Cull lowbush blueberries are a potential industrial source of ingredients for the food and pharmaceutical industries. Pureed berries were extracted with ethanol acidified with 1, 3, or 5% (w/w) citric acid. Anthocyanins in the extract were determined spectrophotometrically; pectin and fiber were measured in the residue. More anthocyanins were extracted with 5% citric acid, with highest yields at 7 months’ postharvest. Total pectin increased from 3 to 7 months, but decreased at 9 months when 5% citric acid was used. Pectin esterification was influenced by acid level and storage time. Residual dietary fiber decreased over the 9 month storage period. These findings suggest that berries should be sorted for defects as soon as possible after freezing, then culls should be extracted within 6–7 months after harvest for optimal yields.