Michigan State University Extension
Preserving Food Safely - 01600293


  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.                                         

  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.                   

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