Michigan State University Extension
Preserving Food Safely - 01600293
10/13/97

### FREEZING STRAWBERRIES

     Whole.   Choose firm, ripe, red berries preferably with  a

    slightly
     tart flavor.  Large berries are better  sliced  or

    crushed.
     Sort berries, wash them  in cold water, drain well

    and
    remove caps and stems.

     Sugar  and  syrup  packs  make   better   quality   frozen

    strawberries
    than berries packed without sweetening.

     Syrup  pack

     Put berries into containers and cover with cold 50-percent

     syrup (1 cup  sugar  to  1  cup water),  leaving  1/2-inch

     headspace.  Seal, label and freeze.

     Sugar pack

     Add  1  part  sugar  to  6  parts  strawberries  and   mix

     thoroughly.   Put  into   containers,   leaving   1/2-inch

     headspace.  Seal, label and freeze.

     Unsweetened pack

     Pack   strawberries  into  containers,  leaving   1/2-inch

     headspace.  For better color, cover with water  containing

     1 teaspoon ascorbic acid to each  quart of  water.   Seal,

     label and freeze.

     Puree

     Prepare  strawberries   as  for  freezing   whole.    Then

     press berries  through  a  sieve.  To  1  pint puree add 4

     tablespoons  sugar and 1 teaspoon lemon  juice;  mix well.

     Put  into containers, leaving 1/2-inch headspace.  Place a

     disc  made  from  plastic over the top of puree to prevent

     discoloration.  Seal, label and freeze.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.