What to do with strawberries?

[Strawberry]

Strawberry

Beautiful, juicy and fragrant garden strawberries or strawberries are the very first berry of the new season. Strawberries contain a variety of beneficial vitamins and minerals. In terms of the amount of vitamin C, strawberries overtake citrus fruits, and the calcium contained in it in such a compound is completely absorbed by the body. Loaded with antioxidants, healthy and tasty, strawberries are a favorite treat for children and adults.

The Latin name for strawberries - Fragaria - comes from the word fragrans - fragrant and perfectly matches the description of the berries of this wonderful plant. Strawberries belong to the Rosaceae family. Botanists still disagree over the aromatic red strawberries. Some argue that they are not a fruit at all, but an overgrown receptacle to which the seeds are attached. Others say that strawberries are a unique plant, the seeds of which are not inside the fruit, but outside. Be that as it may, there are about 200 seeds on the surface of each berry.

Strawberries, of course, have been familiar to man for a very long time, the first mention of it occurs at the turn of the 2nd - 1st centuries. BC e. It is curious that initially strawberries were valued in Europe not for their taste, but for their healing properties, and the berries were significantly inferior in size to those that are available to us now. The surviving evidence that in the 12th century, strawberries were considered an "unclean" berry because they grow close to the ground and can be contagious from the touch of toads and snakes, cause a smile. Carl Linnaeus put an end to these superstitions by "prescribing" himself a strawberry diet.

In their natural form, strawberries grow in forests, on the seashores and in the mountains of Eurasia and the Americas. The large, beautiful and juicy garden strawberries (F. ananassa, F. vesca and their many varieties), often called strawberries and so widespread today, are a hybrid of two American species and have been cultivated in Europe since the 18th century.



It is convenient and beautiful to grow strawberries in special containers that are made of terracotta (an expensive "old-fashioned" version) or plastic (a modern and more practical option). Modern plastic strawberry containers are about 60 cm in diameter and 1 m in height. There are holes on the sides of the container for planting strawberry bushes. A perforated tube passes inside the container through which the entire structure can be watered. A net is sold with the container, which is attached to the top and protects ripening berries from birds. The berries do not lie on the ground, rotting and attacked by slugs, as with the traditional method of growing in beds. Such a container takes up very little space and can be placed in any sunny place in the garden, periodically turning it over to the sun on different sides. My container holds 30 plants. We keep it on a special stand on wheels right on the patio, where it invariably piques the interest of guests and receives the necessary attention

Modern agricultural technologies and market development allow us to buy and eat strawberries all year round, however, the taste and price of products strongly depend on the season. The varieties supplied for wide sale in autumn and winter are chosen by the manufacturer primarily for their ability to survive long storage and transportation without losing their presentation. Often these berries travel literally halfway across the world to come to our tables out of season. The listed qualities are not at all natural for strawberries, is it any wonder that strawberries bought in winter are tough, rather tasteless and not fragrant.With the beginning of spring, you can see how the country of origin on the store packaging "moves" closer to home, and finally the season of local strawberries, produced in your region, comes, and such strawberries are certainly the most delicious and aromatic. Our local strawberry season starts in May and lasts until September.

When buying strawberries from a store or market, choose strong, bright red berries with fresh pedicels. Removal or destruction of the latter causes the destruction of vitamin C in the berries. If at least one berry in the package has begun to grow moldy, then mold spores have already spread to other berries, although this may not be visible to the naked eye. Storing in the refrigerator does not make the berries tastier or healthier. You can store berries at room temperature for no longer than a few hours - this process also contributes to the destruction of vitamin C and darkening of the berries. To keep the strawberries in the best condition, you need to freely fold the unwashed berries into a spacious container in 2-3 layers (no more!), And stretch a plastic film on top. In this form, the berries can be stored in the lower compartment of the refrigerator for 2-3 days. Berries that you don't plan to consume right away are best picked early in the morning or on a cool day.

