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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