I felt very fortunate that I recently snagged some fresh raspberries on sale for 87 cents a package. I was all over that! I made a special trip to the store to get some. I promptly froze them, so I could use them in recipes in the future.
With grocery prices going up, up, up, a good strategy is to stock up on items that you use often when you see it at a great price. This is a great idea for non-perishable items, but produce does not last forever, so how can you stock up on and preserve foods that do not have a long shelf life? Freezing, dehydrating and canning are three ways to preserve produce for later use so that you can take advantage of a good sale on items you like. Use the guide below for freezing raspberries, so you preserve this wonderful fruit. Raspberries are also Keto friendly, so stock up when you find a good deal.
Instructions
Rinse raspberries in a colander and allow them to dry.
Place raspberries in a single layer on a baking sheet.
Using a paper towel, gently pat the raspberries dry, being careful not to squash them. Place the baking sheet in the freezer. Allow freezing an hour or two until the berries are completely frozen.
Remove the raspberries from the freezer and transfer them to freezer-safe bags. Store it flat in the freezer to use when needed.
Frozen raspberries are delicate and can easily crush in the freezer. Try to store in an area of the freezer without placing something heavy on top of them. Even if some of your berries break apart, those berry bits are wonderful on ice cream or mixed in a muffin mix or other baked goods.