Wash the berries directly before use under running cold water, adding them to a colander. Never leave berries lying in water - they will lose both their appearance and useful qualities. It is best to consume harvested or purchased strawberries as soon as possible. Fresh strawberries are good in any form: with cereal and wheat for breakfast, in fruit cocktails, with cream or sour cream, with chocolate fondue, in fruit salads, in desserts and by itself



200 g of fresh strawberries contains *
Caloric content (Kcal) 60
Vitamin A (IU) 54
Proteins, total (g) 1.2
Vitamin C (mg) 113.4
Fat, total (g) 0
Magnesium (mg) 20
Carbohydrates, total (g) 14
Phosphorus (mg) 38
Fiber 4.6
Potassium (mg) 54
Calcium (mg) 28
Selenium (mg) 1.4
Iron (mg) 0.8
Folic acid (vit. B9) (μg) 35.4
Strawberries are perishable, so it is advisable to eat them fresh.

It is best to store strawberries in plastic or glass jars.

When shifting berries, make sure that they do not wrinkle.

From time to time, strawberries must be sorted out, removing spoiled berries.

A source 🔗

Strawberries are rich in sugars (up to 15%), citric, malic and phosphoric acids, carotene, vitamin C, contain essential oils, manganese, etc.
Strawberries are mainly used for making jam with the addition of a pectin preparation or red currant juice. Strawberry juice is very tasty and aromatic. Strawberries are also suitable for making compote, which is also pleasant to the taste and aromatic, but the berries in it lose their color. Therefore, juices of red or black currant, raspberry, etc. are used for filling.

[Attention!]

Everything is valuable in strawberries - both berries and leaves. The berries have excellent taste and medicinal properties.

Garden strawberries contain more than 6% sugars (glucose, fructose and only 1% sucrose), up to 2% organic acids (malic and citric).

The medicinal properties of strawberries are provided by bioactive substances - vitamins, microelements, radiation-protective and herbal antibiotics.

Strawberries are rich mainly in three vitamins: ascorbic acid (vitamin C - 115 mg%), P-active compounds (various forms of vitamin P) and folic acid (vitamin B9). Vitamins A, PP, K, B2 are also present in berries. Of the microelements, strawberries are rich in manganese and cobalt and contain sufficient iodine for the human body.

Some strawberry varieties contain a lot of pectin substances.

The group of vitamins C, P, K and pectin substances constitute the group of radiation-protective compounds.

Herbal antibiotics include tannins, anthocyanins, and salicylic acid.

Considering all the wealth contained in strawberries, let's see what it heals.First of all, anemia, various gastric diseases, has a diuretic and choleretic effect, has antimicrobial and diaphoretic properties.

Fresh berries are especially useful. A positive therapeutic effect is observed in hypertension, atherosclerosis, gastric ulcer, gastritis, colitis, in the presence of stones in the gallbladder and kidney, gout.

Strawberries are useful for patients with diabetes.
Attention! The use of strawberries (garden and forest) is contraindicated for prolonged hepatic colic, gastritis with increased acidity of gastric juice, chronic appendicitis and idiosyncrasy for strawberries.

HOW TO CHOOSE AND STORE STRAWBERRY CORRECTLY

Despite the fact that you can buy strawberries in supermarkets at any time of the year, it is still better to wait until the end of May or the beginning of June, when our fresh, nitrate-free strawberries appear.

It is somewhere in the beginning of summer that a beautiful, juicy, tasty and most importantly healthy strawberry appears, from which it is impossible to resist, so you want to enjoy it. It is not difficult to buy it - at this time of the year it is sold almost everywhere, but at the same time it is not so easy to choose a really fragrant and very sweet strawberry.

While picking the very best strawberries takes some skill and a bit of luck, we're here to help you with this important matter. Life hack! Here are some helpful tips:

Of course, tasting the berries is the most reliable way to find out how tasty they are, but at the same time, not everywhere you will be allowed to taste it, and if they do, it is not a fact that all the berries will be as tasty as the strawberries that you were given to taste. although all berries will look identical.


