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Dried blueberries
And another article on the topic of “preserving food in Icelandic cuisine” that contains advertising:
Food preservation is and has been an important theme in Icelandic cuisine, as Icelandic summers are short and winters are long and one has to survive the winter with the summer's harvest and the collected fruits. Preservation is and was also an important factor for imported foods. In Icelandic cuisine there are a lot of recipes with dried plums, dried apricots, dried dates - and also dried berries, such as blueberries here.
By the way, dried blueberries are also supposed to be healthy - they are said to help against mild diarrhea and menstrual cramps, when consumed regularly they lower cholesterol levels and blood sugar levels and promote blood circulation and the decoction of dried blueberries is said to help against inflammation in the mouth and throat if you use it gargles.
As already written, the company Pearl GmbH gave us one of their new Rosenstein & Söhne DH-25.k drying machine with 5 drying inserts *) as a permanent loan free of charge so that we could experiment with it.
Here are my first attempts at drying blueberries:
It is important to use fruits of the same size and, if possible, smaller ones - berries that were too big took forever for me, didn't dry properly even after 3 days and then (okay - given the heat here in June) they ended up in places in the jar started to mold.
When dried, blueberries shrink to about 1/10 of their previous size. So for 50 g of dried blueberries you need around 500 g of fresh blueberries.
Preparation
Wash the blueberries briefly, if necessary with hot water, then dry them well and clean them of any damaged fruits and stem residues, etc.
Then place the fruits in the dehydrator and let them dry until they are completely dry and hard.
Then fill the dried berries into empty, dry jam jars and store them airtight.
*) - Amazon affiliate link
[Translated from here.]
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