FREEZING HARD BERRIES

Michigan State University Extension
Preserving Food Safely - 01600335
10/13/97

FREEZING HARD BERRIES Blueberries, elderberries, huckleberries, gooseberries


  Whole                                                     
  The syrup pack is preferred for berries to be satisfactory
for cooking.                                                
  Select  full-flavored,  ripe berries all  about  the  same
size, preferably with tender skins.  Sort, 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.                                         

  Unsweetened pack                                          
  Pack  berries  into  containers.  Seal, label  and freeze.

  Crushed or puree                                          
  Select  fully  ripened  berries.  Sort,  wash, and  drain.
Crush, or press berries through a fine sieve for puree.   To
1 quart (2 pounds) crushed berries or puree,   add  2/3  cup
sugar, depending on tartness of fruit.  Stir until sugar  is
dissolved.   Pack into containers.   Seal, label and freeze.


Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

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 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.