I have that and use it for many things, but haven’t used it for blueberries. If you do, the trick would be to fill the shoot, apply pressure to the plunger and then pulse it. That will give you the largest cut pieces, albeit unevenly cut. Love mine. Use it for sauerkraut, and cutting garlic to dry (similar application) to make powder.
There must be an attachment for that. Doing blueberries with my mandolin would seem almost as time consuming than rough cutting on a cutting board with a large knife and would seem more dangerous than…well…grafting.
My office manager has one and they are very noisey, so if you are considering one you might want to ask about the decibel levels. Would probably still have to cut them up. Her husband freeze dried some persimmons I gave them and truly they were better than any candy (well, except chocolate).
I was told that the more pressure you apply the bigger the pieces. And that it isn’t the mess one might think. I don’t know as I’ll ever have that many blueberries.
There are some round dehydrators that have the option to buy a fruit leather tray and they work very well if you dry something that is not too wet. I have plans to start making fruit leather, and to find other ways to store fruit a long time so I have been doing research. A freeze dryer is expensive to buy and is said to be an electricity hog.
My total haul of dried blueberries so far: 4 lbs…!! That means I cut up 16 lbs of fresh berries, twice my mental total. That was about three sessions.
My total blueberry yield this yr must be more than I was thinking. I sold 4 lbs at the Farmers market today and gave away about 10 lbs. I’ve eaten several lbs along the way. And still have more in the fridge to try the mashing method next.
I slice about a 100 cloves of garlic a day on the mandolin in about 10 mins give or take, I could make short work of a few #s of BBs. The trick is to use the palm of your hand with your fingers arched up and away from the the blade.
They are both.This is my mandolin slicer.It was a gift and probably not real expensive,but I use it a lot,mostly for potatoes and onions.Even at the thickest setting,the slices are fairly thin.It could easily make chips on the thinnest.
There is no way I’d try to do Blueberries though.The blade is sharp,but trying Moley’s method,it needs to be even sharper. Brady
I have found that while blanched, dried blueberries are strangely crispy at first, once they have been stored for a while, they become more raisin-like. I don’t know if they are absorbing moisture or just equalizing their internal moisture. They stay drier than raisins since they are much lower Brix, but they do become more palatable.
Golden berries, too.
