How to freeze strawberries for the winter: 5 ideas
Miscellaneous / / June 15, 2022
In the season of harvesting, you can’t just take it and not fill the freezer with fragrant berries.
1. Freeze Whole Strawberries
What you need: sealed bags or containers.
This is perhaps the easiest way to freeze strawberries for the winter without sugar. In order for it to retain its shape and taste, the blanks should be completely dried before being sent to the camera. Just leave them to lie down for an hour on a towel. The berries frozen in this way will not stick together in one big lump - you can get exactly as many strawberries as you need from the container.
Cooking
- For dry freezing, prepare beautiful and large strawberries. Then it can be used not only in compotes and pastries, but also for decorating desserts.
- Rinse the berries in a submersible way. To do this, draw enough water into a deep container or basin, lower the strawberries there, mix gently with your hands. It is advisable to change the fluid several times. The tails can not be removed - as a decoration on cakes, red berries with green leaves look very fresh.
- Wait for the strawberries to dry, lay them out in a single layer on a freezer tray or on a regular cutting board covered with cling film, and load them into the chamber. Ideally, the workpiece should be left for several hours in an empty compartment of the freezer so that the berries do not absorb foreign smells.
- Once the strawberries are frozen, transfer them to containers or small resealable bags.
2. Turn berries into puree
What you need: sugar optional, blender, silicone molds for cupcakes, chocolates or ice, airtight bags.
This recipe initially assumes that strawberries need to be frozen with sugar. But if you want to use berry puree for sauces for meat dishes or just don't eat sand, you can not add it at all. This blank is convenient to use for baking, smoothies, sweet sauces. And if you freeze the puree in ice molds, the pieces can be added to tea or soft drinks.
Cooking
Method 1
- Any strawberry is suitable for puree, even the smallest and unsightly. The main thing is that it should be fragrant and sweet. Rinse the berries, remove the tails and puree until liquid with a blender. If not, use a potato masher or meat grinder.
- Add sugar and mix well. Sweetness is easy to adjust to taste storage this will not decrease.
- Pour the finished puree into silicone molds and send to the freezer. When the berry figurines are frozen, transfer to airtight bags or containers and return to the freezer.
Method 2
- Gently fill a small zip lock bag about one-third full with runny puree.
- Lay it horizontally, evenly distribute the mass to get rid of air bubbles, and fasten quickly.
- Freeze the bags on the board so that they freeze in a compact form, and send for long-term storage.
3. Make Raw Jam
What you need: sugar, blender, small containers. Banana slices can be added if desired. mango or other fruits and berries.
"Raw jam" is an excellent independent dessert. If the workpiece is slightly thawed in winter, then it will taste exactly like natural berry sherbet. It can also be used as a base for fruit teas and soft drinks, added to desserts, cereals or sweet bowls. And if you mix thawed "jam" with gelatin, you get jelly with whole berries.
Cooking
- For this blank, select small, but strong, not spoiled berries from the total volume. They will remain intact. Dip all strawberries well and remove stems.
- Puree large strawberries and other fruits in a blender. It is better to make the consistency liquid, but if you want a more structured mass with pieces, punch it in a pulsed mode.
- Add sugar to taste to the finished mass.
- Arrange small strawberries in containers. The number of whole berries is not important, but it is better that the container is filled with them by about a third.
- Pour the puree so that there is half a centimeter or more to the lid of the container. When freezing, the mass will increase in volume, and the container may not withstand the berry onslaught.
- Send containers to freezer for long-term storage.
4. Mix berries with butter
What you need: fresh butter, powdered sugar, blender, small containers, cling film, parchment.
This oil is used as a topping for pancakes, cheesecakes, waffles. You can also simply spread it on fresh bread or hot toast. If you've never eaten fruit oil, it's best to try a small portion first. Like it - you can safely proceed to the preparation.
Cooking
- Prepare the butter - it should be very soft, but not melted. Take about one and a half times more oils than berries.
- Grind clean strawberries without tails in a blender on a pulsed mode. It will be great if you can keep the texture - on a hot pancake, the butter will quickly melt, and the berry pieces will remain.
- Mix all ingredients well in a bowl. Add powdered sugar to taste.
- Arrange the fruit mass in containers, pre-lined film, and send to freeze.
- After a few hours, remove the oil from the containers, cut it into small sticks and wrap each in parchment. So they will not absorb odors from the freezer.
- Pack the blanks in a bag and put them in the freezer for long-term storage.
5. Make candied strawberries
What you need: sugar, water, parchment, cling film, containers and a couple of saucepans.
This method requires much more time than all the others, but the result is worth it. Fragrant candied fruits can be enjoyed with tea, decorated with ice cream, served with pancakes or pancakes and add to any baking - they are especially good in Christmas muffins, stollen and Easter cakes. And the syrup remaining after cooking is conveniently poured into a glass jar and kept in the refrigerator.
Completely dried candied fruits can be stored at room temperature. But if you like slightly moist, soft berries or plan to stock up for several years, then you can’t do without a freezer.
Cooking
- Pick a strawberry. For candied fruits, it is best to use medium berries, of the same size. Make sure they are not overripe. Rinse the fruits in a submersible way and remove the tails.
- Calculate the amount of ingredients. On average, a kilogram of strawberries takes 800 grams of sugar and 100 milliliters of water.
- pour sugar into a deep saucepan with a thick bottom, add water and put on fire. Bring the future syrup to a boil, stirring constantly so that it does not burn.
- As soon as the sugar is completely dissolved and the mass begins to boil, load the berries. When the strawberries in the syrup boil again, hold on the fire for a minute or two and turn it off.
- Cool the mass to room temperature. Drain the syrup into a second saucepan and put it on the fire.
- As soon as bubbles begin to appear on the syrup, pour it into the first saucepan with the strawberries and bring to a boil again with the berries. Repeat the procedure with cooling, heating and pouring 3-4 more times.
- When the mass has completely cooled, discard the strawberries. Wait for the syrup to drain, arrange the berries one by one on a wire rack lined with parchment, and send to dry.
- You can dry at room temperature for several days, periodically turning the berries. If you have an electric dryer, things will go faster. There are no specific deadlines. It all depends on what degree of dryness you prefer.
- Lay the finished candied fruits on a board covered with cling film and leave in the freezer for several hours. When the berries are completely frozen, transfer them to an airtight container and store them.
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