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Pack; leave Vi inch headroom. Seal, freeze.
Whole Berries with Syrup. Cover berries with cold 50 per cent syrup. Leave appropriate headroom. Seal; freeze.
A 50 per cent syrup is made by dissolving 4V* cups of sugar in 4 cups of water. This amount of syrup will cover approximately 13 pints (6>/j quarts) of berries.
Individual Whole Berries. Wash but do not remove caps. Dry berries, place on cookies sheet and place in freezer. When frozen, pack berries in freezer bag or container.
When ready to serve, pour out amount needed, return remainder immediately to the freezer. Allow to thaw slightly, remove caps and prepare for serving.
Whole Berries with 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 appropriate headroom. Seal; freeze.
Sliced or Crushed Berries. To prepare, wash, and remove caps as for whole berries; then slice or crush partially or completely. Add V* cup sugar to each 1 quart of berries in a shallow pan. Mix thoroughly. Pack, leave appropriate headroom. Seal, freeze. Juice. To prepare, crush berries and drain juice through a jelly bag. Add twothirds to 1 cup sugar to each 1 quart of juice or omit sugar, if you wish. Pour into containers; leave appropriate headroom. Seal; freeze. It i§ nice to preserve the berries for later use but nothing compares to fresh berries - enjoy these two recipes for strawberries at their best!
FRESH STRAWBERRY
PIE
1 quart drained strawberries *
92.8%