Used about 5 pints to make 1 quart of crushed raspberries. Added 6 1/2 cups of sugar and a pouch of pectin. Looks like I’ll need to go purchase some new glass ware next year, I seem to only have odds and ends left. The rest went into the freezer. We learned a cool trick for freezing berries while picking blueberries this year. Put them, unwashed, in a ziploc without closing the top. Let them freeze and release their moisture. Then you can seal the bag and they won’t be stuck together. No more laying them out in cookie sheets to make marbles and then packaging. You can see the blueberries in 4 cup (measured) ziplocs and the frozen cabbage from our garden.
