I've put up a couple of cases of strawberry jam & strawberry syrup. I've also dried a couple quarts of strawberries (for granola or for just snacking - dried strawberries are delicious!), and frozen many quarts of strawberries. My husband makes a lot of smoothies, so the frozen strawberries come in handy!
Years ago, a very nice lady in Stuarts Draft, VA, Gayle Weaver, told me how to freeze strawberries.
- Rinse strawberries.
- Remove caps.
- Dip in lemon juice.
- Place individual strawberries (whole or half, depending on size preferred) on freezer-paper lined cookie sheet.
- Once the fruit is frozen, remove from freezer paper and put in freezer bag (be sure to label & date).
- Repeat until you've frozen all you need.
This procedure works great for any frozen fruit (bananas, blueberries, figs, peaches, strawberries, etc.).
The dehydrating procedure is pretty simple, too. I am so thankful to Claudya Muller, for sharing her wonderful dehydrator with us!
- Rinse fruit.
- Remove caps.
- Dip in lemon juice (I do this with all fruit I'm freezing or dehydrating, to help preserve color).
- Slice in half, and lay cut side up on dehydrator trays. Or if you prefer smaller pieces use egg slicer (see photo).
- My dehydrator book says to dry strawberries at 115 degrees F. for 12 to 18 hours. The fruit setting on my dehydrator is 135 degrees F. for 6 to 12 hours. Go figure. I opt for the higher temperature for a few hours, then reduce to the lower temperatures until the fruit is dry and crisp.
- Once fruit is dry, put in container (I use ziplocs) and label/date.
I read somewhere that as a precaution, put all dried fruit in freezer for two weeks, just in case they might have critters. Yuk. I happily do so, just in case.