Are you fond of berries? I sure do love all of the berries from strawberry, blueberry, raspberry to blackberry. In fact, when they’re in season, I freeze them as freezing is a great way to preserve the flavor and nutritive value of the fruit for up to a year. They’re good and can be used straight from the freezer for baking. That said, here’s some pointers you might be interested in:
- Strawberries – rinse, drain then hull
- Blackberries – remove stems or leaves then rinse and drain
- Blueberries – take out the stems and freeze un-rinsed
- Raspberries – remove stems or leaves then rinse and drain
- Avoid crushed or bruised berries with cartons stained with juice.
- Berries should be fresh looking, plump and color should be uniform.
- Be wary of fuzzy fruit because mold spread quickly from berry to berry.
Should you intend to use frozen berries for baking, don’t thaw before using. Just add the berries as you’d do using fresh berries. In this case, just extend cooking times by 10 to 15 minutes if you’re baking pies and by 5 to 10 minutes for breads and muffins.