With buckets of blackberries dotting my counter, I was telling a friend that I should blog about How to Freeze Berries. Arched eyebrow notwithstanding, and a facial expression reserved for super lame ideas, he said, “Really, Tom? It’s not as if it’s rocket science. Perhaps, you could follow up with a post on How to Boil Water.” (No berry crisp in his future.)
“So you’d think, ” I said, but after witnessing some freezers filled with zip-loc blocks of berry sludge, I knew my peeps needed help. And so here it is: How to Freeze Berries. Sure, it’s not rocket science, but the results can still transport you to another world.
Blackberries, raspberries, loganberries, marionberries, boysenberries, blueberries: Bring ’em on!
How to Freeze Berries
- Roll berries out in a single layer on a baking tray with rim.
- I don’t wash them; makes them mushy and they stick to the tray.
- Remove any creepy crawlers, dandelion seeds, errant grass clippings, or scary-looking berries.
- Place tray in freezer until frozen solid.
Part Two: (See, it is like rocket science)
- Remove tray from freezer.
- Berries will be a hard and as mobile as marbles (thus the rimmed baking tray)
- Scoop up the berries and place in zip-loc bag.
- Seal bag (but first remove as much air as possible).
- Pop bag in the freezer.
- Remove when you need a cup or two or three of berries.
- Reseal and return remaining berries to freezer.
- They keep for a year or until next season’s crop (as if they’d be around that long).
Why do I freeze berries? Blackberry pie on demand dear friends, blackberry pie on demand.