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How To Store Raspberries (All Methods)

Raspberries storage.

Raspberries are a tasty and nutritious summer fruit. Regrettably, they are also one of the most perishable things available at the supermarket. You can keep raspberries fresh for longer if you store them properly. In a breathable container, put them in the fridge. You may also freeze them and utilize them later in recipes such as smoothies. By eliminating undesirable mold before storing the berries, you may increase their shelf life.

Different Methods Of Storing Raspberries

Choosing the best berries, whether you buy them from a farmers market or a local grocery shop, or harvest them yourself, is crucial to their lifespan. Because berries are delicate, thin-skinned fruits, one poor berry may ruin the entire lot. Pick out any that are damaged, slimy, or rotten, and discard them. If you see blackberry stains on the clamshell container or strawberry juice pooling at the bottom of the carton, you know there are a couple of berries beyond their prime in the mix. Instead, look for berries that are firm, plump, and glossy. Don’t throw away any squashed berries you already have on hand: Make a light berry compote to serve with pancakes, or soak and mash them in rum for a tangy, syrupy ice cream topping.

Method # 1: Washing And Refrigerating

Pick out any poor raspberries from the jar of raspberries. Any rotten raspberries can contaminate the entire batch, so do this as soon as possible after purchasing them.

Combine the white vinegar and water in a mixing bowl. If you don’t have any white vinegar on hand, heat some water to 125 degrees F and use it instead.

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Soak the raspberries for only a few seconds in the vinegar solution. This will eliminate any residual germs and extend the shelf life of your raspberries by several days. If using boiling water, soak the raspberries for 30 seconds before removing them.

Dry the raspberries lightly with paper towels and put them in a jar with some paper towels at the bottom that allows for circulation. The extra moisture from the raspberries will be absorbed by these towels.

Place the jar in the refrigerator, but not in the vegetable crisper, as the raspberries will be too cold.

This will extend the life of your raspberries by several days, much beyond their normal shelf life of 2-3 days.

Any bacteria or mold spores present are destroyed by heat or vinegar, thereby extending the shelf life by several days. It’s best to avoid just washing them with cool water before storing them, as moisture accelerates decomposition. After cleaning, use paper towels to absorb any excess moisture. Arrange the berries in a single layer, if possible, in a storage container on a bed of paper towels. Cover and store, ensuring sure the lid does not come into direct contact with the fruit.

Before putting raspberries in the fridge, sweeten them. Before preserving the berries, you may additionally sweeten them. They can be utilized for something like jam later on. A syrup consisting of water and sugar can be used to sweeten them. Simply combine one part of water and one part of the sugar in a mixing bowl.

Fill a sealable container, such as a mason jar, with the berries.

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Fill the jar halfway with the syrup mixture, leaving approximately a half-inch of headroom at the top.

Place the berries in the freezer after sealing the container.

Method # 2: Freezing

Grab a baking sheet or a big pan and perform the following to freeze raspberries:

Wash and dry your clothes. Washing gets rid of any debris and grime. Therefore it’s necessary before eating. We do it today because washing fresh raspberries are much simpler than washing mushy just-thawed raspberries. Drain them on paper towels after washing and pat them dry. The fruit should have as little moisture as possible.

Pre-freeze. Place all of the berries on a baking sheet or pan in a single layer, making sure they don’t touch. Place the tray in the freezer for several hours or overnight to solidify the berries. Use a silicone pad if you don’t want them to cling to the tray.

Freeze over a lengthy period of time. Fill a freezer jar or bag halfway with frozen raspberries. If you’re using a bag, make sure to press out as much air as possible before closing it. If desired, add a name and date to the label before placing everything in the freezer.

That is all there is to it. The only aspect of the operation that irritates me is washing the berries since you must be cautious not to damage them. After that, everything else is a piece of cake.

You can keep those raspberries in the freezer for up to 6 months, so you can eat them even when they aren’t in season.

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Finally, let’s discuss thawing. You don’t need to thaw the raspberries for some applications, such as baking or smoothies. You can just toss them in with the rest of the ingredients, and the dish will turn out great.

If you need to thaw them, do so overnight in an airtight container in the fridge. In the morning, those raspberries will be watery and soft.

If your local farmer’s market has a raspberry sale, don’t hesitate to take advantage of it. All of those berries may be frozen and used at any time during the year. It’s also more cost-effective than purchasing pricey imports when raspberries aren’t in season.

