America's blueberry and its European cousin the bilberry (often made into jam) get their deep blue hue from antioxidants called anthocyanins.

Several studies suggest anthocyanins discourage blood clots from forming, warding off heart attacks. Recent studies also show that a possible improvement to night vision and the slowing of macular degeneration by strengthening tiny blood vessels in the back of the eye. The US Department of Agriculture’s Center for Aging at Tuft’s University studied more than 40 fruits and vegetables and discovered that blueberries had the highest levels of antioxidants of all the fruits and vegetables studied!

There's also evidence that anthocyanins may protect brain cells from the wear and tear of a long, active life. "By protecting against age-related changes in the brain,"researcher James Joseph says, "antioxidants in blueberries could help preserve memory as we get older."

Blueberries are delicious raw. Without added sugar, one-half cup of blueberries contains only 45 calories. They provide fiber, Vitamins A and C, potassium and iron. They're low in fat, sodium free and a good source of both fiber and vitamin C. A one-cup serving of fresh blueberries will give you five grams of fiber - more than most fruits and vegetables - and 15% of your daily vitamin C at a cost of only 80 calories.

High quality blueberries should be plump and fresh looking. Berries of low quality are soft and watery or have a shriveled appearance. Color, which may be blue, black, bluish-black or purple is the key to ripeness. Look for berries that have a uniform color. Blueberries usually have a grayish waxy deposit on the skin, which is called bloom. The amount of bloom present depends on the variety of the berry.

The bloom on the berry is a protective coating; therefore, blueberries should not be washed until just before they are going to be used. Blueberries will spoil quickly if left at room temperature. They can, however, be stored for several days in the refrigerator. Canning or freezing blueberries will extend shelf life and provide your family with blueberries throughout the year.

• Pack blueberries in moisture-proof wrap and place in the refrigerator immediately to maintain peak quality.
• Wash blueberries just before using-not before storage in the refrigerator
• Blueberries can be stored in the refrigerator for 2 to 3 days for best quality. For longer storage, preserve by freezing or canning.

Freezer Facts:

• Sort berries, discarding those that are shriveled, soft, watery or immature.
• Wash berries thoroughly and prepare for freezing, using moisture/vapor proof wrapping or containers.
• Blueberries can be stored in the freezer at 0°F for about one year.
• Frozen blueberries may be substituted for fresh berries in most recipes. However, their texture changes during freezing and storage, so frozen berries are not suitable for serving as you would fresh berries.

Canned Facts:

• Sort berries, discarding those that are shriveled, soft, watery or immature.
• Blueberries are usually canned in the form of jam, jelly, syrup or juice.
• Blueberries may be canned in medium syrup or juice for use in pies. There is no safe recipe for canning blueberry pie filling. However, thickening can be added to berries canned in syrup or juice just before filling the pie shell.
• Use canned blueberries within one year for best quality.
• Canned blueberries may be substituted for fresh in recipes for most baked products, however they should be drained before using. Any sugar added before processing should be accounted for in the recipe so that the product is not too sweet.