Michigan State University Extension
Preserving Food Safely - 01600293
10/13/97

FREEZING STRAWBERRIES



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.


Puree
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.


Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.