Berry Preserving Quick Reference Guide
Methods Covered in this Guide
Syrup Pack Freezing: Freezing your berries in a syrup made up of sugar and water.
Dry Pack Freezing: Freezing your berries coated in sugar.
Crushed Frozen Berries: Freezing your berries crushed and sweetened with sugar.
Raw Frozen Berries: Freezing you berries whole, with no added sugar.
Hot Pack Canning: Berries are boiled in syrup and placed in hot jars, then processed in a boiling water canner.
Raw Pack Canning: Berries are placed in jars raw and covered with hot syrup, then processed in a boiling water canner.
Juice: Berries are boiled and strained for juice, then processed in a boiling water canner.
Blackberries
Approximate Weights and Measures
Whole Blackberries: 1 lb = 2 and 2/3 cups
1 qt = 1 and 1/3 lbs
Crushed Blackberries: 1 lb = 1 and 2/3 cups
Preparing Blackberries
Select firm, plump, and fully ripe berries. Sort and remove any stems and leaves. Wash and drain. To crush, run berries through a blender or food processor or use a potato masher.
Freezing Blackberries
Syrup Pack: See Table 1, using 40% or 50% syrup
Dry Pack: Add 2/3 cup sugar to each quart of prepared fruit
Crushed or Pureed: Add 1 cup sugar to each quart of prepared fruit
Raw: Wash and dry berries, then place on a flat try and freeze until hard. Transfer to a freezer container or freezer bag to store.
Canning Blackberries
Whole Berries
Hot Pack – Boiling Water Method: Not recommended, but will work.
Raw Pack – Boiling Water Method: Recommended, see Table 2 for details.
Juice: See Appendix 1
Blueberries
Approximate Weights and Measures
Whole Blueberries: 1 lb = 2 and 2/3 cups
1 qt = 1 and 1/3 lbs
Crushed Blueberries: 1 lb = 1 and 3/4 cups
Preparing Blueberries
Select ripe and tender berries. Sort and remove any stems. Wash and drain. To crush, run berries through a blender or food processor or use a potato masher.
Freezing Blueberries
Syrup Pack: See Table 1, using 40% syrup
Dry Pack: Add 2/3 cup sugar to each quart of prepared fruit
Crushed or Pureed: Add 1 cup sugar to each quart of prepared fruit
Raw: Wash and dry berries, then place on a flat try and freeze until hard. Transfer to a freezer container or freezer bag to store.
Canning Blueberries
Whole Berries
Hot Pack – Boiling Water Method: Recommended, see Table 2 for details
Raw Pack – Boiling Water Method: Not recommended, but will work
Juice: See Appendix 1
Cranberries
Approximate Weights and Measures
Whole Cranberries: 1 lb = 4 cups
1 qt = 1/3 lbs
Preparing Cranberries
Select berries with a deep red, firm, and glossy skins. Sort and remove any stems. Wash and drain, removing soft berries. To crush, run berries through a blender or food processor or use a potato masher.
Freezing Cranberries
Syrup Pack: See Table 1, using 50% syrup
Dry Pack: Pack without sugar
Crushed or Pureed: Add 2 cups sugar to each quart of prepared fruit
Raw: Wash and dry berries, then place on a flat try and freeze until hard. Transfer to a freezer container or freezer bag to store.
Canning Cranberries
Whole Berries
Hot Pack – Boiling Water Method: Recommended, see Table 2 for details
Raw Pack – Boiling Water Method: Not recommended, but will work
Juice: See Appendix 1
Elderberries
Approximate Weights and Measures
Whole Elderberries: 1 lb = 3 and 1/4 cups
1 qt = 1 and 1/3 lbs
Preparing Elderberries
Select ripe and tender berries. Sort and remove any stems. Wash and drain. To crush, run berries through a blender or food processor or use a potato masher.
Freezing Elderberries
Syrup Pack: See Table 1, using 40% syrup
Dry Pack: Add 2/3 cup sugar to each quart of prepared fruit
Crushed or Pureed: Add 1 cup sugar to each quart of prepared fruit
Raw: Wash and dry berries, then place on a flat try and freeze until hard. Transfer to a freezer container or freezer bag to store.
Canning Elderberries
Whole Berries
Hot Pack – Boiling Water Method: Recommended, see Table 2 for details. Add 1 teaspoon of lemon juice to the syrup for each quart of berries.
Raw Pack – Boiling Water Method: Not recommended, but will work
Juice: See Appendix 1
Huckleberries
Approximate Weights and Measures
Whole Huckleberries: 1 lb = 2 and 2/3 cups
1 qt = 1 and 1/3 lbs
Preparing Huckleberries
Select ripe and tender berries. Sort and remove any stems. Wash and drain. To crush, run berries through a blender or food processor or use a potato masher.
