Strawberry season is definitely upon us! Last weekend we headed out to Virginia for a day of pink stained fingers while picking strawberries. We came home with over 10 pounds, some of which I turned into jam and the rest were thrown in the freezer.
Freezing strawberries is simple and saves them for later when you’re running out of time before they go bad in the fridge. The only downfall is generally speaking, strawberries that have been frozen and then thawed will not retain their original shape and texture, so they are best used as an ingredient in sauces, preserves, smoothies, or in baked goods.
Here’s how I freeze ’em…
1. Wash the berries in cold water, then pat dry.
2. Remove the stems with a sharp paring knife.
3. Place the berries nice and tight in a single layer on a baking sheet to prevent them from sticking together in one big clump after freezing. Then put them in the freezer for about an hour.
4. Remove from freezer and transfer to freezer ziplock bags. Label and date the bags then return them to the freezer.
5. The strawberries will keep for about a year if sealed in an air-tight bag.