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.

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