How do you preserve Strawberries

**Josephhgoins** · 04-24-2010, 02:48 PM

Its that time of year in NC, and today I got 8 quarts. I was going to just make them into Jelly and maybe a batch or two of freezer jam when it occured to me that my friends here may have some better suggestions.

How do you preserver Strawberries. I was thinking about canning a strawberry pie filling, but am unsure how that would turn out. I am pretty sure the pressure canner would turn the strawberries into soup. Maybe if I left them in large chunks put them in light syrup and then just cooked them over the stove with a little more sugar and cornstarch and put in a prebaked shell when it was time to make one?

Anyway, would love your suggestions.

**lparker** · 04-24-2010, 03:16 PM

I'd keep my options open and just freeze them without sugar. That way your uses will be unlimited...jam, pie, shortcake, ice cream topping, smoothies..........

**hestlauss** · 04-24-2010, 03:24 PM

I freeze them loose on a jellyroll baking sheet then one they are individually frozen I repackage them in freezer bags. That way I can scoop out what I need without having to break them up or thaw them to get what I need. I love the use them in the Vita-Mix with a little homemade yogurt a little stevia and a shot of vanilla. Presto less than 2 minutes later we are eating yummy soft serve strawberry frozen yogurt!

**KeithBC** · 04-24-2010, 03:35 PM

We freeze 'em. We still have some in the freezer from last summer. Mmmm!

**Missy** · 04-24-2010, 04:10 PM

Originally Posted by lparker

I'd keep my options open and just freeze them without sugar. That way your uses will be unlimited...jam, pie, shortcake, ice cream topping, smoothies..........

that's what I would do too.

You could take some and puree them also freeze in ice cube trays. when you go to use them warm them in a sauce pan with some sugar, serve over ice cream or angel food cake...

**Josephhgoins** · 04-24-2010, 05:39 PM

Thanks guys, I should clarify I only have the freezer on my Fridgerator and its almost full.

Other suggestions?

**starsapphire** · 04-24-2010, 05:51 PM

maybe dehydrate them?

**sunshine** · 04-24-2010, 09:46 PM

fruit leathers used to be a favorite here, when we had small children.

Canned strawberries - I've only done them in syrup then used them in pies, whole for garnishes, etc.

**Ali Lee** · 04-24-2010, 11:11 PM

I freeze them, single layer on a cookie sheet. When frozen-place them in a freezer bag. Frozen berries make great smoothies!

**frugalfranny** · 04-24-2010, 11:43 PM

Originally Posted by Ali Lee

I freeze them, single layer on a cookie sheet. When frozen-place them in a freezer bag. Frozen berries make great smoothies!

I do this too. Then they can go into anything............just eat them, make jam...grab just a few for on top of pancakes/waffles....smoothie....pie...........whatever.

**Thevail** · 04-25-2010, 01:57 AM

Canning them somehow is going to be the only real way to preserve them without freezer space.

But on the subject of freezing them, I have a really great method!
Put a layer of wax or butcher paper on a metal tray, put a block of dry ice (easily available) in the bottom of a cooler large enough to take the tray flat. Place the tray directly on the dry ice, close the cooler and in about 15 minutes, perfectly frozen strawberries that don't mush up when you thaw them!

The dry ice freezes the berries so fast that the cells don't burst too much.

**Josephhgoins** · 04-25-2010, 08:13 AM

Originally Posted by sunshine

fruit leathers used to be a favorite here, when we had small children.

Canned strawberries - I've only done them in syrup then used them in pies, whole for garnishes, etc.

Do you have an recipes that you use these in? I am thinking canning myself as well.

Do they turn to mush?

**Buc-O-Mama** · 04-25-2010, 11:11 AM

Our u-picks in FL were insanely cheap/free this year so I made 6 batches of jam. I'm not certain that there is any other way to preserve or can them but that, so I'm really curious to see the response to your question. I use the recipe for cooked jam in the YELLOW Sure Gel package and follow all the directions with the exception that I use the inversion method to finish them. BTW, if you decide to go with making cooked jam or preserves, don't ever double the recipe. Gotta make one batch at a time.

**Josephhgoins** · 04-25-2010, 02:40 PM

I made a batch of Jam and I usually make a few of them for the year. But as I have gained better than 30 pounds in the last 8 months, I decided NO JAM!!

I am going to can in light syrup. Make one batch of Jam. And maybe some Strawberry Julip. And one batch of Strawberry pie filling. All of the recipes I found add Clear Jel (which I don't have), so I am going to leave that out and just add corn starch when I open the jars to make the pie.

I also, think I am going to bite the bullet and get a freezer. I know it is silly for just 1 person, but I would be able to better stock up on things on sale to help of-set the costs.