Wednesday, August 18, 2010

How To: Freezing Raspberries


Selecting High-Quality Fruit Raspberries:

Once frozen, berries do lose some of their texture, but they are still good for use in dishes and desserts. Select firm, mature, well-colored berries that are fully ripe. Avoid leaky, mushy, or discolored berries. Remove those that are immature, moldy or damaged.

Preparing for Freezing:

Put raspberries into a colander and dunk in cold water to wash gently. Lift and drain. If possible, until you're ready to process them, store raspberries in a single layer in the refrigerator to avoid crushing. They will stay fresh for 1 or 2 days.

Best Freezing Methods(s):

Unsweetened (Plain) Pack

Place raspberries in a single layer on a cookie sheet and tray-freeze. Once frozen (within 24 hours), pack them into suitable containers, leaving 1/2 inch of headspace. Seal, label and freeze. Raspberries can also be packaged and placed directly into the freezer, although berries that are tray-frozen are likely to freeze together in clumps.

Sweetened (Sugar) Pack

Combine 1 quart (1 1/3 pounds) of raspberries and _ cup sugar. Mix carefully to avoid crushing the berries. Stir until most of the sugar is dissolved. Pack into suitable containers, leaving 1/2 inch of headspace. Seal, label and freeze.

Syrup Pack

Pack raspberries into containers and cover with cold, light syrup (2 cups sugar to 4 cups water). Pack in suitable containers leaving 1/2 inch of headspace. Seal, label and freeze.

Suitable Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing raspberries includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.

Maximum Storage Time:

Up to 12 months at 0ºF.


Add frozen raspberries directly to dishes and desserts.

Tips & Shortcuts:

Raspberries frozen in a sweetened (sugar) pack are best for pies. They will retain their texture better in sugar than if frozen in an unsweetened (plain) pack.

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