As we relish the flavors of locally grown strawberries, their sweet aroma and vibrant hues evoke the essence of sunshine captured in each bite. Now that we’re past Valentine’s Day, where strawberries often take center stage, let’s dive into the art of preserving these delicate berries, exploring freezing techniques that can be enjoyed long after the season has passed.
Freezing Strawberries: A Symphony of Techniques
Freezing strawberries is a wonderful way to extend the season’s bounty and enjoy the taste of freshness throughout the year. To cater to various preferences, we will explore multiple freezing methods: without sugar, with sugar, and with syrup.
1. Freezing without Sugar:
For those who prefer the pure essence of strawberries without added sweetness, tray freezing is the key. This method allows for the berries to stay loose and can then be easily removed or poured from the container. Here’s a step-by-step guide:
Wash, remove caps, and drain whole berries.
Spread berries in a single layer on a baking sheet or jellyroll pan.
Place the tray flat in the freezer until the berries are frozen solid (typically one to two hours).
Transfer the frozen berries to plastic freezer bags, removing as much air as possible to maintain freshness.
To savor the best taste, consume the berries in a slightly thawed state, with a few ice crystals remaining. The natural expansion of frozen water causes the berry to soften when completely thawed.
2. Freezing with Sugar:
For those who enjoy a hint of sweetness in their frozen strawberries, consider the following method:
Wash, remove caps, and drain berries.
To freeze whole, sliced, or crushed strawberries, add ¾ cup of sugar to 1 quart (approximately 1⅓ pounds) of strawberries.
Stir until most of the sugar dissolves, allowing the mixture to stand for 15 minutes before transferring the berries into containers.
Ensure adequate headspace during packaging to prevent overflow when the berries freeze.
Artificial sweeteners can be used following the manufacturer’s directions, but it’s essential to note that they lack certain benefits of sugar, such as color protection and syrup thickness. Alternatively, add these sweeteners after the berries thaw.
3. Freezing with Syrup:
For those who are looking for pure sweetness. Strawberries packed in syrup are generally best for uncooked dessert use. The types of syrup range from very light to very heavy.
Wash, remove caps, and drain whole berries.
To freeze whole, sliced, or crushed strawberries, place berries into a desired freezer container.
Cover berries with a cold 50 percent syrup. To make the syrup, dissolve 4 cups of sugar in 4 cups of lukewarm water. Chill the syrup before using. For additional syrup recipes for freezing fruits, visit Syrups for Use in Freezing Fruits.
Ensure proper headspace during packaging to prevent overflow when the berries freeze.
Seal and place in the freezer.
Tips for Successful Freezing: A Chorus of Wisdom
The speed of freezing impacts the quality of the berries; the faster they freeze, the ice crystals that develop will be smaller. Set the freezer temperature to 0°F or lower, ideally reaching minus 10°F or lower 24 hours before freezing.
Store packages in contact with freezer surfaces, in the coldest part of the freezer, with enough space for air circulation until the berries are frozen. Once frozen, store packages close together.
Never overload the freezer with unfrozen food. Work in small batches so the food can freeze within 24 hours. An overloaded freezer can slow the freezing rate and affect the quality of the frozen product.
The recommended storage time for strawberries is 8 – 12 months in a freezer held at 0°F. The shorter the time, the better-quality product.
Preserving the exquisite flavors of locally grown strawberries is not just a culinary endeavor; it’s a celebration of seasonal abundance. Whether you prefer them unsweetened, with sugar, or in syrup, the steps outlined ensure optimal flavor and quality. Remember to freeze quickly, maintain freezer temperature, and avoid overloading the freezer for the best results. So, roll up your sleeves, embrace the sweet aroma, and enjoy those strawberries for months to come.
Does your kitchen freezer resemble an archaeological dig in an iceberg? Do you ever see what you think is what you’re looking for in the very back? As you reach for it, half of everything else falls out onto your kitchen floor? UFOs (Unidentified Frozen Objects) end up everywhere. Your reaction may be something like, “*#@&!”
This may be a sign that it’s time to organize your freezer. “Are you kidding me? Who has time for that?,”’ you may ask. You might even roll your eyes.
Here are a few tips that may help:
Clean it out and when in doubt, throw it out.
Start with the hardest part first – trust me, it gets much easier after you’ve completed this step. Go through all the contents of your freezer and throw out what is freezer-burned or otherwise unusable. If you really have no idea if it’s animal, mineral, or vegetable, or how long it’s been in your freezer, it’s time to toss.
Label! Label! Label!
