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Summer is the perfect time to freeze fresh berries for smoothies and jam for the year. Raspberries, strawberries, blueberries, blackberries are local favorites here in the Pacific Northwest. Frozen berries can then be pulled out of the freezer to be added to smoothies, breakfast toppings, desserts, and also made into jam when the kitchen isn’t so hot.
How to buy fresh berries to freeze? I picked up the raspberries and strawberries at a local farm produce stand that I have been going to my entire life. Check local listings for farm stands, produce stands, u-pick fields, or farmers’ markets in the summertime to purchase the freshest berries. If you only have a local store and no farms nearby, don’t let that stop you from stocking up.
When purchasing berries straight from the farm or produce stand, you normally purchase them in boxes with little pint-size baskets inside the box. For example, a box with 6 pint-size baskets is called a half flat, and 2 boxes that contain 12 pint-size baskets are called a flat. Each of the little baskets holds approximately 2 to 2.5 cups of berries. For example, in the picture above are 2 flats of raspberries.
To learn how to wash the berries go to The Cross Legacy blog post here that lists out detailed instructions.
Freezing the berries
After I washed and dried the berries as instructed here, I prepare them for the freezer. Really the most important step in all of this is getting a cookie sheet that will fit into your freezer. Figuring that out before it is loaded with berries is helpful. I line a cookie sheet with parchment paper and then place the berries on the paper in a single layer. Freeze for 4-6 hours or until frozen solid.
I use a FoodSaver brand vacuum sealer and bags to preserve berries (you can find the FoodSaver online here and the bags here). Write the date, type of berry, and how many cups I will put in the bag before filling. Three-cup portions are a good size for our family for recipes. When you flash freeze them before putting them in the bags, the berries won’t stick together, so you can take them out and use them frozen in the blender. I always plan for one year ahead and stock up on what I think we will use for that year until the next harvest time. I don’t have to worry about buying too much because vacuum-sealed fruit lasts 2-3 years in the freezer. If you don’t have a vacuum sealer, you could put them in quart-size freezer bags or silicone bags (I’ve used these kind here). They would need to be eaten up in the next 6-12 months.
As we use these berries, I will be posting recipes and how we used them.
Here is my honest you stayed to the end paragraph. We are in the middle of a major home/kitchen remodel, and the day before, my husband said he was taking out the sink. So, I rushed to the farm stand to get another flat of berries, blackberries this time while I could. I did all of the steps to put them in the freezer on the cookie sheets. But then, we had record-breaking heat here in the Pacific Northwest with 113-degree temps. So, those blackberries have been in there all week. They are fine; I just checked. After the dust settles down in the kitchen, I will get these blackberries vacuumed sealed.
How to Freeze Berries for Smoothies and Jam
Equipment
- Measuring Cup
- 10 cups Water
- ¼ cup 5% distilled white vinegar
Materials
- 1 cookie sheet needs to be able to fit in your freezer
- 1 piece parchment paper to line cookie sheet
- FoodSaver vacuum sealer optional, but this is what I use
- Vacuum sealer bags, or quart size freezer bags if not using a Vacuum Sealer. Stasher bags are also an option.
Instructions
- Wash and thoroughly dry berries.
- Line cookie sheet with parchment paper and place berries on in a single layer.
- Place cookie sheet in freezer for 4-6 hours, or until berries are frozen solid.
- Use vacuum sealer, freezer bags, or Stasher Bags to store berries in the freezer. * See note below on this step
Notes
Bonus Recipe
If you have extra berries – fresh or frozen, you can give my Strawberry Chia Seed Jam a try. This is a low-sugar recipe and is not canned using a pressure canner. It is preserved by putting it in the freezer. Give it a try and let me know what you think.
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