You can freeze almost any berry with a simple “tray freeze” method that keeps them loose instead of clumped together. The key steps are sort, wash, dry very well, freeze on a tray, then pack into containers.
Basic steps
- Sort the berries
- Remove stems, leaves, mushy, overripe, or moldy berries so only firm, good fruit is frozen.
- Wash and dry
- Rinse gently in cool water, then spread on a clean towel and let them air‑dry or pat them dry; they should be completely dry or they will freeze into clumps and get icy.
- Tray freeze
- Line a rimmed baking sheet with parchment, spread berries in a single layer without piling, and freeze until solid (about 2–6 hours or overnight).
- Pack for storage
- Once frozen solid, quickly transfer berries to freezer‑safe bags or containers, press out extra air, label with name and date, and return to the freezer.
Extra tips
- Strawberries: Hull (remove green tops) and freeze halved or sliced so they are easier to use later.
- Storage time: In regular freezer bags, berries are usually best within about 6–12 months; vacuum‑sealed berries can last a couple of years in good quality.
- Using frozen berries: Use straight from frozen for smoothies, baking, and oatmeal, or thaw gently at room temperature or in cold water if you need softer berries.
