FREEZING HARD BERRIES
Michigan State University Extension 
Preserving Food Safely - 01600335 
08/03/99 
Blueberries, elderberries, huckleberries, gooseberries 

Whole 
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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