So, how can you determine by external signs how tasty strawberries will be:


1. Choose dry and whole, unspoiled strawberries with a green cap. Look at the color of the berries - a dark red color is one of the indicators of taste, since strawberries do not change much in color after they have been picked, then its burgundy hue may indicate its ripeness.

2. However, in our time, craftsmen have learned to artificially tint strawberries, so pay attention to its smell, that is, smell the strawberries

Sweet, ripe strawberries will have a strong, rich aroma, as well as very ripe peaches, nectarines and other fruits that have an incredible smell, which can even make you dizzy with pleasure. Also, by the way, strawberries should differ in their characteristic aroma.

3. Our last tip for enjoying delicious strawberries is to try to buy berries (not just strawberries) in the market, not in grocery stores and supermarkets. As a rule, strawberries bought on the market have not been stored for a long time and will be 80 percent local, and therefore recently plucked from the garden. This way, you can find the best strawberry vendor and only buy fragrant, delicious berries from him.

P.S. Remember that the strawberry season lasts no more than 3-4 weeks.

As for storing strawberries, the main thing is to be careful about berries. When you bring them home, take them apart, checking for tainted, flowing berries that need to be washed urgently.

Store your strawberries open in the refrigerator, even in a regular bag or on a plate. When you want to use them, rinse the berries under cold water. However, do not leave the berries in the water. Lift them carefully out of the water, dry them and ... Bon appetit! Enjoy!

[WHAT CAN BE PREPARED FROM STRAWBERRY]

WHAT CAN BE PREPARED FROM STRAWBERRY

Strawberry juice

For the preparation of juice, well-ripened, fresh, undamaged berries with a bright color are used. Rinse thoroughly in running water by placing the berries in a colander or in a wide deep vessel with water, changing the latter. Then remove the sepals and crush them in an enamel vessel. If you are processing strawberries in large quantities, then it is good to pass them through a fruit cutter with rollers moving towards each other.Strain the juice immediately through a bag of dense material, or nylon stocking, or using a home bag press. Pour a little hot water into the pulp twice and pass the berries through a press again. Pour no more than 1 liter of water for 5 kg of strawberries.

Sweeten the separated juice to taste with 100-200 g of sugar per 1 liter of juice, pour into a bottle, as described in the recipe for making apple juice.
Strawberry compote

For juicing, varieties with small fruits of the correct conical shape, without an inner cavity, with dense pulp, intense red color and good aroma are better suited.

Rinse the berries thoroughly in running water, remove the sepals, at the same time sorting by size and degree of ripeness. If possible, you need to put the same fruits in the jar, stacking them tightly. Pour the strawberries with boiling syrup made from 1.5 kg of sugar in 1 liter of water for 8 cans (1 liter capacity). Distribute the syrup evenly over the jars and, if there is not enough, add hot water. Sterilize for 10 minutes. The fruits retain their appearance and taste better if, together with the syrup, pour them with sweetened juice or berry puree.

Strawberry compote should be used within five months from the date of preparation, as its seeds form a bitter substance that impairs its taste.

Strawberry compote without water

Put well washed and peeled berries in an enamel vessel and sprinkle with sugar - 1 kg per 4 kg of berries. After 8-10 hours, under the influence of sugar, part of the juice is released from the fruits, and it covers them. Arrange the berries in jars and pour over the allocated juice. Sterilize for 10 minutes.

In the compote prepared in this way, the berries are kept intact.
Strawberry jam

For the preparation of confiture, take not very large berries with dense pulp. Wash the berries thoroughly in running water, remove the sepals and sprinkle with sugar (1 kg per 2 kg of fruit). After 7-8 hours, first cook them on low heat, and then on high until the required density is obtained. A few minutes before removing from heat, put 5 g of citric acid or the juice of two lemons. Pour the jam hot into prepared dry jars.

