Raspberries are ideal for fresh eating, freezing, baking, jams, or jellies.  The everbearing type, grown here at Old Homestead Orchard, can be harvested from August through October or until a hard frost.

Weights & Measures || Selection || Storage & Preparation || Nutrition || Freezing

Weights & Measures:

• 1 pint weighs about ¾ lbs
• 2 pints make a 9 inch pie
• 1 to 1 ¼ cups = 10 oz package of frozen berries
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• Berries picked in the early morning or evening are better than those picked in the hot sun.
• Raspberries are ripe when they slip into your hand easily.  Do not pull on them.
• Pick all the ripe fruit – large and small.  Leave bad fruit beside the row.
• Handle berries carefully – don’t pile them too high in the container.
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• Refrigerate berries as soon as possible.
• If not serving right away – Do Not Wash - Place in a container and cover with a slightly damp paper towel.
• Gently wash just before using by washing with a gentle spray of water and then let drain.
• Keep berries in the refrigerator 3 to 5 days only or freeze.
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• 1 cup of raspberries contains only 61 calories and is high in dietary fiber.
• Raspberries are high in Potassium, Vitamin A, and Calcium.
• Raspberries contain almost 50% of the daily recommended value of Vitamin C.
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Freezing:

• Berries have a short shelf life – to enjoy them year-round buy them fresh and freeze them yourself.
• When freezing –
  • Use unwashed  and completely dry freshly picked berries.
  • Place them in a single layer on a cookie sheet in the freezer.
  • Once berries are frozen – transfer them to an airtight plastic bag or container.
  • Berries will keep 10 to 12 months and will retain their full flavor.
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