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By NANCY SECRI9T
Extcaaloa Ago*
Strawberries are in! There is nothing .better than fresh strawberries for freezing, baking and just plain snackina.
Twenty-four quarts of strawberries will yield 38 pints of frozen berries. Twothirds of a quart will yield one pint of frozen berries.
To freeze choose slightly tart, firm berries with solid red Centers. Plan to slice or crush the very large ones. Sweetened strawberries hold better than unsweetened. To Freeze Fresh Berries
Prepare: Sort; wash in cold water, drain, and remove hulls.
Wet pack, sugar. In a shallow pan, add Vi cup sugar to each 1 quart of berries and mix thoroughly. Pack; leave '/> inch of headroom. Seal; freeze. Wet pack, syrup. Cover berries with cold 50 percent syrup. Leave appropriate headroom.
Seal; freeze.
Wet pack, water (unsweetened). To protect the color of the berries cover them with water in which 1 teaspoon crystalline ascorbic acid to each 1 quart of water has been dissolved. Leave annronriate headroom.
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