Light strawberry jam

Pick up well-ripened berries, rinse thoroughly in running water, remove sepals and sprinkle with sugar (1 kg per 3 kg of berries). Put on fire and, as they boil, simmer all S min over moderate heat. Add 5 g citric acid and place. Pour the jam hot into paper-wrapped jars, which are immediately sealed and turned upside down with lids for air cooling. Keep in a cool, dark place.

The jam prepared in this way is used for making sweets or served as a dessert.

Strawberry jam

To make the jam, pick up not very large berries of the same size with dense pulp, without an inner cavity. Wash the fruits thoroughly in running water, remove the sepals and sprinkle with sugar (1 kg of sugar per 1 kg of fruits). After 7-8 hours, when syrup is formed from the released juice and sugar, put them to boil - let it boil for 10 minutes, then remove from heat and put 250 g of sugar in them. After 4-5 hours, add the jam to the required syrup thickness. A few minutes before the end of cooking, put 7.5 g of citric acid or the juice of two lemons.

The jam can be cooked without interruption. In this case, the berries must be sprinkled immediately with all the sugar (1.5 kg per 1 kg of fruit), and putting them on the fire, pour 50-60 ml of water.

Strawberry syrup

Well-ripened, brightly colored berries are used to prepare the syrup. They must be washed in copious amounts of running water, cleaned of sepals and crumpled in an enamel vessel by hand. If their. a lot, skip through a cutter between two rollers. Filter the juice through a bag made of durable material or through a home bag press. Pour the pulp twice with a little hot water and pass it through the filter again, pouring a maximum of 1 liter of hot water onto 5 kg of berries. Strain the released juice through a sieve covered with a piece of woolen cloth.For each liter of juice, put 1.75 kg of sugar and cook for another 5 minutes. A drop of the syrup prepared in this way, put into a cup of cold water, reaches the bottom and dissolves in it with gentle stirring. A few minutes before removing from heat, put 5 g of citric acid per kilogram of sugar in the syrup. Pour the syrup hot into a bottle, seal it with lids or boiled stoppers and turn it upside down for air cooling. Fill the plugs with liquid paraffin.

Cold prepared strawberry syrup

To prepare the syrup in a cold way, it is necessary to take well-ripened, completely undamaged and freshly picked berries, which must be quickly processed in order to prevent even the slightest fermentation in their fruits or juice. Strawberry juice is obtained as described above. For each liter put on 1.75-2 kg of sugar and 10-12 g of citric acid, stir for a long time with a wooden spoon until the sugar is completely dissolved. Filter the syrup and pack it into bottles, which are sealed with hermetically boiled stoppers, then pour over them with molten paraffin.

Store the syrup in dark bottles in a cool, dark place.

Strawberry jam

To make the jam, they take fully ripe, undamaged and good-colored berries. Wash them in running water several times, peel them of sepals, crumple them with your hands and cook in a deep vessel until soft, then rub through a plastic sieve to remove seeds, because of which the jam easily burns during cooking and its taste deteriorates. For each liter of the resulting mushy mass, put 600-700x sugar and cook until the required density. At the end of cooking, put 5 g of citric acid or, better, the juice of two lemons.

If the jam is not thick enough, pack it boiling in prepared dry jars, which are hermetically sealed and turned upside down for air cooling. Sealed in this way, it will not ferment and mold.

Jam from berries can be made without separating the seeds: wash and peel the berries, sprinkle them with a certain amount of sugar and cook first over low and then over high heat.

Jelly Strawberry Jam

A very pleasant taste of jellied jam is obtained by adding currant puree or from not quite ripe apples containing more pectin to the berry puree. On 1 kg of strawberry puree, put 0.5 liters of currant or unripe apples and 1 kg of sugar. Cook the jam to the required thickness and hot pack it into jars.

