Dukester
Well-Known Member
I've found a nice recipe for a Blackberry Porter that I want to try. I have several pounds of wild blackberrys that I picked towards the end of the season and then froze right away on cookie sheets to keep them nice and loose and easy to portion.
My question is, since it was towards the end of the season, some were going a tad bit soft and I'm also worried about natural molds and fungus that while I did not see any evidence of, may nonetheless be present. Any suggestions for preparing/pastuerizing the berries prior to use to avoid any unpleasantness?
Cheers,
Dukester
My question is, since it was towards the end of the season, some were going a tad bit soft and I'm also worried about natural molds and fungus that while I did not see any evidence of, may nonetheless be present. Any suggestions for preparing/pastuerizing the berries prior to use to avoid any unpleasantness?
Cheers,
Dukester