Blackberries are not yet in season but due to the overly arm and premature spring we are having, I notice they are already blooming where I live. This means in about 8 weeks, give or take a few and barring any mid-to-late spring frosts, I will be out and about collecting blackberries.
I have made jam with blackberries. I have frozen them by the bagful and used them from smoothies, cobblers and crumbles. I am now interested in finding other uses because my homestead is packed with wild blackberries. This year I will be dehydrating them. Dehydrated berries need only be rehydrated and they can be used in any recipe just like fresh berries.
Pick enough berries to fill the trays of your dehydrator. Rinse and pat them dry. Remove all the stems and any imperfect berries, then spread them evenly on your dehydrator trays.
Set the dehydrator to 100 degrees allow berries to sit for 10 hours. They should be brittle when finished. Pour them into labeled mason jars and seal tightly, then store the jars in a cool, dark place to avoid discoloration of the fruit.
When you are ready to use them, soak them in hot water for about 15 minutes and pour off the excess water. These can now be used to make muffins, pancakes or any other blackberry recipe.