By Toi N. Degree

Rowan Cooperative Extension

It’s strawberry season! One of my most favorite times of the year and if you’re a strawberry lover as I am, you’ll want to eat as many as you can and store some for later.

Here’s how you can enjoy strawberries from the summer months all year long. Freeze them — strawberries are easy to freeze, there are just a few things to keep in mind. Always pick strawberries that have bright red color, fresh-looking green caps and a firm texture. Prior to freezing, discard mushy or spoiled berries. Leave caps on and do not wash until you’re ready to freeze them.

There are several different methods of freezing strawberries depending on the intended use and the fruit can be frozen with or without sugar or an artificial sweetener.

To prepare berries for the dry-sugar pack, halve, quarter, slice or crush clean berries into a bowl. Sprinkle sugar over berries, using 1/3 to 3/4 cup sugar for each quart of fruit. Gently mix berries until sugar is completely dissolved. Package and freeze promptly.

To syrup pack, mix 1 1/4 cups of water to each 1 cup sugar. Dissolve the sugar in cold or hot water. If hot water is used, chill the syrup before using. Use about 1/2 to 1/3 cup of syrup for each pint container. Place the whole or sliced berries in containers and cover with cold syrup, package and freeze.

To prepare an unsweetened pack, place whole, sliced or crushed berries into containers. Cover with water or berry juice, package and freeze. Berries can also be frozen on trays in the freezer and put into containers as they are frozen.

Here is a strawberry recipe taken from The North Carolina Strawberry Project:

N.C. Strawberry Tarts

Yield: 6 servings

1/2 cup heavy cream

1 Tbsp. sugar

1/2 cup Mascarpone or cream cheese

1 Tbsp. strawberry-flavored liqueur

1 pint strawberries, hulled and halved

6 sweet pastry shells

1/2 cup strawberry jelly

2 tsp. water

Using an electric mixer on high speed, beat heavy cream and sugar until stiff peaks form. In medium bowl, combine cheese and liqueur; beat until soft. Fold whipped cream into cheese mixture. Place a few strawberry halves on the bottom of each shell; fill with cream mixture. Top with strawberry halves or cut into fan shape. In small saucepan, over medium-low heat, cook jelly with 2 tsp. water until melted. Brush jelly over strawberries. Garnish with remaining strawberries.

For other strawberry recipes visit:  http://www.theproducelady.org/recipes/#strawberry

http://www.ncstrawberry.com/recipes.cfm

For more information, feel free to contact Toi N. Degree, Family & Consumer Education Agent at the Rowan County Cooperative Extension office at 704-216-8970 or toi_degree@ncsu.edu