Michigan
State University Extension
Preserving
Food Safely - 01600314
10/13/97
Whole
Syrup pack is preferred for berries to be served
uncooked. Sugar pack or unsweetened pack is satisfactory
for berries to be used for cooked products such as pie or
jam.
Select firm, plump, fully ripe berries with glossy skins.
Green berries may cause off-flavor. Sort and remove any
leaves and stems. 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.
Sugar pack
To 1 quart (1 1/3 pounds) berries, add 3/4 cup sugar.
Turn berries over and over until most of the sugar
is dissolved. Fill containers. Seal, label and freeze.
Unsweetened pack
Pack berries into containers. Seal, label and freeze.
Crushed or puree
Prepare for packing in same way as for whole berries.
Crush or press through a sieve for puree.
To each quart (2 pounds) of crushed berries or puree add 1
cup sugar. Stir until sugar is dissolved. Pack
into containers. Seal, label and freeze.
