Michigan State University Extension
Preserving Food Safely - 01600306
08/03/99
FREEZING RASPBERRIES
Whole
Raspberries may be frozen in sugar or syrup or
unsweetened. Seedy berries are best for use in making
purees or juice.
Select fully ripe, juicy berries. Sort, wash carefully in
cold water, and drain thoroughly.
Sugar pack
To 1 quart (1 1/3 pounds) berries add 3/4 cup sugar and
mix carefully to avoid crushing. Put into containers,
leaving 1/2 inch headspace. Seal, label and freeze.
Syrup pack
Put berries into containers and cover with cold 50-percent
syrup (1 cup sugar to 1 cup water), leaving 1/2-
inch headspace. Seal, label and freeze.
Unsweetened pack
Put berries into containers, leaving 1/2-inch headspace.
Seal, label and freeze.
Juice. For beverage use, select as for whole raspberries.
For jelly making, select as recommended in specific jelly
recipe. Crush and heat berries slightly to start the flow
of juice. Strain in a jelly bag to extract juice.
Sweeten beverage juice with 1/2 to 1 cup sugar for each
quart of juice if desired. Pour into containers, leaving
1/2 inch headspace. Seal, label and freeze.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
wrublec@msue.msu.edu . Please read our
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