Blackberries
are in season from July to the first part of October. They are black, long and
slender, with hard seeds. They are cultivated, but also grow in the wild.
Blackberries have 84 calories per cup, and are full of potassium, Vitamin A and
C and also have 46 mg of calcium per cup. To freeze, spread the berries in a
single layer on the cookie sheet and freeze solid. Transfer frozen berries to
plastic bags. They can also be canned
following regular canner directions.
Blueberries
are a relative of the cranberry and are native to the United States.
Blueberries were probably the first snack food consumed in North America.
Native Americans used to sun dry and smoke them to store them for the winter
months. It is also related to the European bilberry and whortleberry. When
looking for blueberries, they should be firm and dry. The skin should be smooth and deep
purple-blue. Fresh blueberries can be stored from 10 and 14 days but need to be
washed before serving. Blueberries have
80 calories per cup. Blueberries provide about 5 grams of fiber per cup and are
a source of Vitamin C. To freeze, spread the berries in a single layer on the
cookie sheet and freeze solid. Transfer frozen berries to plastic bags. They
can also be canned or dehydrated per directions.
Cranberries
peak months for picking are September through January. Fresh cranberries can be
put in a freezer bag and thrown in the freezer just the way they are. To use
frozen cranberries, rinse in cold water and drain or partially thaw in the
refrigerator. One pound of fresh berries measures 4 cups and makes about 1
quart of whole-berry or jellied sauce.
Cranberries grow on a slender, trailing North American shrub. The shrub
grows in damp ground and bears a tart red berry. The berries are the edible
part of the plant. Cranberries have 46 calories per cup. Cranberries have
Vitamin A and C.
Raspberries
are a fruit that is closely related to the blackberry and loganberry. The fruit
is of native European bush, usually red, occasionally white or black. It is renowned
for its delicate flavor. Raspberries are
ripe when they slip off the stem into your hand without resistance. During hot
weather pick raspberries everyday or they will become overripe. Wait until the
morning dew has disappeared before picking them. Dry fruit is less perishable
than wet. When buying raspberries, avoid red-stained containers, they indicate
overripe, wet fruit. Black raspberries or black caps are sweet and aromatic.
They are full of Vitamin C and potassium.
Store
berries in small shallow containers so that the weight of the top berries
doesn't crush those underneath. To wash raspberries, place them in a colander
and submerge twice in a sink full of cold water. Drain well. To freeze, coat a
cookie sheet with a fine layer of non-stick spray, spread the berries in a
single layer on the cookie sheet and freeze solid. Transfer frozen berries to
plastic bags. For fresh tasting raspberries, thaw 1 pint of frozen berries in a
syrupy solution of 2 cups water to 1/2 cup sugar. Drain and use immediately.
Raspberries have 64 calories per cup. They are full of potassium, Vitamins A
and B6. Strawberries are a small fruit
that is ground grown. They were eaten in Italy over 2000 years ago. Refrigerate
fresh strawberries in shallow ventilated containers as soon as you pick them.
Only wash the berries in cold water when you are ready to use them. Do not
allow the berries to soak.
Strawberries
stored with the stems stay firm longer than those without stems. They will stay
fresh for several days if you put fresh, unwashed berries in a container and
top with a folded napkin. Cover the container and turn it upside-down and store
in the refrigerator. Remove any bruised or damaged berries as soon as possible.
To freeze whole berries, spread the berries in a single layer on the cookie
sheet and freeze solid. Transfer frozen berries to plastic bags. You can freeze
strawberries with or without sugar or in a sugar syrup. Strawberries have 48
calories per cup. They are full of Vitamin C and potassium.
The Recipes
Blackberry-Pecan
Pie
Pastry for a
single pie crust, pre-baked
4 cups fresh
or frozen blackberries
1 cup sugar
1/3 cup
quick cooking tapioca
1 teaspoon
ground cinnamon
Pecan
topping:
1/2 cup
flour
1/4 cup
sugar
1/4 cup cold
butter
1/4 cup
finely chopped pecans
Preheat oven
to 375°. In a medium saucepan, combine the blackberries, sugar, tapioca and
cinnamon. Cook, stirring over medium heat until mixture starts to bubble.
Reduce heat and simmer the berry filling, uncovered for 10 minutes, stirring
frequently. Pour the berry filling into the pie crust. Top with pecan topping.
Topping: In a medium bowl, combine flour, sugar and mix well. Cut the butter
into flour mixture until crumbly. Add the pecans and stir gently.
Spiced
Blueberry Jam
1-1/2 quarts
blueberries
2
tablespoons lemon juice
1/4 teaspoon
cloves
1/4 teaspoon
cinnamon
1/4 teaspoon
allspice
1 package
(1-3/4 oz.) powder fruit pectin
5 cups sugar
Sterilize 8
(6-ounce) jelly jars; keep them in hot water until ready to fill. Wash and
drain blueberries. Puree the blueberries in a blender or food processor. You
need 1-quart of puree. In a large pan combine puree, lemon juice, cloves,
cinnamon, allspice, and fruit pectin, stir to mix well. Over high heat, bring
mixture to a full rolling boil; boil 1 minute, stirring constantly. Add sugar
all at once. Again bring to a rolling boil; boil 1 minute, stirring constantly.
Skim off the foam on the top of the jam. Ladle into hot, sterilized jelly jars
and seal.
Cranberry
Delicious Chocolate Ice Cream
2 cups fresh
or frozen cranberries
1/2 cup
orange juice
1/2 teaspoon
almond extract
1 quart
vanilla ice cream, softened
3/4 cup
semisweet mini chocolate chips
In a medium
saucepan over medium heat, cook cranberries and orange juice until the
cranberries pop, about 8-10 minutes. Put this mixture into a blender and add
almond extract. Coarsely chop in the blender for 3 to 5 minutes. Place this
mixture in the freezer for 10 minutes. Place softened ice cream in a large
bowl, fold in cranberry mixture and chocolate chips. Serve immediately or
frozen. Have a Berry, Berry Good Time -
Bird
