Whether you have excess blueberries, blackberries, raspberries, or strawberries, freezing them is easy. The best part, besides the ease of freezing them, is how versatile frozen berries are. Just pop them in smoothies or use them in baked goods as if they were fresh!
- Pick over the berries to make sure no stems, unripe berries, or damaged berries are in the mix.
- Rinse the berries in cool water and pat them thoroughly dry with paper towels or a clean kitchen towel. Hull strawberries.
- Lay the berries in a single layer on a rimmed baking sheet.
- Put them in a freezer until frozen solid. An overnight stay usually does the trick.
- Transfer the berries to resealable plastic storage bags, forcing as much air as possible out of the bag as possible before sealing.
- Store the frozen berries in the freezer until you're ready to use them, up to 6 months (or a year if you have a stand-alone freezer).
Frozen berries are perfect for making smoothies and shakes and work beautifully in baked goods (I challenge you to tell the difference between the fresh and frozen versions). Freezing berries is also a great way to postpone jam-making. Freeze the berries when they are perfectly ripe and fresh but make the jam whenever you have the time and inclination.