How to Freeze Strawberries

StrawberriesIt is strawberry season, and once again, you got carried away at the u-pick farm and the farmers market. Or maybe it was just me. (The kids each wanted to pick their own flat, and I couldn’t deny them the pleasure, could I?) Household members (one in particular not pictured here) accuse me of food hording all through Wisconsin’s short growing season particularly with fruits as sweet and ephemeral as the strawberry. So while the season is here for 3 or 4 weeks in June and early July, we indulge in fresh and the extras we freeze.  Freezing offers the quickest and most simple way to preserve them, and it allows us to eat local strawberries all year long.

Frozen strawberries can be eaten as is.  My kids think this is the best treat ever–like a popsicle–and sometimes prefer this to a fresh berry.  You can also add them to smoothies; they bake up beautifully in pies and cobblers.  It is also a good idea to freeze berries before preserving them in other ways.  Frozen berries make a superior quality jam with fewer floaters than jam made with fresh.  Freezing berries pasteurizes them; this is an essential step in making fruit leathers with a longer shelf-life as freezing kills any bugs or eggs. With so many uses and freezing this easy, let the berry hording begin.

Steps to Freezing Strawberries–Individual Quick Freeze Method (IQF)

  1. Clean the fruit.
  2. Remove the stem.
  3. Spread the fruit so that the pieces are not overlapping on cookie sheets and freeze.
  4. Once frozen, place in freezer bags or containers and label.  They will keep in a deep freeze for up to a year.

This yields individually frozen fruit which you can use in any portion you want later–a single berry or a quart.  All berries freeze well using this method.  You may also freeze rhubarb like this.  Simple chop the rhubarb first before laying it on a cookie sheet.

Quick Pack Methods: You can simply dump the clean and de-stemmed fruit in a bag in the portion you desire–pint, quart etc. You can even mix in a little sugar. They will freeze as a mass. Not as flexible for later use, but the job gets done even quicker.

Strawberries--Freezing

Use a spatula to transfer the frozen berried from the cookie sheet to the freezer bag.

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If the kids picked the berries, why not have them freeze them too?

Strawberries--Freezing

Always use “freezer” bags, not “storage bags”.  If you don’t over stuff them you can stack them neatly in the deep freezer.

If you don’t have a deep freezer (and I suggest you get one if you want to eat locally grown food as much as possible) you can transform these into fruit leathers and store them on a shelf.

Click on the links for these frozen strawberry recipes:

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Whole Wheat Strawberry-Rhubarb Cobbler

Rhubarb--just pickedI love strawberry-rhubarb anything.  As a Midwesterner, I know that’s a bit of a cliché. My New York City friends used to tease me about my folksy, Midwestern origins when, in an unguarded moment, I’d blurt out something like “Oh, don’t you wish we could eat some strawberry-rhubarb cobbler right now?!” “Oh yeah, gee whiz, that does sound mighty good,” they’d respond in their best Lake Wobegone accent.  But I can’t apologize.  People who live in USDA growing zone 7, don’t own a snow shovel, and take runs in Central Park in April wearing shorts, how can these people truly appreciate summer? As special as Christmas or Thanksgiving, summer for us in the Great Lakes IS A HOLIDAY—all 8 weeks of it; and as with all holidays, our summer has certain traditional, celebratory foods.

Strawberry-rhubarb cobbler is just the first of many in a parade of seasonal classics like corn on the cob, BLT’s, and brats on the grill.  When that sweet berry and the tart stem reach ripe perfection at the precisely the same time, you know summer has arrived.  Because Wisconsin has had a slow, wet and cold start to the season, you can still find plenty of strawberry and rhubarb at the farmers market.  Even if you don’t have time to bake a cobbler this weekend, buy the rhubarb and strawberries before time runs out.  It takes very little time to freeze these fruits, and then you can enjoy them even in the dead of winter.

Strawberry-Rhubarb Cobbler--plate

Wholesome, simple, sweet-tooth satisfying, America perfected rustic baked fruit desserts like cobbler.  It remains one of our few positive contributions to the global banquet.

Feel free to substitute other berries or fruits as they come into season; blueberry, peach and apple are classics.  Likewise the strawberry-rhubarb can be baked with a crisp topping with equally delicious results.  Check out Apple Crisp for the crisp topping recipe.Strawberry-Rhubarb Cobbler--dish

Whole Wheat Strawberry-Rhubarb Cobbler
Author: 
Recipe type: Dessert
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Yield: about 8 servings
 
Ingredients
  • STRAWBERRY-RHUBARB FILLING
  • 3 pints strawberries (about 2 lbs.)
  • 1 lbs. rhubarb thinly chopped (about 3 cups)
  • ½ cup sugar
  • 2 T corn starch
  • BISCUIT DOUGH COBBLER TOPPING
  • 1 ½ cup whole wheat pastry flour
  • 3 T sugar
  • 1 ½ t baking powder
  • ½ t salt
  • 6 T cold butter cut into small chunks
  • ⅔ cup half & half or cream
  • ½ t vanilla extract
  • BISCUIT DOUGH GLAZE
  • 1 T sugar
  • 2 T half & half
Instructions
  1. Preheat oven to 375◦ F.
  2. Butter an 8 or 9 inch glass or ceramic baking dish (2 quart capacity).
  3. Mix the strawberry-rhubarb filling together and place in the bottom of the greased baking dish.
  4. Prepare the biscuit dough by first mixing the dry ingredients—flour, 3 T sugar, baking powder and salt.
  5. Next, cut the cold butter into the dry ingredients with a fork or using the food processor until it has a mealy texture.
  6. Combine the half & half with the vanilla and add all at once to the dry ingredients. Stir gently until just combined. DO NOT OVER STIR OR IT WILL BECOME TOUGH.
  7. Liberally flour a counter surface and pat dough out to ¼ inch thick with your hands.
  8. Use a knife or cookie cutters to cut into desired shapes like circles, triangles or stars. To make a lattice, cut into long strips and weave. The dough is sticky and easily breaks. Don’t worry over it; just cobble it together.
  9. Place the dough on top of the fruit filling. Do not completely cover the fruit or steam will not escape.
  10. Brush dough with half & half and sprinkle with sugar.
  11. Bake for about 45 minutes and allow to cool 15 minutes before serving with a side of whip cream or vanilla ice cream.

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Cooking with Kids:  My kids love to cut up produce.  They take this responsibility seriously and they should.  I’ve given them a knife!!  In this recipe,  I put them to work taking the stems off the strawberries.  If your little ones are between 4 – 11 years old, give them un-pointy steak knives and start teaching them very basic knife skills–especially tucking in the fingers that hold the fruit on the left hand (also known as the bear or tiger claw). Check out this video from the Rhyming Chef to see an entertaining demonstration. The steak knives can also cut the more tender stalks of rhubarb.  If you have lots of rhubarb to cut, have the kids do it in the food processor–loud noise, buttons to push, my kids never say no to helping with the food processor.  Un-fussy desserts like cobbler don’t require absolute precision so let the kids measure and teach them about fractions and measuring tools while you work.  They also love to stir the batter but don’t let them stir too much or the cobbler might turn out a bit tough.Strawberry-Rhubarb Cobbler--the girls eager to eat

Tips and Food Safety: If you have a sunny patch of land available, plant some rhubarb.  This perennial comes back year after year and adds beauty to the landscape with ruby red stems and elephant-ear sized leaves in deep green. Once you do have a patch of rhubarb, DON’T EAT THE LEAVES. They contain oxalic acid and other toxins. The stem, on the other hand, may be enjoyed anytime of the year not just spring—stems never contain toxins.