Michigan State University Extension
Preserving Food Safely - 01600314
10/13/97

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.                 

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