Different Ways to Freeze Strawberries

[kirra]

Different Ways to Freeze Strawberries

There are several ways to freeze strawberries: with sugar or syrup and unsweetened or dry.

The sugar is not necessary for a quality freezing of the strawberries, however, most people think, they taste better being frozen with sugar or syrup.

I personally prefer to freeze them without sugar.

Freeze Whole Strawberries Without Sugar

The best suited strawberries to be frozen are berries that are dark red, firm and fully ripe.

Remove stem and caps. Sort, wash and drain the fruit carefully. Do not soak in water, or the strawberry will lose flavor and nutritients. Do not add sugar.

Freeze strawberries individually in a single layer on cookie sheets. After completely frozen (about 24h) place into freezer containers or flexible freezer bags.

Freeze Strawberries With Syrup Pack

Clean strawberries same as above. Use either whole strawberries or slice or crush them. Place in freezer containers, allowing 1/2- inch headspace and cover with syrup. Seal tightly. Preferably for strawberries is Pectin Syrup, but you can also use Basic Syrup .

Pectin Syrup Recipe

Dissolve 1 box powdered pectin in 1 cup of water. Heat til boiling and boil for one minute. Remove from heat and add two more cups of water. Cool down. If desired you can add more water to make the pectin syrup thinner.

Basic Syrup Recipe

Dissolve 1 cup of sugar in 1 cup of water. For easier dissolving you can use hot water, but be sure to let cool down the syrup before using. Use about 1/2 cup of sugar for each pint of strawberries.

Freeze Strawberries With Dry Sugar Pack

This freezing method is especially easy, Halve or slice strawberries into a bowl. Sprinkle 1/2 cup sugar over each quart of strawberries. Stir gently until the sugar is dissolved. Be careful not to damage the strawberries. Pack into freezer container, seal tightly and freeze.

Freeze Strawberries With Unsweetened Pack

Pack whole, sliced or crushed strawberries in freezer containers and cover with water or strawberry juice. Seal tightly and freeze.

Add ascorbic acid for better color conservation.