FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

Cooking TipsBiscuits to Butternut >  Black Berries

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

 

philodendron250

See also: Article on Berries;   Blackberry Trivia

BLACK BERRIES

Blackberries on plant

Blackberries:
one quart = about 1 1/3 pounds

Blackberries have a similar appearance to raspberries, but they are larger, hardier, and have a dark purple to black color. In general for this berry, the more intense color, the more sweet the fruit. There are blackberry hybrids that include boysenberries, loganberries, and ollalieberries, which are all, tart tasting and primarily used in jams and pies. Blackberry peak season is June and July with harvesting beginning in May and ending in September.

Select blackberries that are unblemished dry, in an unstained container. Blackberries should be shiny and black — avoid those that are dull or reddish. Moisture will increase spoilage, so the berries themselves should be relatively dry. Shelf life for blackberries is short, and they should be consumed within 2–3 days of purchase. Eat at room temperature for fullest flavor.

Frozen Blackberries are available in 16 oz. poly bags. A 16 oz. bag of whole frozen blackberries is equal to about 3 cups frozen berries. Whole frozen berries destined for your baked goods should be used frozen. Gently fold into pies, cakes and muffins just prior to use. Store whole frozen berries in their unopened or tightly resealed packages in your freezer. If berries are to be served alone, thaw until they are pliable and serve partially frozen. Add sugar to taste — it brings out both the flavor and the luscious juices.
CDC.gov - 5 a Day
 

 

COOKING TIPS

  Biscuits to Butternut   |   Biscuits   |   Black Beans   |   Black Berries   |   Black Eyed Peas   |   BLT   |   Blueberries   |   Boiling, Boiling Point   |   Boniato, Cuban Sweet Potato   |   Bonne Femme   |   Borage   |   Borlotti Beans   |   Boston Butt   |   Bouquet Garni   |   Bread   |   Bread, High Altitude   |  British Cooking   |   Broccoli   |   Broccoli Rabe   |   Browning   |   Brussels Sprouts   |   Buffalo Meat   |   Bulgur   |   Burnt Taste   |   Butter   |   Buttercup Squash   |   Butternut Squash  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages