Berries - Frozen Properly, You Can Enjoy Them for Months to Come

By Hklbrries

You can't beat the flavor of sweet, juicy berries. And although fresh is best, freezing allows you to enjoy them months from now. Strawberries, raspberries, blackberries and blueberries make great toppings for pancakes and waffles, ice cream and other desserts, or they can be added to smoothies. Toss frozen blueberries into batters for muffins, pancakes and coffee cakes.

Buying the Best:

Berries should look picture-perfect: bright, plump and fresh with no mold or bruises. Select berries that are in dry, unstained containers. (Stained containers may indicate overly soft berries). Plan to freeze berries no later than a day or two after picking.

Quality Changes: Don't expect the texture of frozen berries to be the same as fresh. Once frozen, the water in the fruit forms ice crystals that puncture cell walls; after the berries are thawed, juices are released and the texture turns soft. Blueberries hold up best and will maintain their shape after freezing. Eating the berries partially frozen helps avoid softening, but that isn't always an option.

In terms of flavor, berries that are well-packaged in rigid containers or freezer plastic bags will maintain their eating quality for a year if stored at 10 F or below.

Freezing Strawberries:

Place a few strawberries at a time in a container of water, swish briefly, then carefully remove. Do not allow them to soak. Remove hulls and slice or leave whole.

To freeze, use one of the following methods. If you're planning to make jam using commercial powdered pectin, don't add sugar; the pectin does not dissolve in a sugared solution and the jam will not set up.

Whole Unsweetened Berries: After washing, place berries on paper towels and pat dry. Line a cookie sheet with plastic wrap or waxed paper, then add the berries in a single layer and cover with a paper towel. Place in the freezer. Once the berries are frozen, repack them in freezer containers or plastic freezer bags, shaking them down to remove as much air as possible; return to the freezer.

Freezing with Pectin: Adding pectin and a small amount of sugar helps berries retain some of their shape and color and enhances their flavor. Wash 1 gallon whole strawberries. Remove hulls and slice berries. Mix together 1 cup granulated sugar and 2 tablespoons powdered pectin. Stir gently into berries; let stand 10 minutes for sugar to dissolve and juices to form. Place in freezer containers or plastic freezer bags, leaving 1/2-inch headspace; freeze. Makes about 6 pints.

Freezing without Pectin: For each quart of hulled strawberries (whole, halved, sliced or lightly crushed), use 1/4 to 3/4 cup granulated sugar, depending on the desired sweetness. Place the berries in a shallow pan, sprinkle with sugar and let berries sit for 10 to 15 minutes to release their juice. Place in freezer containers or plastic freezer bags and freeze. If berries are sliced or crushed, leave 1/2-inch head space.

Freezing Caneberries:

Red raspberries, black raspberries, boysenberries, loganberries, Marionberries and evergreen blackberries are among the better-known varieties of caneberries. These are very fragile because they must be ripenened on the bush and picked when already soft. Choose berries that are bright red or black and have a strong, fragrant smell.

Place berries in a colander and lightly rinse. Drain well and place in a single layer on cookie sheets lined with plastic wrap or waxed paper. Cover with paper towels. Place in freezer until firm (about 1 hour). Remove berries and place in freezer containers or freezer bags.

Caneberries freeze well without added sugar, but if you like a sweeter taste, add 1/4 to 1/2 cup sugar per quart of berries.

Freezing Blueberries:

Look for berries that are a deep color, with a natural powdery "bloom," a fine white dust on the skin (it's safe to eat). Color is the best indicator of maturity and fully developed flavor. Cover and refrigerate blueberries as soon as possible after picking. Blueberries keep 10 to 14 days.

To freeze, place berries in a colander and rinse gently. Drain well and place in freezer containers or plastic freezer bags. You can also freeze berries on a cookie sheet, covered with a paper towel, then package.

Washing the berries before freezing allows you to use the berries straight from the freezer. Washing after thawing is not recommended, since thawed berries are no longer firm and can't stand up to washing. Also, washing after freezing rinses away valuable juice and nutrients. If you try to wash berries that are frozen, water will freeze on them.

When using frozen blueberries in baking, do not thaw them. Always add them frozen so they will not "bleed" into your baked goods.

Ingredients

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Preparation

Step 1

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