Michigan State University Extension
Preserving Food Safely - 01600306
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.