While Victorian strawberries are in abundance from November to early June, we all get a little disappointed when their season comes to a close. However, there’s really no need to say goodbye to the berry – stock up on some extra punnets while they are in season and preserve them for winter instead!
Freezing strawberries is easy and one of the most versatile ways of preservation. The key is to remember to freeze them individually, as this will ensure maximum firmness once they’re defrosted. You can safely keep strawberries frozen for up to one year.
Pick plump, ripe berries to freeze, then rinse them in iced water and drain well. Next, hull the strawberries before laying them out on a tray in a single layer. This is so the strawberries freeze individually and don’t clump together. Place the strawberries in the freezer until frozen, then transfer them to containers or freezer bags to store. If you opt for the freezer bag, expel as much air as you can to prevent freezer burn. Note down the use by date as one year away – but knowing strawberries lovers, they’ll soon be long gone!
Frozen berries can be used to make jams, sauces, chutneys, muffins, pesto, cakes, ice-cream and smoothies. While you may have your own favourite way to cook with frozen (or fresh berries) to preserve them, please find below our own recipes for a jam, ice cream, pie, bread, pesto and chutney.
Bring the kids to Little Foodies (31 March - 2 April) where they will be able to pick some of their own Victorian strawberries.
For more ideas visit www.vicstrawberry.com.au or #vicstrawberries