Freezing fruit with sugar or syrup?

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    AuntBee
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    These are noob questions. I thought I remembered another discussion about this, but I can’t find it.

    I have a bunch of different kinds berries I want to freeze. My memory growing up is that my mom just washed the berries, threw them in a freezer bag, added a handful of sugar, gave it a shake and called it good. Months later, the berries became pies and were delicious. The problem is this: I lack my mom’s “feel” for mixing and making food without measuring. I’ve read a couple of different formulas, like 3/4 cup sugar to 1 quart of blackberries, but 2/3 cup sugar to 1 quart of blueberries.

    Some recommend freezing immediately, others say to let the berries sit for about ten minutes before freezing, and still others say to squish the berries a little bit so the juices mix with the sugar and then freeze.

    I know how to freeze peaches, for instance, but for some reason I have myself wrapped in knots over this berry business. 😛 I know it’s a small matter in the general scheme of things, but I don’t want to end up with frozen yuck.

    Aunt Bee
    OCD

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