Infusion
Infusion of dried fruits (2 tablespoons of berries per 1 glass of boiling water) drink half a glass 3-4 times a day with vitamin deficiency, kidney and liver stones, gout, diabetes mellitus, diarrhea in children, etc.
The same infusion can be used to rinse with inflammation of the mouth.
An infusion of leaves (20 g of leaves per 1 glass of boiling water) is drunk 1 tablespoon 3-4 times a day for hypertension and tachycardia.
Infusion of 2 tablespoons of a mixture of horsetail herb, common knotweed and strawberry leaves, taken in a ratio of 10: 10: 5, insist for 20 minutes in 2 cups of boiling water, strain and drink half a cup 4 times a day for diabetes.

Sourse of information: "Healing products" A. D. Milskaya

Last season I baked with sugar and froze a lot of strawberries in disposable containers and, as it turned out, later, when agar or gelatin was added, a luxurious layer for the cake was obtained !!!!

[Aunt Besya]

Last season I baked with sugar and froze a lot of strawberries in disposable containers and, as it turned out, later, when agar or gelatin was added, a luxurious layer for the cake was obtained !!!!

What I was looking for! Aunt Besya, please tell me, what proportions? Or add sugar to taste?

[Milda]

Milda
Svetulkin, I freeze strawberries according to this recipe ( 🔗), I take no more than 300 grams of sugar. for 1 kg. berries:

For 1kg of strawberries - 0.3 ~ 0.5kg of sugar

Wash the strawberries, break off the cups, put in a colander and let the water drain well.
Then you can act in four ways:
1. Freeze the strawberries, then take out the frozen berries, sprinkle them with sugar.
2. Put the strawberries in a suitable container in layers, sprinkling each layer with sugar.
3. Rub the strawberries in puree and mix with sugar.
4. Put the strawberries in a deep bowl and cut them into pieces of the desired size with a knife - larger or smaller. Stir in sugar.
In order for the berries to take up less space in the freezer, they need to be given a more compact appearance. For this, the prepared berries with sugar are placed in a plastic bag, and then in a rectangular shape.
When the berries are frozen, the resulting neat briquette can be removed from the mold.
Berries frozen with sugar, even if they are heavily minced, have a rather soft consistency and are easy to cut with a knife.
But you can freeze not in briquettes, but in portions. Arrange the prepared berries in small molds (like the smallest containers you can use ice molds), freeze, then remove the berries from the molds, pour into a bag and put back in the freezer.

[Crochet]

Crochet, Inusya, you are my wand! Thank you so much! I got a whole bucket of strawberries broken off. And jam somehow doesn't work with us.

[Aunt Besya, Krosh]

Aunt Besya, Krosh!
The more I read the forum, the more I am surprised! Previously, I always simply froze strawberries, and then cooked compote or jam from them.
But to freeze her like this, with sugar!
Can you do this with other berries too? And then in a month I will need to attach a bucket of black currant.

Can!

I also ice berries.
I put it in a large saucepan, sprinkle it with sugar about 20% by the weight of the berries, or to taste, break the mass with a blender in mashed potatoes, transfer them to 500 ml pots, add a few whole berries for taste, cover them with lids and put them in the freezer.

Thus, I made a different mixture of berries: strawberries, strawberries + red currants, strawberries + cherries, strawberries + raspberries + strawberries, cherries, cherries + apricots, black currants, blueberries and much more ...

In winter, in jelly, drinks, a spoon in milk porridge on top, in pies, soufflé, marmalade, and just like that for tea ...

My family has been freezing all the berries for many years. Slightly beat with a blender or mixer, sugar 300 g per kg of berries, pour into plastic containers and into the freezer. Any combination of berries.

What theme! Just in my subject !!
I just poured 6 liters of strawberry jam into the jars.
We eat in winter. And from syrup I make morsiki.

