very high.

Wild Alaska blueberries score even higher:

When berries are processed, antioxidant levels change but are still high compared to other fruits.

Wild Alaska blueberry products provide the following ORAC values:

Cleaning, Storage and Preservation

Spread a clean, dry terry cloth towel over a slanted surface, such as a cutting board with one end propped up a few inches above the other. Gently roll the berries down the towel; most of the debris and leaves will cling to the towel while the berries roll off.

Wild blueberries sometimes contain the immature or resting life stage of insects. Often, affected berries are wrinkled or distorted. One option is to pick through and discard these berries. Another option is to make a brine solution of ½ teaspoon salt to 1 gallon tepid water. Add berries and let stand for one hour. The worms will escape from the berries into the water. Drain and rinse berries.

Clean blueberries may be stored in a covered container in the refrigerator. Berries will keep up to one week. Long-term storage methods include freezing and drying.

How to Freeze

Arrange dry, fresh berries on a cookie sheet in a single layer. Place the cookie sheet in the freezer. When frozen, transfer berries to freezer bags or containers. Seal and label. Properly frozen berries will last up to two years.

How to Dry

Sun: Select firm, dry blueberries. Cover a flat tray with cheesecloth or light muslin. Spread the berries on the cloth; place tray in the sun. Dry in sun for two days, turning once or twice. Then set tray in a warm, dry place and let blueberries stand until leathery to the touch.

Oven: Use a very low heat (140F). The oven door must be left ajar so moisture can escape. Estimated drying time is 48 to 72 hours.

Dehydrator: Spread clean, dry berries on open screen, following the instructions that come with the dehydrator. Dry at 140F. Estimated drying time is 24 to 36 hours.

Store dried, cooled berries in an airtight container in a cool, dry place. Use as you would raisins. Dried blueberries can be soaked in water for use in baking.

How to Extract Juice

Combine 11 cups of blueberries and 1 cup water. Crush berries. Bring just to a boil and simmer 10 minutes. Strain through jelly bag or in a colander through several layers of cheesecloth. Let juice drip into a bowl. For clear juice, do not twist or press

jelly bag or cheesecloth. For long-term storage, the 
juice should be canned or frozen.

Yield: 5½ cups

Hot pack for juice

Sterilize canning jars. Heat juice, stirring occasionally, until it begins to boil. Pour into hot  jars, leaving ¼ inch headspace. Wipe jar rims.  Adjust lids. Process in a boiling water canner.  

• Pints or quarts — 5 minutes
• Half gallons — 10 minutes

How to Prepare Puree

Cooked Method: Add 1 cup water to 4 cups blueberries. Cook until skins have popped. Press  through a food mill or sieve. Discard skins and  seeds.

Yield: 2 cups

Uncooked Method: Rinse 4 cups blueberries; drain,  put in a blender and blend until the consistency of  thick puree.

Yield: 2 cups

For long-term storage, the puree may be immediately dried as fruit leather or frozen. To freeze, pack  puree into rigid containers leaving ½ inch headspace to allow for expansion. Seal and freeze. Canning is not a safe method of preserving puree.