- Use only firm, fully ripe berries.
- To avoid bruising and soaking the berries, wash only a few at a time in cold water.
- Drain on absorbent paper or in a colander or sieve.
- Remove the hulls with the tip of a floating blade peeler.
- Chill the fruit in ice water to lower its temperature for fast freezing.
When packaging for freezing:
- Do not fill containers completely; allow a head space of ½” for pints, 1/4″ for 11/2 pints, and I” for quarts.
- Seal containers and label with the name of the product and the date frozen.
- Freeze promptly, then store at 0 degree F or below.
- Halve, quarter, or slice clean berries into a bowl or shallow pan. If desired, berries may be crushed rather than sliced.
- Sprinkle sugar over berries, using 1/3 to 3/4 cup sugar for each quart of fruit.
- Gently turn berries over and over until the sugar is thoroughly dissolved.
- Package and freeze.
Make a syrup using 11/4 cups water to each cup sugar. Dissolve the sugar in either cold or hot water; if hot water is used, be sure to chill the syrup before using. Use about ½ to 1/3 cup of syrup for each pint container. Place whole or sliced berries in containers and cover with cold syrup. Package and freeze.
For other helpful recipes and tips on using fresh strawberries, visit ‘Belle’s Blog’!