Strawberry Season: Freezing the Berries
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Collapse ▲Freezing strawberries is a great way to preserve them when you have an abundance. Frozen strawberries can be used in smoothies, baking, ice cream and many other treats.
Strawberries on a sheet pan.
There are two methods for freezing strawberries:
- Tray pack – Spread a single layer of prepared fruit on shallow trays and freeze. When frozen, promptly package and return to freezer.
- Dry pack – Pack fruit in a container, seal and freeze.
For these berries, I chose the tray pack method because it prevents the strawberries from freezing in clusters and make them easier to use. Here are the steps for tray packing:
- Wash and de-stem strawberries.
- Cut the strawberries into whatever size you will want to use them in. I left these whole for smoothies, but it you are planning to bake with them you might want to quarter or hull them.
- Place the strawberries in a even layer on a baking sheet and place in the freezer.
- Once strawberries have frozen solid, promptly place them in a container of your choice. I prefer to label my frozen goods with a date so that I can eat the oldest ones first.
- Enjoy your strawberries for months to come!
Choose containers appropriate for freezing: Freezer foil, wrap or bags, glass freezer jars or plastic freezing containers
Note: Freezing preserves food by preventing the growth of microorganisms that cause spoilage and foodborne illness. Freezing does not kill most microorganisms, so food must be handled safely before it is frozen and after it is defrosted. Most foods last well for 6-9 months or up to a year if frozen solid.
Label those bags!