On Saturday I told you that we picked strawberries at a local u-pick farm. Maybe you were wondering what I did with 32 pounds of strawberries, and maybe you weren’t, but I’m going to tell you anyway. 
I canned 19 jars of strawberry jelly/jam. I didn’t have any pectin so I tried a different method that I will share with you later in the week.
If you want a step by step tutorial of how to can strawberry jam with pectin check out my tutorial here.
I also made two batches of strawberry sorbet, but I used six cups of strawberries instead of five. I will let update my recipe when we have tried it.
I used to use a regular blender to puree strawberries for sorbet and for jam/jelly. This time I used my new(ish) immersion blender
It really made short work of the process and I didn’t have to dirty the blender which meant less clean up.
Besides eating a ton of fresh strawberries I also froze three gallons of berries.
While freezing strawberries is easy, you can’t just shove them in a freezer bag. If you do that you will end up with a huge clump of frozen strawberries that will be difficult to use.
Here is how I freeze strawberries (and lots of other fresh fruits and vegetables).
- Pick your strawberries. (This is a no brainer, but it is one of the steps.
) - Wash the strawberries. (I usually put them in a bowl of water for a few minutes and then drain them.)
- Remove the stems and place the strawberries on a cookie sheet.
- Place the cookie sheet of strawberries in the freezer for a few hours. Transfer to freezer bags when frozen.
As you can see the process is simple and will allow you to use as many strawberries as you need instead of having to use an ice pick to separate the berries if you just shove them in a freezer bag as is.
I also made an allergy-free strawberry cake by totally winging it. It wasn’t too bad and I may share the recipe sometime. However, Joshua and Joseph wouldn’t even try it because they thought it looked yucky. (It was a brownish color.)
What is your favorite way to eat strawberries?
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