Strawberry Season is starting in many places around the world, especially in parts of the U.S. and Europe . Strawberry season seems to always pass so quickly. Enjoy the strawberries while they are in season by following some of these tips.
When you get strawberries home, sort them to remove any very soft berries, which should be used as soon as possible.
Don't clean berries until just before use.
Store berries in an uncovered, shallow container in the vegetable bin of a refrigerator for up to 2 days.
When you are ready to use berries, rinse them quickly in cold water. Do not let them soak and do not remove caps before washing.
Drain berries before removing caps.
Soaking berries or rinsing without their caps will cause them to lose flavor and texture.
When you have more strawberries than you can eat, freeze them to eat later. For fresher tasting-strawberry jam, freeze berries and make the jam in small quantities as you need it.
To avoid bruising and soaking the berries, wash only a few at a time in cold water. Drain well. Remove caps after washing.
Halve, quarter or slice clean berries into a bowl or shallow pan. Sprinkle sugar over berries, using 1/2 to 2/3 cup sugar for each quart of berries.
Gently turn berries over and over until the sugar is thoroughly dissolved.
Package in freezer containers, leaving a head space of 1/2 inch for pints and 1 inch for quarts.
Seal containers and label them with the name of the product and the date.
Freeze promptly. Store at 0° F or below.
To freeze whole, cleaned berries for garnish, place them on a shallow pan lined with waxed paper. Cover berries with another layer of waxed paper. Put in freezer until firm (about 2 hours). Transfer to resealable freezer containers. Label the container with the product name and date. Store at 0° F or below. For best results use while berries are still partially frozen.
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