Freezing Strawberries

Susan Reynolds, M.S.

Select fully ripe, firm berries with a deep red colour. Discard immature and defective fruit. Wash and remove caps.

Whole Berries Syrup Pack

Put berries into containers and cover with cold 50 percent syrup (see Table 1), leaving head space (see Table 2). Seal and freeze.

Whole Berries Sugar Pack

Add ¾ cup sugar to 1 quart (1 1/3 pounds) strawberries and mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Put into containers, leaving head space (see Table 2). Seal and freeze.

Sliced or Crushed Pack

Prepare for packing as for whole strawberries; then slice or crush partially or completely.

To 1 quart (1 1/3 pounds) berries add ¾ cup sugar; mix thoroughly Stir until most of the sugar is dissolved or let stand for 15 minutes. Pack into containers, leaving head space (see Table 2). Seal and freeze.

Type of Syrup	Percent Syrup *	Cups of Sugar **	Cups of Water	Yield of Syrup in Cups
Table 1. Syrups for Use in Freezing Fruits.
Very Light	10%	½	4	4½ cups
Light	20%	1	4	4¾ cups
Medium	30%	1¾	4	5 cups
Heavy	40%	2¾	4	5 1/3 cups
Very Heavy	50%	4	4	6 cups
* Approximate. ** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavoured honey. A larger proportion of corn syrup may be used if a very bland, light-coloured type is selected.

Type of Pack	Container with wide top opening		Container with narrow top opening
Table 2. Head space to allow between packed food and closure.
Type of Pack	Pint	Quart	Pint	Quart
Liquid pack*	1/2 inch	1 inch	3/4 inch***	1 1/2 inch
Dry pack**	1/2 inch	1/2 inch	1/2 inch	1/2 inch
* Fruit packed in juice, sugar, syrup, or water; crushed or puréed fruit, or fruit juice. Fruit or vegetable packed without added sugar or liquid. * Head space for juice should be 1 ½ inches.