Michigan State University Extension
Preserving Food Safely - 01600335

FREEZING HARD BERRIES Blueberries, elderberries, huckleberries, gooseberries

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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