Freezing strawberries
Picking and freezing strawberries from your own garden is one of the most delightful things you can do. The strawberries are like jewels, sparkling with dew in the early morning. The only bad part about picking your own strawberries is the temptation to eat them before you can return to the kitchen. I guess the answer to this problem is to just plant more strawberries!
Anyway, whether you get the strawberries from your garden or from the market, for freezing strawberries, select the berries with the brightest color, the best flavor and aroma.
Strawberries will need to be washed, carefully, in cold water. After washing, let the berries drain and then remove the hull. For freezing strawberries you will find that slicing them, rather than leaving them whole, will result in a better flavor after freezing.
You may use either the sugar pack or the syrup pack when freezing strawberries. The sugar pack is the preferred method. For sugar packing, use 1 pound of sugar to 4 to 5 pounds of strawberries, or 1 cup of sugar to 8 or 9 cups of hulled strawberries. Carefully mix the strawberries and the sugar, using a rubber spatula, then spoon or ladle into freezer containers.
The syrup for freezing strawberries is made by dissolving 3 to 4 cups of sugar in 1 quart of water. Again, carefully mix the strawberries and the syrup, then spoon or ladle into the freezer containers. Fasten the lids on the containers and freeze.
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