Freeze Those Strawberries!
Last winter, as we all know, was a very mild one here in Indiana. It was the same in Florida, too, and with no frosts or freezes to worry about there has been a bumper crop of strawberries! With the good availability and pricing, now is the time to buy in quantity so that you can enjoy strawberries both now and in the months to come.
Why strawberries? Besides the fact that they are delicious and can be used in recipes and eaten in any number of ways, strawberries are packed with vital nutrients and are considered to be a SUPER FRUIT in cancer prevention. One cup of strawberries has only 50 calories. One serving of eight strawberries contains 160% of the recommended daily value of vitamin C. This is a water-soluble vitamin, and so must be replenished in our bodies on a regular basis. Vitamin C is a potent antioxidant, and it is essential to wound healing and maintaining cartilage. It is also widely known for helping to prevent and speed recovery from colds and other viral infections.
Strawberries are also rich in potassium, which can help to reduce the effects of too much sodium (salt) in the diet. This can help lower blood pressure and reduce the risk of stroke. Folate is another important nutrient. It is one of the B vitamins, also water-soluble. It may prevent some types of birth defects, and research has shown that people who eat strawberries have a higher average folate intake. Strawberries are a good source of fiber, which lowers risk of heart disease and promotes a healthy digestive system. Fiber also reduces risk of cancer of the breast, lung, and colon.
Strawberries also contain substances called phytonutrients. These are important because they may affect the life of a cancer cell. Cancer cells are unique in that they don’t possess an internal clock that tells them that it is time to die, unlike normal healthy cells. A study from the Journal of Agriculture and Food Chemistry showed that foods like strawberries, that are rich in the plant chemical quercetin, a phytonutrient, can encourage programmed cell death, called apoptosis, in cancer cells.
OK, so now you know what makes strawberries so great! On to the preservation part!
Freezing is a very easy way to preserve freshness so that you can enjoy seasonal strawberries all year round. Firstly, I would say that if you can, buy organically-grown strawberries. Since they do not have a thick skin, strawberries absorb pesticides and chemical fertilizers easily. Then, choose berries that have a firm consistency and are not bruised.
You will need: strawberries, a small knife, a colander, paper towels, a cookie sheet, and freezer bags or containers.
Using the knife, cut off the stems and leaves of the berries, along with the very top portion. Cut away any bruised spots, too.
Place the berries in a colander and gently rinse them in cool water, removing any dirt. I say “gently”, because strawberries are easily bruised. Bruised strawberries will be mushy when they are thawed. If you do end up with some mushy berries, try pureeing or mashing them and use in recipes.
Dry the berries gently with paper towels.
Lay the berries, cut side down, on a cookie sheet. Keep the berries in a single layer so they are not touching. You want the strawberries to freeze individually and not clump together.
Put the uncovered cookie sheet in the refrigerator for one hour, then put it in the freezer for five or six hours, or until the berries are completely frozen.
Remove the cookie sheet from the freezer and transfer the frozen strawberries to freezer bags or other containers. I always mark my containers with the date, so that you can eat the earliest frozen berries first. Store the packaged berries in the freezer. Thaw when ready to eat!
I have frozen strawberries for several summers now, and this really does work! Most of the berries will retain their freshness for 8-12 months in the freezer.
Enjoy one of God’s most delicious and nutritious gifts to us!