The season of strawberry samosber has opened in Prague: you come to the field on certain days, this is 4 days a week, from 7 in the morning until there are berries,
and you collect as much as you want.
At the exit from the field there is a tent with weights,
your harvested crop is weighed and you pay twice less per kg,
than in the store, yesterday we paid 55 rubles per kg (translated kroons into rubles).
Four of us collected 15 kg
We ate, treated our friends, cooked it, left it on a pie ...
In the next. once we go, so according to your recipes I will freeze.

Happy summer everyone !!!

I do this: I disassemble the berries into 2 approximately equal parts - in one I put good beautiful berries, and in the other - crumpled, small ones, then I weigh them to determine how much sugar to put.
I put 300-400g of sugar per 1kg of the total weight of the berries. As a result, 1.4 liters of the finished product is obtained from one kg of berries, I don't know what to call it - jam, jam, but I don’t cook, but it turns out very tasty.
Then, at the rate of these 1.4 liters, I prepare containers, I put them in disposable plastic salad boxes of 0.5 liters each (I buy them at once for the whole season in bulk for 50 pieces and I freeze everything in them), and in these boxes equally I lay out good beautiful berries.
Then I put all the sugar in the crumpled and small berries, knead it a little with a crush and stir, otherwise my blender goes on strike, and now I beat it in the blender until fluffy, and then pour it into boxes with berries, close the lid and into the freezer.
Beautiful lush foam is preserved even when defrosting.
The use is universal - and as a jam, it is good to add to yogurt, cottage cheese, you can use it to soak cakes in a cake, and berries for decoration.
Try it very much, you will like it, and do it quickly and useful.

and who ever dried strawberries in an airfryer?

What a timely Temka!

OH, GIRLS, I came across this Temko in time! I was just looking for how to freeze it correctly for the winter, so that it could be used in layers for a cake in winter. Thank you very much for all the sciences !!!))

[Kate]

Kate, thanks for the topic! Relevant. I make this kind of ice cream, or most likely it is sorbetto 300 washed, chopped and frozen strawberries, 125 g strawberry-flavored yogurt and 2-3 tbsp. tablespoons of powdered sugar, grind with a blender to the desired consistency, depending on the technique, in my Profi Cook about 1 minute and 15 seconds. It turns out delicious!

For three years now I have been blender and in the freezer with different berries, sugar to taste. Delicious with ice cream. And with pancakes or pancakes it's delicious! Or just on a bun and with milk ...

What's tasty is tasty! It is already freezing, and we lick the remains with my husband, although he does not like strawberries))

I know there is a way to dry strawberries in the freezer or with dry ice. It seems to be more useful. But I have never tried it myself. At least in the store they sell ready-made ones. Here is a video from YouTube. In English, true.
In the video, he freezes apple slices. Then he puts silica gel in the jar (well, these are granules, which are sometimes put into bags with chips, (sometimes even in a box with shoes) to prevent moisture). He places a jar of granules in the middle of another jar and puts frozen apples over it. Then he sucks air out of the can with a vacuum. Well, practically everything. Then just wait. The silicone gel draws moisture out of the apples. And voila. Get some pretty apple chips.

In short, all this is garbage)) For us, only ordinary freezing is suitable, if that))

There is also a variant of strawberry chips. Cut the strawberries into slices, put them on parchment and in the convection oven for an hour at 50-80 ℃. Then turn it over and another hour and a half. Sprinkle with powdered sugar. It turns out very beautiful, aromatic chips. They can then be grinded in a combine and added to tea or baked goods. Places take up little. And the whole can be left for decoration

[prona]

prona, that's cool)) And it doesn't take up much space during storage.

And I freeze in containers of 250 ml or less with a little sugar (to taste). Convenient (such a volume is immediately eaten) and very tasty (the aroma is completely preserved). And I also make jam or jellied jam. Small berries, together with sepals, are dried for tea (if children do not eat like that).

I freeze the berries. either with sugar

Why add sugar to grated strawberries when freezing? Why freeze it? Sugar-free strawberries will not go bad in the freezer.

