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boil). Remove from heat, add mashed berries, stirring well until all sugar is dissolved. Divide this mixture evenly into the 5 containers full of strawberries. Work crushed mixture in and around whole strawberries.
Other methods of. preservation are jam, preserving, and canning. Canning is not as satisfactory because the berries tend to lose both flavor and color. Generally speaking, a quart of fresh strawberries will yield IVz pints of sliced, frozen berries. A quart of fresh strawberries weighs 114 lbs.
Every homemaker eryoys having a frozen dessert in reserve to serve those unexpected guests. This one is not only good tasting but colorful as well. A creamy pink strawberry layer rests on a lemon-flavored crust.
Frozen strawberries and cream
From Flo Duvall
Crust:
1 cup flour
1 small package lemon pudding & pie filling mix (not instant)
1/4 teaspoon salt
1/2 cup solid shortening
90.8%