How to Properly Freeze Raspberries
Seven years ago we planted 4 raspberry bushes in our backyard and over the years, those bushes have given us a plentiful harvest every year. For us personally, we found that our raspberries grow the best in an area in our backyard that gets partial shade. They’re not planted out in full sun and if you want to keep your bushes healthy, you need to remember to prune them & fertilize them every Fall.
Our raspberries are always ready to harvest between the middle and the end of July. We get a lot of berries off our bushes and I always end up freezing some for later use. Here’s how I do it.
How to Properly Freeze Raspberries
fresh raspberries
colander
water
paper towels
silicone non-stick baking mat
flat baking sheet
glass measuring cup
freezer storage bags or freezer containers
freezer labels
I place all of them into a colander and rinse them under cool tap water for several minutes. I will pick out any debris or damaged berries. Shake off as much water as possible. Use paper towels to blot off as much water & moisture that you can.
Line a baking sheet with a non-stick silicone baking mat (or use waxed paper sheets). Lay berries out onto the sheet in a single layer, leaving 1/2″ to 3/4″ of space between them. Place the baking sheet into the freezer and let the berries freeze until solid. This typically takes 3-5 hours for me.
Remove from freezer. I place my frozen berries into a 2-cup glass measuring cup. Pour 2 cups of frozen berries into your freezer storage bag, purge out the air and seal. I then label my bags.
Notes: The majority of the recipes that I use raspberries in call for 2-cups, hence why I freeze the majority of them in 2-cup portions in pint or quart-sized freezer bags. I will also do up 2-3 packages of berries in a larger 4-cup portion for bigger-sized recipes.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
