Greesons Strawberry Farm

Fresh Strawberry Tips

When picking, be sure the cap remains on the strawberry by
pinching the stem of the berry between the thumb and forefinger. This procedure will prevent damage to both the fruit
and the strawberry plant.

When selecting berries look for the ones that are firm, yet fully
ripe. These are the best for all your needs - freezing, preserving, or eating just the way they are.

When storing in the refrigerator, do not remove the caps or
wash the berries until you are ready to use them. When caps are removed before use, the berries lose some of their moisture. Washing early tends to bruise them and the berries lose their freshness.

Arrange berries in a shallow container and keep at 35 degrees for best results. They will lose their flavor after a few days and
are best when prepared and eaten in the same day.

When preparing (for whatever use) place the berries in a
strainer and rinse with cool water. To remove the caps, give the caps a gentle twist or use the point of a sharp knife trying
not to remove any of the berry.

For frozen sugar packs, slice berries in halves or thirds. Mix
berries with sugar (6 cups sliced fruit to 1 cup sugar) and allow to stand until sugar dissolves (about 10-15 minutes). Pack the fruit and juice into freezer bags. Leave 1/4" head
space for pints.

To freeze whole berries, place one layer of clean berries on a cookie sheet and freeze until firm. Remove from cookie sheet and package in freezer bags and seal.
Serve slightly frozen to help fruit hold its shape.

When measuring
1 pint=2 1/2 cups whole berries
1 pint=2 1/4 cups sliced berries
1 pint=1 v3 cups pureed berries
1 pint=about 12-14 large, 16-20 medium berries.

Nutritional value Strawberries are high in Vitamin C and Folate and are a good source of Potassium. One cup of strawberries contains only
50 calories and no fat, cholesterol or sodium. --