Franklin County

   April 2009
 

Enjoy strawberries now and later

Welcome to the first issue of Quality for Keeps for 2009! We look forward to bringing you the latest and safest USDA-based information and to hearing from you. This year’s publications will be co-authored by Mary Schroepfer and Judith Lueders.

Now let’s get started! Celebrate the spring by picking and enjoying fresh strawberries. Strawberries will soon be at their best in Missouri. Strawberries are high in vitamin C and low in calories. While the berries are plentiful, it is also time to freeze, dehydrate, or make sweet spreads to enjoy the flavor the rest of the year.

   When picking strawberries, handle berries gently and place them loosely in containers to avoid crushing fragile berries. Whether harvesting berries in the field, or purchasing them in the store, choose wisely. The large berries are pretty, but small to medium size berries may have a better flavor.  Choose clean, dry berries that are red, plump, and bright, without uncolored or seedy areas. Strawberries are very perishable and will not ripen after picking. The attached caps on the strawberries should be bright green and fresh when they are purchased.

Avoid strawberries showing signs of moisture, staining or mold. These signs indicate ruined fruit. If there is visible mold, all of the strawberries in the package probably contain mold spores. When purchasing strawberries by the pound, 1-1/2 pounds equal 1 quart; this will yield about four cups of sliced strawberries.

At home, sort berries, discarding any soft or moldy berries. Place the berries in a single layer and store in the refrigerator until ready for use. DO NOT remove the caps until after the berries are washed to prevent the absorption of water into the berries. Do not wash strawberries until just before using. Rinse gently, only a few berries at a time, in flowing cold water in a colander. Remove the caps by giving them an easy twist with a strawberry huller or sharp knife. Use or preserve the strawberries as soon as possible after they are purchased.

Freezing strawberries. The easiest way to preserve strawberries is to freeze them.  It takes 6 to 8 cups of berries to fill a one-quart container. Sort and wash the berries before stemming. 

Individual dry pack. Freeze whole berries by placing clean, dry berries on a jelly roll pan in the freezer until just frozen. Immediately package  frozen berries in the freezer bags or cartons; seal, label, and return to freezer. Individually frozen berries are convenient to use a few berries at a time.

Sugar pack. Combine ¾ cup sugar with one quart (1-1/3 pound) of whole, sliced, or slightly crushed strawberries, and mix thoroughly. Let stand 15 minutes, then stir. Place the sweetened strawberries in a freezer container leaving ½-inch of headspace; label and freeze.

Syrup pack. Mix 4 cups of sugar with 4 cups of lukewarm water, stir until all the sugar is dissolved, and chill. Fill a freezer container with sliced or whole berries,  leaving ½-inch headspace. Pour the syrup over whole or sliced strawberries, until the fruit is covered. Seal and label before freezing.

Return to the main Franklin County page
		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08