Unsweetened packs generally yield a product that does not have the plump texture and good color of those packed with sugar. The fruits freeze harder and take longer to thaw. However, some fruits such as raspberries, blueberries, steamed apples, gooseberries, currants, cranberries, rhubarb and figs give a good quality product without sugar.

 

 

Blackberries

Preparation – Select fully ripe, firm berries. Wash carefully in cold water, discarding soft, under-ripe or defective fruit.

Syrup Pack – Pack berries into containers and cover with cold 40 to 50 percent syrup (see page 3), depending on sweetness of fruit. Leave headspace (page 3). Seal and freeze.

Sugar Pack – Gently mix 3/4 cup sugar with 1 quart (1-1/3 pounds) berries. Fill containers, leaving headspace (page 3). Seal and freeze. 

Dry Pack – Pack berries into containers, leaving headspace (page 3). Berries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal and freeze.

 

Raspberries

Preparation – Harvest fully ripe, firm, well-colored berries. Remove those that are immature or defective. Wash and drain.

Dry Pack – Pack raspberries into containers, leaving headspace (page 3). Raspberries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal and freeze.

Sugar Pack – To 1 quart (1-1/3 pounds) berries add 3/4 cup sugar and mix carefully to avoid crushing. Stir until most of the sugar is dissolved. Put into containers, leaving headspace (page 3). Seal and freeze.

Syrup Pack – Put berries into containers and cover with cold 40 percent syrup, leaving headspace(see page 3 for syrup recipe and headspace requirement). Seal and freeze.

 

Blueberries or Huckleberries

Preparation – Select full-flavored, ripe berries. Remove leaves, stems and immature or defective berries.

Dry Pack – Do not wash blueberries when using a dry pack. Washing results in a tougher skinned product. Pack berries into containers, leaving headspace (page 3). Berries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal and freeze. Wash before using.

Crushed or Puréed – Wash the blueberries. Crush, press berries through a fine sieve, or purée in a blender or food processor. Mix 1 to 1 1/8 cups of sugar with each quart (2 pounds) of crushed berries or purée. Stir until sugar is dissolved. Pack into containers, leaving headspace (page 3). Seal and freeze.

 

Gooseberries

Preparation – Choose fully ripe berries if freezing for pie; berries a little underripe for jelly making. Sort, remove stems and blossom ends, and wash. The dry pack is best for use in pies or preserves.

Dry Pack – Pack berries into containers, leaving headspace (page 3). Berries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal containers and freeze.

 

Syrup Pack – Pack into containers. Cover with 50 percent syrup. Leave headspace (see page 3 for syrup recipe and headspace requirement). Seal and freeze.

 

Strawberries

Preparation – Select fully ripe, firm berries with a deep red color. Discard immature and defective fruit. Wash and remove caps.

Whole Berries Syrup Pack – Put berries into containers and cover with cold 50 percent syrup, leaving headspace (see page 3 for syrup recipes and headspace requirement). Seal and freeze.

Whole Berries Sugar Pack – Add 3/4 cup sugar to 1 quart (1-1/3 pounds) strawberries and mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Put into containers, leaving headspace (page 3). Seal and freeze.

Sliced or Crushed – Prepare for packing as for whole strawberries; then slice or crush partially or completely. To 1 quart (1-1/3 pounds) berries add 3/4 cup sugar; mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Pack into containers, leaving headspace (page 3). Seal and freeze.

Dry Pack – Pack berries into containers, leaving headspace (page 3). Berries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal containers and freeze.

 

Syrups for Use in Freezing Fruits

* Approximate
** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A larger proportion of corn syrup may be used if a very bland; light-colored typed is selected.

To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. Chill syrup before using. Use just enough cold syrup to cover the prepared fruit after it has been placed in the container (about 1/2 to 2/3 cup of syrup per pint). To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water-resistant wrapping material on top, and press fruit down into the syrup before sealing the container. 

 

Headspace to Allow Between Packed Food & Closure

*Fruit packed in juice, sugar, or syrup; crushed or puréed fruit.
**Fruit or vegetable packed without added sugar or liquid.