Freezing Strawberries – Carolyn Hardimon
Select
fully ripe, firm berries with a deep red color. Sort out immature and
defective fruit. Gently wash the berries in several changes of cold
water. Remove hulls and place berries in a colander to drain. Pat
dry with paper towels. Choose a good quality freezer container.
Leave at least 1/2 inch head space for expansion during freezing. Always
label and date. Prepare in one of the following ways:
Sugar
Pack:
Slice the hulled berries in halves or thirds, lengthwise. Mix six parts
sliced berries with one part sugar. Allow to stand until sugar dissolves
( about ten minutes). Gently stir. Spoon into containers. Seal, label and freeze.
Syrup
Pack:
Leave the hulled berries whole or slice. Cover with a 50% syrup.
Seal, freeze and label.
(A
50% syrup is half sugar and half water. Bring to a boil in a
saucepan. Boil for 1 minute. Spoon berries into containers and
pour syrup over.) Seal, label and
freeze.
Puree: Put 1 pint hulled
strawberries, 4 tablespoons sugar and 1 teaspoon lemon juice in food blender
jar. Puree until smooth. Spoon into containers. Seal, label and freeze.
Whole: Place whole hulled berries on a
large cookie sheet and freeze. Transfer to good quality freezer bags.
Press out as much air as possible. Seal,
label and freeze.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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Reference: Ball
Blue Book