Tired of tossing out mushy blueberries just days after buying them? You’re not alone—but there’s a simple, five-minute trick that could keep them fresh for over two months. And the best part? You probably already have everything you need.
Food blogger Danielle Walker, of Against All Grain, swears by a method she’s used for years to make bulk blueberry buys last. The secret? A vinegar-water rinse that stops spoilage before it starts.
Here’s how to do it: Start by removing any soft or moldy berries. Then mix three cups of water with two tablespoons of vinegar (white distilled or apple cider both work). Soak your blueberries in the solution for 5–10 minutes, giving them a gentle stir. This helps kill off mold spores that often trigger early spoilage.
Next, rinse them under cold water and dry them thoroughly. Either use a salad spinner lined with paper towels or pat them dry with a clean kitchen towel. Moisture is the enemy here, so make sure they’re bone dry.
For storage, line a container with paper towels, spread the blueberries in a single layer, and if stacking, add more paper towels between layers. Keep the lid slightly ajar to allow for air circulation and store them in the fridge.
Fans of this method say it’s a game-changer. Some claim their berries last up to nine weeks using this trick, without going mushy.
And the bonus? This trick works on more than just blueberries. Try it with strawberries, grapes, or other fruits and vegetables. One user even said: “Now I do this with everything—onions, potatoes, you name it.”
Turns out, the key to long-lasting fruit is just a little vinegar and a lot of common sense.
