Michigan State University Extension
Preserving Food Safely - 01600306
10/13/97

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.                

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