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A dry pack can be used for small whole fruits such as berries. Pack the fruit into a freezer container, seal, and freeze. You can also spread a single layer of prepared fruit on shallow trays or cookie sheets and then freeze.
When frozen, package and immediately return to the freezer. The fruit can then be individually removed from the container and the package re-closed. To prevent freezer burn, be sure to package the fruit as soon as it is frozen.
Other Unsweetened Packs
In addition to a dry pack, unsweetened fruit can be packed in water, unsweetened fruit juice, or pectin syrup. Unsweetened packs generally yield a product that does not have the plump texture and good color of those packed with sugar.
The fruits take longer to thaw. However, some fruits such as raspberries, blueberries, steamed apples, gooseberries, currants, cranberries, rhubarb and figs give a good quality product without sugar.
The pectin syrup is often used for fruits such as strawberries or peaches, which retain their texture better than if frozen in water or juice.
This document incorporates information from “So Easy to Preserve”, 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.