Michigan State University Extension
Preserving Food Safely - 01600314
08/03/99
FREEZING SOFT BERRIES Blackberries, boysenberries, dewberries, loganberries, youngberries
Whole
Syrup pack is preferred for berries to be served
uncooked. Sugar pack or unsweetened pack is satisfactory
for berries to be used for cooked products such as pie or
jam.
Select firm, plump, fully ripe berries with glossy skins.
Green berries may cause off-flavor. Sort and remove any
leaves and stems. Wash and drain.
Use one of the following packs:
Syrup pack
Pack berries into containers and cover with cold 50-
percent syrup (1 cup sugar to 1 cup water). Seal, label
and freeze.
Sugar pack
To 1 quart (1 1/3 pounds) berries, add 3/4 cup sugar.
Turn berries over and over until most of the sugar
is dissolved. Fill containers. Seal, label and freeze.
Unsweetened pack
Pack berries into containers. Seal, label and freeze.
Crushed or puree
Prepare for packing in same way as for whole berries.
Crush or press through a sieve for puree.
To each quart (2 pounds) of crushed berries or puree add 1
cup sugar. Stir until sugar is dissolved. Pack
into containers. 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
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