Preserving fruit is all the rage, but what if you have the berries and no time for canning? | Restaurant Reviews | Pittsburgh | Pittsburgh City Paper

Preserving fruit is all the rage, but what if you have the berries and no time for canning? 

You only need a blender to make fruit pureés, which freeze easily

You can't turn around these days without being strongly encouraged to preserve the bounty of summer fruit, and by the most adorable (read: labor-intensive) methods possible. Surely you've seen the glossy photos of quilted glass jars, compete with amusingly designed labels and bits of raffia tied around the top? But what if you haven't much time, creativity or storage space, yet you still have a freezer or fridge full of hoarded summer fruits you'd like to save for later use? 

Such was my dilemma, and I solved it with a blender and a box of small freezer bags. I converted all those blueberries, peaches, plums, strawberries and raspberries into a variety of purées. Simply toss fruit into the blender (or food processor) and hit pulverize. Depending on the fruit, you may need to add a little liquid (water, or other fruit juice). You can also add sweeteners (sugar, honey), as well as any other flavoring (perhaps a bit of that abundant fresh mint?). You can work with fruits individually, or combine: I always end up with random assortments of berries, and they taste great all whirred up together.

Pour the purée into a freezer bag (label with a Sharpie) and squeeze out the air before sealing. In the freezer, these bags will miraculously assume the shape of any spare bit of room. Defrost to consume: great on ice cream or oatmeal, in a smoothie or cocktail, mixed with yogurt or in a cake.



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