Michigan State University Extension
Preserving Food Safely - 01600293


Whole. Choose firm, ripe, red berries preferably with a
slightly tart flavor. Large berries are better sliced or
crushed. Sort berries, wash them in cold water, drain well
and remove caps and stems.

Sugar and syrup packs make better quality frozen
strawberries than berries packed without sweetening.

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.

Sugar pack
Add 1 part sugar to 6 parts strawberries and mix
thoroughly. Put into containers, leaving 1/2-inch
headspace. Seal, label and freeze.

Unsweetened pack
Pack strawberries into containers, leaving 1/2-inch
headspace. For better color, cover with water containing
1 teaspoon ascorbic acid to each quart of water. Seal,
label and freeze.

Prepare strawberries as for freezing whole. Then
press berries through a sieve. To 1 pint puree add 4
tablespoons sugar and 1 teaspoon lemon juice; mix well.
Put into containers, leaving 1/2-inch headspace. Place a
disc made from plastic over the top of puree to prevent
discoloration. Seal, label and freeze.

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