Freezing

Raspberries

Preparation – Harvest fully ripe, firm, well-colored berries. Remove those that are immature or defective. Wash and drain.

Dry Pack – Pack raspberries into containers, leaving headspace. Raspberries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal and freeze.

Sugar Pack – To 1 quart (1 1/3 pounds) berries add ¾ cup sugar and mix carefully to avoid crushing. Stir until most of the sugar is dissolved. Put into containers, leaving headspace. Seal and freeze.

Syrup Pack – Put berries into containers and cover with cold 40 percent syrup, leaving headspace. Seal and freeze.

This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

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