Gardens have a way of producing almost nothing until they produce too much- such is my experience with my berry plants.
I’ve been patiently waiting for my blackberries to ripen since April, and I always hope they might time their ripening to span several weeks so I can use a fresh, consistent supply. Unfortunately, as with most plants, nothing is ripe until everything is.
Jamming and canning are wonderful options for any glut of produce, but certain fruits (like blackberries, raspberries, strawberries, and blueberries) I really enjoy in my morning smoothie and would prefer not to commit them to use only as jam. Since I cannot keep up with the sudden ripening of the whole crop, I simply freeze some for later!
It’s easy to do- simply spread out the berries in a single layer on a cookie sheet or pan- this allows them to freeze individually and won’t result in an unusable frozen lump of produce.
Freeze them overnight and then bag in a ziploc or vacuum freezer bag for use whenever you like. If you’re not a smoothie drinker, or don’t know what you’d do with frozen fruits, you can also temporarily freeze fruits until the harvest is complete then make one large batch of jam/sauce/etc with everything from the season instead of making several smaller batches.