How to Freeze Strawberries*

1. Select strawberries:

Choose firm, ripe red berries with a slightly tart flavor.

Allow about 1 1/2 quarts fresh strawberries for each quart to be frozen.

2. Prepare strawberries:

Wash berries in cold water; drain well Remove hulls.

3. Pack into rigid freezer containers:

To pack in sirup.

Prepare ahead of time a 50 percent sirup by dissolving 4 3/4 cups sugar in 4 cups of water; this will make 6 1/2 cups sirup.

Add about 1/2 cup sirup to each container.

Put berries into prepared containers.

To pack in sugar.

Add 3/4 cup sugar to each quart berries.

Mix gently until sugar is dissolved and juice is drawn from berries.

Pack strawberries with juice in containers.

To pack unsweetened.

Put berries into containers.

For better color, cover with cold water containing 1 teaspoon ascorbic acid per quart of water.

For all packs:

Press fruit gently down in each container; add liquid (sirup, juice, or water) to cover fruit, unless fruit is packed dry, unsweetened.

Leave recommended amount of head-space (See earlier reference).

Put a small piece of crumpled waxed paper on top of berries to keep them down in liquid.

Wipe all liquid from top and sides of containers.

Seal tightly with lid.

Label with name of fruit, type of pack, and date of freezing.

4. Freeze strawberries:

Immediately after packaging, place berries in freezer set at 0 F or below; leave space around each container for faster freezing.

Do not freeze more than 1 quart of berries per cubic foot of freezer capacity at a time.

Stack containers of berries once frozen; store at 0 or below.

These instructions are for strawberries only.

How to Freeze Green Peas*

1. Select green peas:

Choose bright-green, plump, firm pods with sweet, tender peas (do not use immature or tough peas).

Allow 4 to 5 pounds fresh peas for each quart to be frozen.

2. Prepare green peas:

Shell peas.

Wash shelled peas in cold water; drain.

3. Blanch green peas:

Bring 1 gallon water to a boil in a large kettle.

Put peas (1 pound) in blanching basket Lower basket into boiling water Cover kettle and heat peas 1 1/2 minutes.

Chill peas promptly in cold or iced water 1 1/2 minutes.

Drain cooled peas.

4. Pack green peas:

Pack drained, blanched peas in freezer containers (See reference on containers in early part of chapter). Leave 1/2-inch headspace between peas and closure.

Seal containers tightly.

Label each package with name of vegetable and date.

5. Freeze green peas:

Immediately after packaging, place peas in freezer set at 0 F or below; leave space around each container for faster freezing.

Do not freeze more than 2 to 3 quarts of peas per cubic foot of freezer capacity at a time.

Stack packages of peas once frozen; store at 0 F or below.

*These instructions are for green peas only. Preparation procedures and blanching times are specific for each vegetable. See USDA Home and Garden Bulletin 10, Home Freezing of Fruits and Vegetables, for directions for freezing other vegetables.