What preference regarding storage suggests adapting consumption methods for large hauls of thimbleberries?

Prioritizing immediate use in cooked applications or dehydrating due to texture degradation upon thawing

The delicate nature of the thimbleberry structure presents a challenge for long-term preservation compared to some other common berries. When subjected to freezing and subsequent thawing, the texture of the thimbleberry tends to degrade more rapidly, becoming significantly softer or mushier than desired for fresh eating. This characteristic advises foragers who gather large quantities to prioritize processing methods that mitigate this structural breakdown. Therefore, immediate use in cooked preparations, such as making sauces, jams, or syrups, or opting for dehydration, yields superior results compared to long-term conventional freezing intended for later fresh consumption.