How could you possibly have too many berries? Well, sometimes it happens. Perhaps you’re lucky enough to have a blackberry plant in your yard, or perhaps you got a sweet deal on strawberries at the grocery store that you just couldn’t pass up. But now you have too many berries, and if you don’t eat them all…. oooh the waste!
So if you can’t imagine yourself as the cookie monster of berries, just gobbling them down as fast as you can with berry flecks flying through the air, and hint of berry addiction, there is an alternative. Why not just freeze them?
How to freeze berries:
You can conveniently freeze any berry, whether you have an abundance of blackberries, strawberries, raspberries, or blueberries. You’ll need a baking sheet or something similar that has a flat surface and can fit in your freezer.
Make sure your berries look good before you freeze them. In general, ensure that your berries are not overripe or moldy. They should still be plump and bright in color.
Gently wash your berries in cool water in a colander. Thoroughly dry your berries by patting them with a paper towel or clean kitchen towel.
Hull your strawberries now, if you are freezing strawberries.
Arrange your whole berries in a single layer on a baking sheet.
Place baking sheet in the freezer and freeze until solid. This usually takes 24 hours or less.
Once frozen, transfer your berries to a sealable freezer bag or other freezer-safe, airtight container. If you are using a freezer bag, make sure you remove as much air as possible.
Tip: Measure your berries before you transfer them. That way you can mark the bag/container with the amount and now you know how many you have available when it comes time to use them in a recipe. Also, be sure to notate the date on your container, and use them within 6 to 8 months.
Uses for frozen berries:
- No-Bake Strawberry and Coconut Squares
- Berry Infused Water
- Add to a Paleo pancake/waffle recipe
- Add to a Paleo muffin/bread recipe