While May is considered National Strawberry Month, late May and early June are the perfect time to pick your own or purchase locally grown berries in the Mid-West. To select the very best berries – choose those with full red color, as they will not continue to ripen like some other fruits. The caps should be attached, bright green, and fresh looking. Check berries before refrigerating to ensure there is no mold or damaged areas, these areas can spread to other berries. Refrigerate berries quickly, wash and remove caps only when ready to use. Do not float berries in water when washing, as they will lose color and flavor. Use fresh within 3 days.
If you want to save strawberries that may be low cost now for future use, consider tray freezing. After a quick rinse and pat dry, place berries on a cookie sheet covered with wax or parchment paper and freeze for 1 – 2 hours. Your choice if you remove the stem before or after freezing – it depends on what you want to do with them in the future. Once frozen, roll paper to slide fruit into freezer safe storage container. Remove any air from bag or fill other containers almost full to prevent damage from freezer burn.
The wonderful thing about strawberries is that you get a large serving – 1 cup of fruit = approximately 50 calories. They are an excellent source of Vitamin C, and contain fiber, folate, and potassium. Their low glycemic index makes them a great choice for diabetics looking for low carbohydrate, healthy foods. Be creative with your use of strawberries in meals or snacks.
Try:
- On salads
- On pancakes with no syrup
- On cereal or oatmeal
- In your smoothie or yogurt parfait
- Infused strawberry and basil water
- Chopped into muffin or quick breads in place of blueberries
- Sliced on angel food cake – no icing
- Making a breakfast pocket with a whole wheat tortilla – spread a little light cream cheese with cinnamon on the tortilla, cover with sliced berries, and toast both sides on a lightly sprayed griddle or pan
- Or made into a quick, less sugar strawberry freezer jam. This recipe is easy for even young children to make.
1 quart of strawberries (about 1 2/3 cups)
2/3 cup sugar
2 tablespoons instant pectin
Yields 4 jars of jam – freeze for storage
Directions: Wash hands and preparation area before beginning. Remove leaves/stems and any bad spots from washed strawberries. Add sugar, pectin, and strawberries to bowl and begin crushing strawberries. Stir for 3 minutes. Fill jars/containers with jam and freeze or refrigerate to store. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Sources:
Selecting, Storing, and Serving Ohio Strawberries, https://ohioline.osu.edu/factsheet/HYG-5531.
Source: “Put It Up”, National Center for Home Food Preservation, University of Georgia Cooperative Extension, and Clemson Extension.
Writer: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County.
Reviewer: Kate Shumaker, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Holmes County.
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