• When possible, preserve fresh, locally-grown berries for the best quality and nutritional value.
  • Know when fresh berries are available in your state with this seasonal food guide.

  • If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection & Ingredients

  • Select fully-ripe, firm berries. Do not use fruit that show signs of decay or mold.
  • 1 1/2 -3 lbs (1-2 quart boxes) of berries will yield approx. one quart 
  • Sugar (optional)
      • NOTE: Unsweetened, dry packed fruits will lose quality faster than those packed in sugar or syrup.

2. Equipment

  • Cooking pot (if using liquid pack method)
  • Colander
  • Ruler/headspace tool
  • Use clean packing containers and materials that are moisture and vapor-proof/resistant:
  • Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
    • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
    • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
    • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
  • Flexible bags or wrappings (plastic freezer bags, freezer paper and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
    • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment 

  • Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Fruit 

  • Thoroughly wash, sort, and drain berries.
  • Dry thoroughly using a clean paper towel.

5. Pack

Choose one of the following packing methods

Unsweetened/Tray (Dry) Pack- 

  • Pack berries tightly into containers, leaving proper headspace for the container type (see Headspace table below).
    • Berries can also be tray packed by spreading berries in a single layer on a shallow tray and freezing. Once frozen, remove quickly and package in labeled freezer bags or containers removing air and allowing no headspace.
  • Before sealing, make sure edges are free of moisture or food. 
    • If using flexible bags or wrap, remove as much air as possible.
  • Seal.

Sugar (Liquid)Pack-

  • Gently mix berries with 3/4 cup sugar per quart until the juices are drawn out and the sugar dissolved. 
  • Pack berries tightly into containers, leaving proper headspace for the container type (see Headspace table below).
    • If using rigid containers, place a small piece of crumpled water-resistant paper on top to hold fruit down.
    • If using flexible bags, remove as much air space as possible.
  • Before sealing, make sure sealing edges are free of moisture or food.
  • Seal.

Syrup (Liquid) Pack-

  • A 30% sugar syrup is recommended for most fruits.
    • Lighter syrups (10-20%) are lower in calories and desirable for mild-flavored fruits, such as melons.
    • Heavier syrups (40-50%) may be needed for very sour fruits.
    • Plan for 1/2 to 2/3 cup syrup for each pint of fruit.
  • To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. (see Sugar Syrup Recipe table below).
    • Chill syrup before using. (Syrup can also be prepared the day before and refrigerated until ready to use.)
  • To prevent browning, add 1/2 teaspoon (1500 mg) ascorbic acid to each quart of cooled syrup.
    • If using commercial ascorbic acid mixture, follow manufacturer’s directions.
  • Add 1/2 cup syrup/pint container or 1 cup syrup/quart container.
  • Add berries and cover with additional syrup, as needed, leaving the proper headspace for the container type (see Headspace table below).
    • If using rigid containers, place a small piece of crumpled water-resistant paper on top to hold fruit down.
    • If using flexible bags, remove as much air space as possible.
  • Before sealing, make sure sealing edges are free of moisture or food.
  • Seal.

 

Sugar Syrup Recipes
% Syrup Sugar (cups) Water (cups) Yield      (cups syrup)
10 1/2 4 4 1/2
20 1 4 4 3/4
30 1 3/4 4 5
40 2 3/4 4 5 1/3
50 4 4 6

 

Headspace for Freezing Fruits
Pack Type Rigid Container with wide top opening Rigid Container with narrow top opening Flexible bags and wraps
  Pint Quart Pint Quart Any Size
Liquid Pack ½- inch 1-inch ¾-inch 1 ½- inches Remove as much air as possible 
Dry Pack ½- inch ½- inch ½- inch ½- inch Remove as much air as possible 

 

6. Store

  • Freeze packaged fruits as quickly as possible to 0°F or below.
    • For quickest freezing, place containers in single layer in freezer.
  • Label with the name of food, date, and type of pack.
  • Most fruits will maintain high quality for 8-12 months at 0°F or below.