If you’re looking to freeze berries without sugar and don’t want them to clump up in storage, try this method. Get a large baking sheet and line it with a piece of baking parchment. Wash the berries well and pick out any stems and other debris (including insects!). 😉 Spread the berries in a single layer on the baking sheet and pop the sheet, uncovered, into a large freezer for at least six hours. Remove the baking sheet and immediately pack the berries into storage bags. Label the bags and put them back into the freezer until use. The berries freeze individually, which makes them easier to work with and measure out when you want to use them in baking and cooking. This method works supremely well for fruits such as blueberries, raspberries, currants, saskatoons, and haskap (pictured – this was part of a haul I picked on a very cold, damp day a few weeks ago on a farm outside of Calgary. I was shivering so much a few not-quite-ripe ones snuck in, LOL).
Flowery Prose 
I was given that same advice from a blueberry farm. Cold? You need to come on down here where we are looking forward to the 90″s all week. We could use a little of your cold.
That’s way too hot for me! Our temperatures over the past three days or so have hovered around 86, but we usually only receive about a week of that sort of high heat every summer and then it’s all over. This spring and early summer were wet and extremely cold. I hope we get a long, balmy autumn to make up for it…. 🙂
This is how my wife freezes all the wild huckleberries, and also some of our other berries.
Die tip gebruik ik al jaren.Is echt nadien gemakkelijk te doseren
Yes, that’s how I freeze blackcurrants and redcurrants. I have never heard of saskatoons and haskap!