Freezing Huckleberries
Syrup Pack: See Table 1, using 40% syrup
Dry Pack: Add 2/3 cup sugar to each quart of prepared fruit
Crushed or Pureed: Add 1 cup sugar to each quart of prepared fruit
Raw: Wash and dry berries, then place on a flat try and freeze until hard. Transfer to a freezer container or freezer bag to store.
Canning Huckleberries
Whole Berries
Hot Pack – Boiling Water Method: Recommended, see Table 2 for details. Add 1 teaspoon of lemon juice to the syrup for each quart of berries.
Raw Pack – Boiling Water Method: Not recommended, but will work
Juice: See Appendix 1
Raspberries
Approximate Weights and Measures
Whole Raspberries: 1 lb = 2 pints = 4 cups
1 qt = 1 and 1/3 lbs
Crushed Raspberries: 1 lb = 2 pints = 2 cups
Preparing Raspberries
Select firm, ripe berries. Sort and remove any leaves and stems. Wash and drain. To crush, run berries through a blender or food processor or use a potato masher.
Freezing Raspberries
Syrup Pack: See Table 1, using 40% or 50% syrup
Dry Pack: Add 2/3 cup sugar to each quart of prepared fruit
Crushed or Pureed: Add 1 cup sugar to each quart of prepared fruit
Raw: Wash and dry berries, then place on a flat try and freeze until hard. Transfer to a freezer container or freezer bag to store.
Canning Raspberries
Whole Berries
Hot Pack – Boiling Water Method: Not recommended, but will work
Raw Pack – Boiling Water Method: Recommended, see Table 2 for details.
Juice: See Appendix 1
Strawberries
Approximate Weights and Measures
Whole Strawberries: 1 lb = 2 and 2/3 cups
1 qt = 1 and 1/2 lbs
Sliced Strawberries: 1 lb = 2 and 1/3 cups
Crushed Strawberries: 1 lb = 1 and 2/3 cups
Preparing Strawberries
Select firm and ripe berries. Wash and drain berries, then hull and slice, if slicing. To crush, run berries through a blender or food processor or use a potato masher.
Freezing Strawberries
Syrup Pack: See Table 1, using 50% syrup
Dry Pack: Add 3/4 cup sugar to each quart of prepared fruit
Crushed or Pureed: Add 2/3 cup sugar to each quart of prepared fruit
Raw: Wash and dry berries, then place on a flat try and freeze until hard. Transfer to a freezer container or freezer bag to store.
Canning Strawberries
Whole Berries
Hot Pack – Boiling Water Method: Recommended, see Table 2 for details
Raw Pack – Boiling Water Method: Not recommended, but will work
Juice: See Appendix 1
Table 1: Syrups for Freezing Fruits
Making the Syrup: Dissolve the sugar in either hot or cold water. If you use hot water, allow the syrup to cool to about 70º F before adding to the fruit. You’ll need 1/2 cup syrup for each pint of prepared fruit (2 pints = 1 quart).
Packaging the Fruit: In air-tight pint or quart freezer containers, cover the fruit with the syrup leaving a 1 inch headspace for quart container and 1/2 inch headspace for pint containers. Place a crumpled piece of parchment paper on top of the fruit to help hold the fruit below the syrup. Close and seal the container, then freeze.
Table 2: Syrups for Canning Fruits
You can pick which ever type of syrup you would prefer to use. Typically, the sweeter the fruit, the lighter the syrup is.
Making the Syrup: Combine the sugar and water into a saucepan. Bring to a boil and cook until sugar is dissolved. Keep hot while using.
Packaging the Fruit:
Raw Pack – Boiling Water Method: Fill jar with prepared berries and cover with hot syrup, leaving a ½ inch headspace. Process in a boiling water canner. Process pints for 15 minutes and quarts for 20 minutes.
Hot Pack – Boiling Water Method: Add berries into the saucepan with the boiling syrup. Fill jars, leaving a ½ inch headspace, then process. See this guide for more detail on how to process using this method. Process pints and quarts for 15 minutes.
Appendix 1: Fruit Juices
Place crushed berries in a large saucepan with a small amount of water. Bring to a boil, then simmer until berries are soft. Strain through a colander, then strain through multiple layers of cheesecloth or a jelly bag. You can leave the juice as is or add 1/4 to 1/2 cup sugar for each 4 cups of juice depending on your preference. To can, use the Hot Pack – Boiling Water method. Fill hot jars with boiling juice, leaving 1/4 inch headspace. Process pint and quarts for 15 minutes. See this guide for more detail on boiling water canning.
