I got lucky and the container of plants turned into a raspberry patch. For many years, I’ve gotten 20 or more pints of raspberries every season.
Here’s my method for freezing raspberries:
- Pick raspberries.
- Place on a cookie sheet. Discard any overripe berries.
- Freeze for at least two hours.
- Put berries into glass pint jars, leaving 1/2 inch headspace.
- Put lids on the jars and return to freezer. (You can label and date your jars if you think there may be confusion about when they were frozen. I make berry cobbler with almond flour every other week, so my supply is usually gone by December.)
As for washing raspberries, I wash them when they’re frozen before I use them.
If you wash them before freezing, wash in cold water and drain thoroughly.
Along with being delicious, raspberries are nutritious. They provide potassium, essential to heart function, and are proven to lower blood pressure. The omega-3 fatty acids in raspberries can help prevent stroke and heart disease. Raspberries also contain manganese, which is necessary for healthy bones and skin and helps regulate blood sugar.
In addition, raspberries are high in antioxidants that can protect cells from damage by free radicals, which may play a role in the aging process, arthritis, cancer, heart disease, Alzheimer’s disease, and many other conditions.