Freezing Whole Raspberries

1. Rinse the raspberries gently in cool water in a colander. Gently pat them dry with paper towels, removing as much moisture as possible.

2. Place the raspberries on a baking sheet lined with wax paper, leaving at least 1 inch of space between them so they won't stick together.

3. Put the baking sheet in the freezer until the raspberries are frozen solid.

4. Transfer the frozen berries into an airtight container or freezer bags and seal, removing as much air as possible. Return the bags to the freezer and use the raspberries as needed. Use within six to eight months.

Raspberries in Sugar Pack

1. Place rinsed berries in a mixing bowl and top with sugar. For every 1 quart of raspberries, add 1/2 to 3/4 cup sugar.

2. Stir the sugar into the raspberries gently until all the sugar is dissolved, being careful not to completely crush the berries. The sugar will draw liquid from the berries as you stir.

3. Spoon the sweetened raspberries and juices into an airtight container, leaving at least a 1/2 inch of space at the top.

4. Seal the container and store in the freezer for up to 12 months.

Raspberries in Syrup Pack

1. Combine equal parts of sugar and water in a small saucepan on the stove over a low heat. Stir until sugar the is fully dissolved and the mixture has a syrupy texture. Use 1 to 2 cups of water and 1 cup of sugar for every 1 quart of raspberries.

2. Allow the sugar syrup to cool to room temperature. Place the rinsed raspberries in an airtight container.

3. Pour the cooled syrup over the raspberries, leaving a 1/2 inch of space in the container. Seal and store in the freezer for up to 12 months.