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FROZEN FOOPS—No. 5
By Roy E. Moser, Fruit snd
Processing Specialist, VPI
Freezing strawberries? It’s easy to do—you don’t have to work much harder than when you’re preparing the~i to eat fresh. Here’s how.
Strawberries for freezing should be uniformly ripe, at the stage you would use them on the table as fresh berries. Green, or overripe, mushy berries do not freeze well. Freeze tfie berries as soon after picking as possible. They lose quality and spoil quickly if held even for short periods.
Sort the berries and remove the green and overripe ones. Cap them at the same time. Then wash the berries in cold water and remove any soil. A wire basket may be used to hold the berries while washing. Don’t try to wash too many at once, however, as it is difficult to get them clean that way. Drain berries in a colander.
There are two ways you can pack your berries. You can slice them or leave them whole. The flavor of sliced berries is considered better by many people, but it is a matter of individual taste. It may depend on how you will use the berries. If you are going to slice them, do it now.
Mix the berries with sugar. Use one cup of sugar to 4 or 5 cups of berries. Mix well in a bowl until the sugar is dissolved. Some juice will be formed. Now you are ready to package your strawberries. They can^be packaged in waxed cartons or plastic bags. I suggest that you see your locker operator and have him explain the -different types of packages to you. Most loclcer operators also sell packaging materials, and know the merits of each kind.
When packaging your berries, leave a little room in the package to allow for expansion in freezing. Then seal the package tightly to l^eep out any air and prevent drying out of the berries. After they are sealed,. label the packages with the name of the product and the date packed so you can tell what is in the package later and use the oldest first. Then get the l»ackages into your locker immediately. If necessary to hold them at all, keep them in your refrigerator, but they should be frozen at zero degrees as soon as possible. Store at zero until used.
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