Ah, berries. Such beauty and flavor in each jewel-like morsel. There seems to be as many photos of berries floating around the ‘net right now as there are of changing leaves in the fall. And why not? They pretty much have everything going for them.
It has been a remarkable year for our backyard raspberries. They are not as large as the ones from the farmer’s market, but they are sweet and abundant. In the past they haven’t been as plentiful, or we were away while they ripened. This year we’ve eaten quite a few and are freezing several batches for later. Our method is to place a single, unwashed layer on a baking sheet covered with a silpat or waxed paper, making sure that most are not touching (discarding any bits of debris), freeze them until solid, and then place the marble-like frozen berries into a gallon size freezer bag. We give them a quick rinse right before use. We do this for raspberries, blueberries and blackberries and enjoy them in smoothies and desserts (see our berry rhubarb crisp recipe) throughout the year.
Interested in picking your own berries? PickYourOwn.org lists farms and orchards by state, as well as offering canning information and recipes.