Select fully ripe, juicy berries. Sort, wash carefully in cold water, and drain thoroughly.

Sugar pack: To 1 quart (1 1/3 pounds) berries add 3/4 cup sugar and mix carefully to avoid crushing. Put into containers, leaving 1/2 inch headspace. Seal, label and freeze.

Syrup pack: Put berries into containers and cover with cold 50-percent syrup (1 cup sugar to 1 cup water), leaving 1/2- inch headspace. Seal, label and freeze.

Unsweetened pack: Put berries into containers, leaving 1/2-inch headspace. Seal, label and freeze.

WHOLE KERNEL CORN*: Husk, remove silk, wash, and trim off immature or defective kernels. Blanch for 4 minutes. Cool and cut off kernels. Pack in containers or freezer bags and seal.

**Freezing whole kernel corn produces a higher quality product.

CORN ON THE COB: Husk, remove silk, wash, and trim off immature or defective kernels. Blanch small ears for 7 minutes, medium ears for 9 minutes, large ears for 11 minutes. Small ears are less that 1-1/4 inches, medium between 1-1/4 and 1-1/2 inches, large are over 1-1/2 inches in diameter. Cool quickly and drain. Wrap cooled ears in moisture-vapor-resistant material.