So these are two different things: just frozen strawberries and rubbed strawberries with sugar. You take out a jar of frozen strawberries with sugar and immediately put it on a pancake or cheesecake, or in porridge. Delight! And just frozen berries are good to put in tarts, to use for mousses or for a layer in a cake.

And frozen strawberries / raspberries, grated with sugar, are similar to popsicles - veusnoo)) I not only wipe, but also beat with a blender (with my foot) - the mass becomes light and fluffy)) (and then I freeze it in single-use single-use salad jars, stand well in several tiers in the freezer)

[Antonovka]

Antonovka, Lena, but special thanks for this option!

Do you put ice cream on pancakes and cheese cakes? Oh well.

The first time I did it with sugar, and then I thought, what is it for? Strawberries will not spoil, you can defrost them and add sugar, and take up less space in the freezer. And so not only strawberries, but also currants, porechka, raspberries.

What do you dislike? The berry mass, not completely frozen due to sugar, melts on hot pancakes / syrniki, spreading appetizingly. We love so much.And I just answered your question, and then to each his own.

and put cheese cakes? Oh well.

Why such skepticism? I also put frozen on cheese cakes or pancakes, they are hot
To my taste, frozen berries pureed with sugar and just frozen berries are two big differences, after defrosting they have completely different taste

I rub the strawberries with a little sugar, beat with a blender, and freeze

Strawberry puree (blank for the freezer) (Admin)

When necessary, I put it out of the freezer on the table, it defrosts overnight ... and anywhere, even for pancakes, cheesecakes, even with a spoon in my mouth, even in compote-jelly

[V-tina]

V-tina, Tina, I definitely agree with you that these are two different tastes! I noticed that when I crush the strawberries a little and add a little sugar, just a couple of tablespoons of tablespoons per kg, it is much tastier than just freezing a berry.

[Manyasha]

Why add sugar to grated strawberries when freezing

Manyashabecause it tastes better to many! Why are you so surprised? You like sugar-free, that's great! Freeze and so on

To my taste, frozen berries pureed with sugar and just frozen berries are two big differences, after defrosting they have completely different taste

I would even say that strawberries, after being frozen without sugar and defrosting, unfortunately taste bad.

Also, like many who have unsubscribed in the topic, we mimic strawberries, mix with sugar and freeze them in small disposable containers. We do it this way. If you have a blender at hand - mne in the blender. If not, then crush with a mashed potato mallet. Then mix with sugar in a ratio of about 1 cup of sugar per 1 kg of peeled strawberries and pour into small boxes.
In a fruitful year, mom sometimes makes strawberry jam. Simply because the volume of the freezer is limited, and when there are a lot of berries, it is impossible to lay it all in the freezer. But basically, we still freeze more, there is a lot of fuss with jam, and less vitamins remain in the berry.

a fruitful year, mom sometimes even makes strawberry jam. Simply

Strawberry jam, strawberry-banana, sometimes strawberry-lemon, we just can't do without this jam, although I also freeze a lot, strawberries grated with a little sugar and strawberries with whole berries, I also add a little sugar, this is for cold drinks and fruit drinks

I would even say that strawberries, after being frozen without sugar and defrosting, unfortunately taste bad.

I freeze cherries, plums, pitted apricots, garden strawberries with sugar - these are not cheap berries for me, they are not numerous.
Besides plums, I probably buy a lot of prunes.
I pour the berries with sugar in containers, I sprinkle a lot of sugar, by eye, of course, but not minuscule.
Juice is released, the berry is sugared. The sugar is all dissolved.
I put it in the freezer.
The taste of berries with sugar juice is excellent after defrosting.
Also, after separating the juice in sugar, the berry is compacted, after defrosting, it keeps its shape well, perfectly as a decoration and in a charlotte.
And sweet juice is just delicious. in fruit drink or wherever as needed.
Another plus of sugar-freeing is that the berries are not frozen in a pebble, like juice.
The more sugar, the less frozen.

