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Fruit: Buying and Storing Strawberries

Source of Recipe

North American Strawberry Growers Association
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BUYING STRAWBERRIES: When buying strawberries, look for plump, bright red and fully ripe berries. Caps should be attached, green and fresh-looking. The size of the strawberry is not important.

STORING FRESH STRAWBERRIES: Sort and remove bruised and damaged berries as soon as possible and use them in sauces, purees or jams. Place the remaining berries in cool, well-ventilated containers (32 to 40 degrees). Store uncovered or loosely covered. Hull strawberries and rinse gently just before serving.

--- Freezing Strawberries ---

FREEZING STRAWBERRIES WITHOUT SUGAR for jam and other uses: Fill freezer containers with prepared sliced, or washed and dried berries to within 1/2-inch of top. Combine 4 cups cold water with 1 tablespoon of lemon or lime juice and pour over berries before freezing. Seal, label and date.

FREEZING IN SUGAR SYRUP: Fill freezer containers with prepared berries to within 1/2-inch of top. Combine 4 cups cold water with 4 cups sugar; stir to dissolve. Pour over berries. Seal, label and date.

INDIVIDUAL QUICK FREEZING: For long-term storage of individual berries, individual quick freezing is recommended. This will minimize the "mushiness" associated with freezing the berries. Strawberries can be frozen and safely kept for up to one year. Choose firm, ripe berries; wash in ice water before hulling. Carefully drain well on several layers of paper towels first. Place the berries on flat trays in a single layer, well spaced out, and put into the coldest part of the freezer (the colder, the better). When frozen, store in containers or place in heavy freezer bags, tightly sealed. (If freezer bags are used, try to suck out as much air as possible to minimize freezer burn.) Seal, label and date. These berries can be used individually, if desired, for special desserts, on cereals or as ice cubes in fancy drinks.