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Method # 3: Refrigerating Without Washing

Select a storage container that allows air to circulate. Berries should not be kept in an airtight container. Berries require air movement to stay fresh. Use the original container, which generally includes slots and holes, to store them in. If you don’t have the original container, put them in a colander to keep them safe.

Paper towels should be used to line the container. Raspberries can develop moldy if they are exposed to too much dampness. Paper towels should be used to line the container. This will absorb some moisture, extending the life of the raspberries.

Make sure any holes near the container’s lid are left unplugged. Remember that raspberries need air movement to stay fresh.

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Raspberries should not be kept in the refrigerator’s coldest section. Many people believe that storing raspberries in the coldest part of the refrigerator will extend their shelf life. This isn’t the case at all. Frost damage might occur if the raspberries are kept in a cooler area of the fridge.

Instead of putting the raspberries at the back of the fridge, put them somewhere you’ll notice them. If raspberries are easy to reach, you’ll consume them faster, keeping them from spoiling.

Raspberries should not be stored in the crisper. A fruit or vegetable crisper will not keep raspberries fresher. It’s possible that the air in the crisper is somewhat moister than the air in the remainder of the fridge. Your raspberries may dry up faster as a result of this. When keeping raspberries in the fridge, it’s best to keep them out of the crisper.

Method # 4: Storing Raspberries For A Day Or Two

The rationale for this is that berries with the highest taste are those that are served at room temperature. Wait until shortly before eating to rinse them. If any berries become damaged or moldy, discard them immediately.

Remove any rotten berries first, then consume any very ripe berries (be sure to rinse before eating). Place the remaining berries in a flat container in a single file, not heaped on top of one another. After that, put the container in the fridge. Don’t wash the berries until the next day, when you’re ready to consume them.

Method # 5: Making A Preserve

If you want to keep your raspberries for as long as a year (regardless of the “form”), making a preserve with a few simple ingredients is one of the best methods of storing raspberries.

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Pick over the berries, removing any that are mushy or overripe. Allow the berries to drain for a few minutes after washing them.

In a large, heavy-bottomed pot, combine all of the berries (2.5 lbs), sugar (3.75 lbs), and salt (0.25 teaspoon, Koshar). Allow enough space for the mixture to boil, as it will foam up a little. Turn on the heat and slightly mash the berries with a potato masher or big spoon.

As the liquid begins to boil, stir to ensure that the sugar is evenly distributed and dissolved. When it reaches a hard boil, which means it can’t be “stirred down,” reduce the heat just a little.

At this point, you can remove some of the seeds if desired. I strain about 4 cups of the mixture through a wire strainer over a bowl, pushing the preserves through with a ladle or big spoon while keeping the seeds in the strainer. Continue straining until all of the preserves have passed through the strainer. Remove the seeds and throw them away.

It’s a good idea to keep a small plate in the freezer to serve as a test plate for the preserves.

To prevent the boiling mixture from sticking and scorching, which can ruin the entire batch, stir it frequently. [If it sticks and burns, don’t stir or scrape the burned part from the bottom – pour the preserve mixture into another pan, and just leave the burned part in the first pan – you can then cook it down the rest of the way, and then taste it to see if it’s okay.] The closer it gets to being done, the more you’ll need to stir because you’re boiling away the moisture in the mixture, and it’ll thicken.

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After about 20 minutes, use an instant-read thermometer to check the temperature; it should be around 210 degrees to 215 degrees. At a full boil, it usually takes about 25 to 30 minutes.

If your thermometer registers 210 degrees, use the plate test: remove the plate from the freezer and test a dab of jam; if it firms up and has an excellent consistency, it’s ready. Cook for another 2 minutes after adding the lemon juice.

Fill the jars one at a time by removing them from the pot of boiling water and carefully filling them, leaving 12 inches of headspace. Wipe the jar rim clean with a clean cloth soaked in the canner’s hot water, taking care not to burn your fingers. Place the jar lid and ring on top of the jar and tighten the ring to keep the lid in place. Don’t overtighten the screws.

Cover the canner and return the filled jars to it. An inch of water should be covering the jars.

Bring to a high rolling boil again and cook for about 10 minutes.

Turn off the heat and leave the jars covered in the canner for 5 minutes – no longer, or water may suction into the jars as they cool.

Set aside the jars for one whole day. Refrigerate after opening and store at room temperature for up to one year.


Raspberries are delicate and best consumed when fresh, and even though the season isn’t nearly as long as you might like them to be, there are ways to prolong your consumption period. And if you are okay with the berry losing its actual shape and juiciness, you can enjoy it all year round in the form of a preserve/jam.

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