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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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What is the best way to put up strawberries?
rang742 wrote:
> Just recently found this group. You all are awesome with your knowledge of > the variety of foods to preserve. Could some of you educate me about > strawberries? > Thanks a bunch, > Angela Welcome! I've gotten so I like the Lo sugar strawberry jam with No Sugar Needed Pectin. I use only one cup of sugar to the batch. Adding a bit of real sugar brightens up the taste & adds *sparkle* to the color. And real sugar always tastes better, but this is lower than regular recipes. I did make a batch using my favorite sweetener, Splenda, but the color and taste were disappointing. And the riper the berries, the softer the set. Edrena |
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What is the best way to put up strawberries?
"rang742" > wrote in message ... > Just recently found this group. You all are awesome with your knowledge of > the variety of foods to preserve. Could some of you educate me about > strawberries? > In addition to jams, preserves, jellies and that ilk, I suggest you freeze some -- providing you have room. I do it by culling and hulling #1 grade berries. Pat them dry with paper, terry cloth towels, or clean cotton tee-shirt rags. (you will get stains on the material.) Set the whole berries out on a cookie sheet, one layer. If you take the time to stand them up on the stem end, you can get more on the sheet. Put the cookie sheet as close to the bottom of the freezer as you can so the berries freeze as quickly as possible. Next day, bag them in quart size Zip-Loc or other sturdy, freezer quality bags. I haven't found a need to vacuum pack, but it couldn't hurt. During the off season, nothing makes cereal taste better than slices of a couple of partially thawed strawberries. I use them during the warm season in ice cream or very cold yougurt. I plop a few into the smoothy blender (my wife loves a banangoberry smoothy). Layer them over pancakes or waffles. And even eat them raw. Anyway you like to eat a strawberry will work -- inlcuding shortcake and whip cream. One note here -- when the frozen berries are completely defrosted, they are squishy. It is always best to work with them when they are just thawed enough to slice. [This works just as well with green or red seedless grapes also. Pluck 'em off the stems first and cull any damaged fruit.] My favorite strawberry jam recipe is to chop, smash, but not puree the strawberries. In a deep kettle, bring 4 cups of berry pulp and 4 cups of sugar to a hard roiling boil while stirring to keep the bottom from scorching. Boil for 12 to 15 minutes or until the fluid reaches 215 to 220 degrees (F) depending on your altitude (215 degrees is for 2,500 ft MSL and 220 is for MSL, interepolate or extrapolate as needed for your altitude). Pour into hot sterilized jars leaving 1/8th inch headspace, screw the caps down as tight as you can get them by hand, set the jars on a towel on a counter out of any drafts and don't touch until the lids pop. Notes: NO pectin, NO hot water bath, NO pressure canning, NO fuss, NO kidding. |
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What is the best way to put up strawberries?
"rang742" > wrote in message ... > Just recently found this group. You all are awesome with your knowledge of > the variety of foods to preserve. Could some of you educate me about > strawberries? > In addition to jams, preserves, jellies and that ilk, I suggest you freeze some -- providing you have room. I do it by culling and hulling #1 grade berries. Pat them dry with paper, terry cloth towels, or clean cotton tee-shirt rags. (you will get stains on the material.) Set the whole berries out on a cookie sheet, one layer. If you take the time to stand them up on the stem end, you can get more on the sheet. Put the cookie sheet as close to the bottom of the freezer as you can so the berries freeze as quickly as possible. Next day, bag them in quart size Zip-Loc or other sturdy, freezer quality bags. I haven't found a need to vacuum pack, but it couldn't hurt. During the off season, nothing makes cereal taste better than slices of a couple of partially thawed strawberries. I use them during the warm season in ice cream or very cold yougurt. I plop a few into the smoothy blender (my wife loves a banangoberry smoothy). Layer them over pancakes or waffles. And even eat them raw. Anyway you like to eat a strawberry will work -- inlcuding shortcake and whip cream. One note here -- when the frozen berries are completely defrosted, they are squishy. It is always best to work with them when they are just thawed enough to slice. [This works just as well with green or red seedless grapes also. Pluck 'em off the stems first and cull any damaged fruit.] My favorite strawberry jam recipe is to chop, smash, but not puree the strawberries. In a deep kettle, bring 4 cups of berry pulp and 4 cups of sugar to a hard roiling boil while stirring to keep the bottom from scorching. Boil for 12 to 15 minutes or until the fluid reaches 215 to 220 degrees (F) depending on your altitude (215 degrees is for 2,500 ft MSL and 220 is for MSL, interepolate or extrapolate as needed for your altitude). Pour into hot sterilized jars leaving 1/8th inch headspace, screw the caps down as tight as you can get them by hand, set the jars on a towel on a counter out of any drafts and don't touch until the lids pop. Notes: NO pectin, NO hot water bath, NO pressure canning, NO fuss, NO kidding. |
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