We are elated that it’s strawberry season again, this is the prime opportunity to stock up on those vivid red, succulent and lusciously ripe fruits at a bargain. We bought eight pounds of strawberries for just ten dollars.
In our home strawberries are used in umpteen amounts of recipes including jams, jellies, marmalades, glazes, sauces, in smoothies, homemade ice cream, in pies, as toppings, dipped in chocolate, in danishes.. the list is limitless, but at off season they can be very expensive to buy, and also thave very poor flavor if any at all. For this reason we stock up and then freeze them.
- Pairing Knife or Strawberry Huller
- Paper Towel
- Baking Sheet Tray
- Ziplock Freezer Bags
- Lightly pull off the greens of all the strawberries.
- Gently rinse strawberries in sink in strainer, do not soak them because you will dilute the flavor and the excess water will form crystals on the fruit as they freeze.
- Let them drip dry in the sink as you lay out a few layers of paper towel on the counter.
- Scoop the strawberries out onto the paper towel pad and pat them dry.
- Start hulling! One by one use your huller or pairing to cut out the top of the stem and white center.
- Start lining up your baking sheet with dry strawberries, butts up, making sure not to have them touching each other.
- Freeze on the baking sheet for one hour.
- Once frozen quickly remove strawberries from baking sheet and store them in clean ziplock freezer bags and rapidly return them to the freezer.