I freeze cherries, plums, pitted apricots, garden strawberries with sugar - these are not cheap berries for me, they are not numerous.

And we freeze with sugar only mashed strawberries, whole or mashed raspberries, whole or mashed blackberries. The rest of the berries that grow in our country house (red and black currants, gooseberries, honeysuckle, cherries, plums) are frozen without sugar. Their taste does not change after freezing and defrosting, as noticeably as in strawberries and raspberries.

The rest of the berries that grow in our country house (red and black currants, gooseberries, honeysuckle, cherries, plums) are frozen without sugar

Just in a bag or in containers?

Just in a bag or in containers?

We freeze them in containers, then we can pour the frozen berries into packages, if necessary, "seal" the freezer.

And on the contrary, I like it not with a blender, but just barely with a carrot-maker, so that later large pieces come across!

[whole]

My example just about what is in sugar whole the berries will retain their shape after defrosting.
And they don't freeze like sugarless ones.
And to knead or grind - this by itself, for a long time, the way.

Raw currant jamraw currant confiture Blanks Ingredients red currants 2 l sugar 750 ml Method of preparation Sorted, washed, well-flowed red currants were covered with sugar and min 15 times ...Irgata

Yes, in general, mashed or crushed berries in sugar and without a freezer are well stored, one minus - you need more sugar than frozen.
I used to sugared raspberries and currants in a liter per liter. For the same volume of mint any berries and sugar.

A little off topic, but I'll ask. And if there are a lot of frozen berries left from last year, throw it away? Or else they will endure the winter. Frozen and blended with sugar, and whole.

Frozen and blended with sugar, and whole.

sugar "immortal"))
Stuff the excess frozen food in jars = cook normal jam, it will definitely be even more "immortal"
Do you indulge in pastila, marshmallows?

[Irina]

Irina, I don't eat jam
I don't make pastila.
That is, leaving the berries still not worth another 1 winter?

sugar "immortal"

I have a minimum of sugar

I have a minimum of sugar

if the berries are still not frozen "into a stone", then normul.
And simply frozen ones do not deteriorate if the freeze is exactly constantly below 18 *.
Well, I don’t know, not boiled berries = value in any way, do not throw it away.
In the end, drink fruit drink, make kvass, milkshakes, self-made ice cream on them.
And in the next bookmark, do not freeze too much.

I don't eat jam

absolutely nothing?

Carrot-citrus jam (thick and viscous) The weight ratio of the ingredients is quite approximate. I empirically in the first year of cooking this confiture deduced for myself such a ratio. In this jam, it is not the composition that is important, but the method of preparation ...Irgata

it's not even jam, it's a different taste.
Or here's a lovely girly dessert, the more chocolate. the more girlish

Jam plum chocolate Peel the plums and grind in a blender Cover with sugar and boil, cook for 10 minutes Break the chocolate and add to the jam, dissolve and turn off the heat. Recipe Olenka Dream with carina ...Crochet

Buy agar agar and make quick gummies = it's delicious and just healthy.
Make jam with pectin - I especially liked raspberries with pectin - tastier than anyone, just eat with spoons.
Shove your frosts into charlottes, into pancakes. Well, come on, there are not tens of liters in store.

[caprice23]

How many housewives, so many recipes.
I sprinkle the berries quite a bit with sugar to give juice.
Then I stuff it into a container, or shove it into a milk bottle. The main thing is that there are no voids (you can not crush it too much)
I see no reason to add a lot of sugar - why store sugar in the freezer, and then you can add it.
I also froze blended berries, but we taste better with whole berries.




caprice23, I would not throw it out if there is a place. I have stored the berries for a couple of years - no problem.

[Veta]

Veta, Irina, Thank you . I'll leave it all the same. I will be reinforced to shove wherever possible)