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Freezing Strawberries Using the Sugar Pack. Ingredients. Select fresh, fully-ripe, firm strawberries with a deep red color. ¾ cup of granulated sugar per quart of berries (1 quart = 1-1/3 pounds). Cleaning the Strawberries.

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  • Select fresh, fully-ripe, firm strawberries with a deep red color.
  • ¾ cup of granulated sugar per quart of berries
  • (1 quart = 1-1/3 pounds)
cleaning the strawberries
Cleaning the Strawberries
  • Thoroughly wash the strawberries under cold running water in a colander.
  • Discard immature, unripe berries or spoiled fruit.
trimming the strawberries
Trimming the Strawberries
  • Carefully remove the hull and stem with a paring knife.
  • Cut around the stem in a small circle. You want to leave as much of the strawberry as possible.
  • Also remove any bruised or damaged areas.
trimming the strawberries1
Trimming the Strawberries
  • Rinse again if necessary, to remove any hull or stem.
  • Slice the strawberries in half lengthwise.
  • Try to make each half close to equal in size.
adding the sugar
Adding the Sugar
  • Place the trimmed and halved strawberries into a clean mixing bowl.
  • Add the ¾ cup of sugar per pound of berries as purchased.
  • Using a clean spoon or spatula, mix the sugar into the berries, combining thoroughly, but being careful not to damage the berries.
allowing the juices to form
Once all strawberries are coated with sugar and the sugar has started to dissolve, let the strawberries and sugar sit for 15 minutes.

This allows the sugar to draw out the juice in the strawberries and make a syrup.

Allowing the Juices to Form

Before 15 minutes

After 15 minutes

packaging the strawberries
Packaging the Strawberries
  • Before packaging the strawberries for the freezer, make sure there are no sugar crystals left on the strawberries, the bowl, or the mixing spoon.
  • Pack the strawberries into rigid plastic freezer containers or freezer plastic bags. Leave correct amount of headspace.
    • In rigid containers:

- ½-inch for pint size

- 1 inch for quart size

    • In plastic bags, pint or quart size:
      • Approximately ½-inch
packaging the strawberries cont
Packaging the Strawberries, cont.
  • After the strawberries are added to the container, fill any spaces with the remaining juice.
  • This helps to keep all the strawberries packed in the juice and preserve texture.
packaging the strawberries cont1
Packaging the Strawberries, cont.
  • Wipe the rim of the container with a damp paper towel to remove any excess juice or strawberry pieces.
  • This will help to keep the lid tightly sealed and secure.

* Any food or liquid left in the sealing area will freeze, expand, and loosen the seal.

packaging the strawberries cont2
Packaging the Strawberries, cont.
  • Label the lid with:

1. The Date

2. Name of Product

3. Form of food – e.g., halves

4. Number of servings

  • Seal the lid on the container, releasing all the air.
  • Make sure all edges are sealed tightly before freezing.
freezing the strawberries
Freezing the Strawberries
  • Place the packaged strawberries in the freezer in an upright position.
  • An upright freezer, chest freezer, or refrigerator-freezer combination can be used as long as it can reach a temperature of 0˚F or below.
  • Keep a thermometer inside the freezer in order to keep track of the temperature at all times.
  • This slide set was developed by Kali Rowland as a student project in FDNS 3010, Department of Foods and Nutrition, The University of Georgia.
  • Edited by staff of the National Center for Home Food Preservation, June 2007.
  • Document Use:
    • Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included:
    • Reprinted with permission of the University of Georgia. Andress, E.L. and Rowland, K. 2007. Freezing Strawberries Using the Sugar Pack. Athens, GA: The University of Georgia, Cooperative Extension.
  • This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.