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. 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 (see page 214). Leave headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.