Frozen Strawberries

  

Quantity: 1 crate (24 quarts) yields 38 frozen pints. 2/3 of a quart yields 1 frozen pint.

Instructions:

1. Select fully ripe, firm berries with a deep red color. Discard immature and defective fruit.

2. Wash, drain and remove caps.

3. Follow directions below for style of pack desired. Sugar and syrup packs produce a better quality product than unsweetened strawberries.

Syrup pack: Put whole berries into containers and cover with 50 percent syrup, leave headspace, seal and freeze.

Sugar pack: Add 3/4 cup sugar to 1 quart (1-1/3 pounds) whole strawberries and mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Put into containers, leave headspace, seal and freeze.

Puree: Strawberries can be sliced or crushed partially or completely. To 1 quart (1-1/2 pounds) sliced or crushed berries add 3/4 cup sugar; mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Pack into containers, leave headspace, seal and freeze.

Source:

"So Easy to Preserve", 5th ed. 2006




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