We Tried 7 Methods for Storing Blueberries and The Winner Outlasted Them For Days

These days, many of us are paying premium prices for blueberries, so it’s important to make sure we don’t lose any precious fruit to spoilage. That’s why I was eager to test seven methods of storing blueberries to see which way kept them freshest the longest. I searched the internet for all the advice I could find and chose seven popular methods that sounded smart.

When I was growing up, blueberries were a delicacy in my house — too pricey to be a staple. That all changed when I started dating the guy who would become my husband. At that time, his uncle was a leading blueberry researcher with the USDA. The berries at the research station were off-limits, but on all of the extended family members’ properties were tons of abundant blueberry bushes, so we would make trips to pick enough blueberries to last us the entire season and freeze for use later in the year. 

We don’t stock up on as many blueberries anymore, but I’ve done a lot of experimenting to find the best way to store fresh blueberries to make them last.

• The blueberries: I purchased all of the berries at the same supermarket on the same day; they came in clamshell packages. When I got them home, I picked through each container, looking for any spoiled or molded berries that could taint the whole batch. Luckily, I didn’t find any. Then I proceeded to prep the berries (or not) per each method’s strategy and store them in my fridge. 
• The testing: Every article about blueberry storage that I read said to keep them out of the crisper and instead store them on a middle shelf in the fridge. So I did that, with one exception — I tossed a control package of blueberries in the crisper to see how they’d fare. I know from experience that blueberries are fairly hardy, nowhere near as delicate as raspberries or blackberries. So I checked on them after five days (no spoilage at all), after seven days (same), after 10 days (pretty much the same), and finally at 14 days, when signs of age finally started showing. At the two-week mark, I weighed each container’s berry contents, then removed any compromised berries — those that were squishy, splitting, or withered (none were moldy) — and weighed those to find the percentage of berries that had spoiled. My control package of berries (the ones I tossed in the crisper) had a spoilage rate of 15%; none of the others came anywhere near that.    
• Ratings: I judged each method on a scale of 1 to 10, with 10 being the peak of blueberry freshness. My main criteria were texture and flavor.

• Spoilage: 8% of the berries
• Lasted: Almost two weeks
• Rating: 5/10 

About this method: This was certainly the easiest method, and likely the way many folks store their blueberries. Simply store them as they came (after picking through for any bad berries). As noted above in my testing notes, I didn’t place them in the crisper but instead on a middle shelf.

Results: After 10 days, the berries started to look a little tired (almost but not quite wrinkled) but weren’t at a point where I would say they had gone bad. On day 14, there were noticeably more signs of wear, with several berries that were squishy and split, and some that were completely shriveled. They tasted worn-out, too, with a dull flavor and not much juiciness.

• Spoilage: 7% of the berries
• Lasted: Almost two weeks
• Rating: 6/10 

About this method: This simple method is touted on several sites. You simply pick through the berries for any duds, place a paper towel in the bottom of the berries’ container from the store (mine were in a clamshell package), and load the berries on top of it in the container. Store this on a middle shelf in the fridge. 

Results: Although this method was very easy, it didn’t seem to protect the berries that well. Yes, they did last for almost two weeks, but at that point they didn’t have their same bright flavor, and 7% of the berries were well past their prime — squishy or withered. 

• Spoilage: 7% of the berries
• Lasted: Almost two weeks
• Rating: 6/10 

About this method: I found many sources that recommend this method, and I followed the instructions from MasterClass: I made a solution of 3 cups water and 1 cup white vinegar, added the berries, and allowed them to soak for 10 minutes. At that point, I rinsed the berries, dried them completely, and stored them in a breathable container (I used the clamshell).

Results: Although this was the winning method in our strawberry storage showdown, it didn’t fare as well with blueberries. Again, none of the berries showed much signs of spoilage at the 5-, 7-, and 10-day point. At day 14, the berries prepared and stored this way had 7% spoilage, with berries that were soft, squishy, and wrinkled. The flavor was still fresh and bright, though.  

• Spoilage: 6% of the berries
• Lasted: About two weeks
• Rating: 7/10 

About this method: I found this method from Better Homes & Gardens (which also mentions the vinegar soak in the same article). The advice they tout is to place unrinsed berries in a single layer in a wide, shallow container lined with paper towels, then loosely cover the container before placing it in the fridge (again, not in the crisper). 

Results: At the 14-day point, 6% of the berries had gone bad. There were no issues with any berries splitting or becoming too squishy; instead all of the spoiled ones were withered and dried out. The berries tasted somewhat dull, too.

• Spoilage: 5% of the berries
• Lasted: About two weeks
• Rating: 7.5/10 

About this method: This technique, mentioned briefly on Food52, indicates keeping berries in their original packaging (unrinsed) and placing a food saver sheet on top of the berries inside the container. 

Results: Although the method worked rather well, keeping 95% of the berries fresh after 14 days, I didn’t feel comfortable rating it higher because it involves buying a separate product (I had to order it), and other methods that didn’t require a special order performed better. 

• Spoilage: 4% of the berries
• Lasted: A full two weeks
• Rating: 9/10 

About this method: I had heard of the vinegar soak method (see above), but I had never heard of adding salt to the solution until now. This method, from a popular TikToker, specifies soaking berries in a solution of 4 cups water, 3 tablespoons white vinegar, and 2 tablespoons salt (I used kosher salt) for 10 to 20 minutes (I went 10 minutes). At that point, you rinse the berries, dry them completely, and store them in an airtight container lined with paper towels.

Results: First off, don’t worry — the berries did not pick up any flavor from the vinegar or the salt. They stayed fantastically plump, juicy, sweet-tart, and mostly fresh. After two weeks, only 4% of the berries had gone south, becoming overly soft (none withered or dried out).

• Spoilage: 3% of the berries
• Lasted: A full two weeks
• Rating: 10/10 

About this method: I was instantly intrigued by the headline for the Southern Living article touting this method: “How My Mother-in-Law Gets Her Freshly Picked Blueberries to Last for Months.” After picking through and removing any split or tiny berries, you should rinse them and thoroughly dry them. Then to store them, you should arrange single layers of blueberries in an airtight container, with “a paper towel as a barrier between each level.”

Results: After two weeks, a mere 3% of the berries had gone bad (they’d simply become a little too squishy). Even better, the berries were super juicy, with the iconic bright, tart-sweet flavor you expect in summer blueberries. I can’t attest that they’ll live up to the headline and last for months, as I had to pull my experiment to report this story, but I’d put my money on this method above all others.

Blueberries will be kind to you; they don’t spoil as easily as more delicate berries. As noted above, it took a full two weeks for the berries I tested to start spoiling. Moisture contributes to spoilage, so it’s important to keep your berries dry as you store them. If you have rinsed them, take the time and little bit of effort to thoroughly and completely dry them before storing them in the refrigerator. All of the methods I tested work to keep moisture at bay, but the best two methods also might help to lock in moisture as well. The vinegar/salt bath method and the winning method have you rinse the berries, dry them, and then store them in an airtight container — and the berries stored that way remain the juiciest and most flavorful.