The other week we headed out to our local strawberry fields. I knew that we’d only get one or two chances this year, as the strawberries were a bit early and we had a busy month ahead. Strawberry season can be fleeting, but it’s so worth doing.
So, off we went, with barely enough time to make it count, or so we thought. Within a matter of 30 minutes we had over 10 pounds of bright red berries, just waiting to be devoured. The kids with red-stained chins and happy smiles proudly showed their dad the literal fruits of their labor.
And then they processed them.
It’s like the Little Red Hen in our house, which means they must pick, they must process, they must cook. It will all be worth it in the end. After eating a fresh strawberry pie, we moved right along to freezing berries for smoothies and turning others into jam. If we get the chance to go out again before the season is up, there will be strawberry fruit leather in the future, too.
How to Freeze Strawberries
1. Rinse your berries
2. Remove the green leafy tops if using strawberries. Raspberries and blueberries, remove any stems.
3. Place cleaned and hulled strawberries on a lined baking sheet. When the sheet is full, freeze it until the berries are just firm on the outside.
4. Place frozen berries in Hefty slider bags, label, and return to the freezer until ready to use.
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