Michigan State University Extension
Preserving Food Safely - 01600306
10/13/97

FREEZING RASPBERRIES

 Whole                                                     


 Raspberries   may  be  frozen  in  sugar   or   syrup   or

unsweetened.
 Seedy berries  are  best  for  use  in  making

purees
or juice.                                            

 Select fully ripe, juicy berries.  Sort, wash carefully in

cold
water, and drain thoroughly.                           

 Sugar pack                                                


 To 1 quart (1 1/3 pounds)  berries add 3/4 cup  sugar  and


 mix  carefully  to avoid crushing.   Put  into containers,


 leaving 1/2 inch headspace.  Seal, label and freeze.      

 Syrup  pack                                               


 Put berries into containers and cover with cold 50-percent


 syrup  (1 cup  sugar  to  1 cup   water),   leaving   1/2-


 inch headspace.  Seal, label and freeze.                  

 Unsweetened  pack                                         


 Put berries into containers, leaving 1/2-inch headspace.  


 Seal, label and freeze.                                   

 Juice.  For beverage use, select as for whole raspberries.

For
 jelly making, select as recommended in  specific  jelly

recipe.
  Crush and heat berries slightly to start  the flow

of
juice.  Strain in a jelly bag to extract juice.          


 Sweeten beverage juice  with 1/2  to 1 cup sugar for  each

quart
 of  juice if  desired.  Pour into containers, leaving

1/2
inch headspace.  Seal, label and freeze.                

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