Sweet, juicy strawberries are our favourite indicator that winter is coming to an end and spring is arriving. We enjoy visiting the local strawberry farms and buying fresh berries for our family each week. When we buy strawberries in bulk (or even if you buy them from the store), it’s important to store them properly to reduce spoilage. Removing spoiling strawberries and reducing moisture is the key.
EATING STRAWBERRIES WITHIN 1-2 DAYS
Store fresh strawberries in the kitchen, away from sunlight is the best option for smaller portions of berries that you will consume within a day or so. Remember to rinse the berries before consumption.
EATING STRAWBERRIES WITHIN 5-7 DAYS
When refrigerated, strawberries can absorb moisture from within the refrigerator, leading to spoilage. One method to store strawberries longer than a few days is to place them, single layer, into a container with a loose-fitting lid (lined with paper towel). Remember to remove any berries that spoil.
Note: if you have time, rinsing strawberries in a vinegar-water solution (1 cup vinegar + 3 cups cold water) then rinsing with cold water and drying the berries very well before storage in the refrigerator helps reduce spoilage.
EATING STRAWBERRIES MORE THAN A WEEK LATER
Think about how you are going to use those excess strawberries. Are they for baking, blending or cooking into preserves? Then freezing is your preserving method. Hull strawberries then rinse, drain, slice/halve (if required) and freeze on a baking tray until berries are firm (around 30 minutes). Transfer frozen strawberries to freezer containers or bags. Frozen strawberries keep for around 8 months if whole, and around 4 months if cut. Remember to label and date – especially if placing specific amounts of frozen strawberries per container (i.e. 1kg).
Author:
Megan Radaich
Image
credit: Megan Radaich
Publication: Strawberry Preserving Guide, available HERE
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