If you’ll take a quick moment to label and date the food before you put it in the freezer, you’ll save your sanity later by avoiding guess work. (A friend told me she pulled the plastic tub of fundraiser cookie dough out of the freezer as a treat for her kids. What a surprise to be treated instead to vegetable stew.) Label using wax crayons, pencil, or marker pens on stickers or tape that can stay put in freezing temperatures. And yes, if you are so inclined, there are apps for labeling. By the way, the sniff test is usually useless, since most frozen foods won’t have much of an aroma.
Freeze in useable portions.
Congratulations! You saved money buying the chicken in that family-sized pack. Keep food safe and manageable by individually wrapping pieces, then freezing in a large, labeled, plastic zip-type bag. Then you only take out the amount you want. You may lose more money than the original savings if you have to thaw out and possibly throw out a gigantic clump of chicken because you only wanted enough for two. Smaller packages also freeze and thaw faster, which saves you time.
Know what freezes well.
Pancakes, berries, broths, meats, nuts, chilies and stews, flour, shrimp, and fish are good choices for freezing. These foods are structurally sound enough to survive the freezer. On the other hand, you’ll want to avoid freezing high-moisture fruits and vegetables like lettuce and watermelon, yogurt, and fried foods. Their textures and appearance tend to turn to, well, yuck.
Choose the best containers.
We need air to breath, not to circulate around our frozen foods. Air circulating around frozen food can lead to freezer burn – which often makes the food dry and tough. Find containers close to the size of the food you want to freeze. Also, freezing food flat in plastic zipper bags makes them easy to stack.
Remembering to use these tips should help de-stress your life … at least a little. So the next time you’re asked, “What’s for dinner?,” your reply won’t have to be, “We’re having the UFO that fell on my foot.”
Soup is a great way to pack your diet with vegetables.
Nothing tastes as good on a cold, winter day as a nice hot bowl of soup. Soups are easy to make and economical. Homemade soups are healthy. They are a great way to pack more vegetables into your diet. You can control the amount of sodium by making your own broth or white sauce or by choosing canned broth and vegetables low in sodium. Use herbs and spices for flavor instead of salt. Be creative – there are endless possible combinations of ingredients that will make a delicious soup.
Soup is easy to freeze for later use: freeze your soup in zipper style freezer bags. You can use the large bags to freeze a family size portion of soup or you can use small bags to make handy individual servings of soup. Freeze bags of soup on a plate to prevent the bags from freezing around the rack making it difficult to remove later. Run the bag under cold water until thawed enough to slip into a bowl or pot for further heating on the stove or in the microwave. You can also freeze soup in plastic or glass food grade, freezer safe containers. Be sure to leave about a half-inch of space at the top to give the soup room to expand when it freezes. Thaw in the refrigerator or run the bottom of the container under cold water until you can pop it out and place in another bowl or pot for further heating.
Here are a few common types of soup for inspiration:
Chili – the origins of chili con carne, or chili with meat, are a little mysterious and highly debated. San Antonio made this spicy dish popular more than 100 years ago. Chili consists of thick meat (pork, chicken, beef, or wild game) and/or cooked dried beans in many variations. Chili with only beans is known as chili con frijoles.
Chowder is a seafood or vegetable stew originating from New England. A New England chowder is recognized by a creamy milk base, whereas a Manhattan chowder boasts a flavorful and less fattening tomato base.
Creams and Purees consist of milk, cream, broth, and/or vegetable purees. Puree vegetables using a food processor, blender, immersion blender, or food mill. Reduce the amount of fat and calories in cream based soups by choosing lower fat alternatives like 2% milk or by using pureed white beans to thicken the soup.
Gumbo originated in southern Louisiana in the 18th century. Highly seasoned and spicy, this stew like dish blends a variety of cultures including French, Spanish, Choctaw, and West African. Gumbo is thickened with okra, file´ powder(dried and ground sassafras leaves, pronounced fee-lay), or roux (a French base made of oil and flour).
Brunswick Stew
1 tablespoon vegetable oil
1 medium chopped onion
1/2 cup chopped pepper – red, green, or a combination (optional)
2 cups chicken broth, low sodium
1/2 teaspoon dried leaf thyme
1/4 teaspoon black pepper
2 cups cooked, diced, and boned chicken or turkey
2 cups tomatoes, canned or cooked
2 cups cooked dry beans OR 1 (15.5 ounce) can beans (drained), such as red beans or Great Northern beans, etc.
2 cups whole kernel corn, frozen or 1 (15.5 ounce) can corn, canned without salt (drained)
Directions:
Heat oil in a large pan. Add onion and cook in oil until tender.
Add all remaining ingredients, except salt and pepper. Bring to a simmer and cook, covered, for 30 minutes on medium-low heat.
Season to taste with salt, if desired.
Recipe Source: Adapted from Virginia Cooperative Extension
For more information on soups, contact UF IFAS Extension Leon County at 850-606-5200 or hughson@ufl.edu.
