After harvesting an abundant huckleberry crop, one of the simplest methods to preserve the surplus is by freezing. The skins of wild huckleberries often tear during picking, which accelerates the spoilage. To avoid losing the huckleberries, freeze as soon as possible what you don't immediately use. Add frozen huckleberries to pancake and muffin recipes. One method of tenderizing the skin is to steam the unfrozen berries for two to three minutes. Steaming will also improve their flavor, according to food and nutrition specialist Barbara Willenberg.
Wash your hands with soap and water, rinse and dry.
Rinse the huckleberries in cold water to wash.
Inspect the huckleberries and remove defective or unripe berries and leaves. Plan to freeze ripe berries, as opposed to immature or overripe huckleberries.
Dry the huckleberries on a paper towel.
Cover a cookie sheet with wax paper and arrange the dried huckleberries on the wax paper and freeze.
Fill a freezer container or freezer bag with the berries, leaving no headroom. Seal bag or place lid on container. Remove as much of the air from the bag as possible.
Place the container in the freezer. Wash the huckleberries prior to using.