Four Simple Methods for Freezing Strawberries

Strawberry season has just started where I live and I’m already stockpiling the precious fruit! This is the first summer that I have a deep-freeze and it is standing at attention, waiting to be packed full of produce, starting with local, sun-ripened berries.

OK, so you’ve been to the U-Pick or the roadside stand, and now you’ve got more strawberries than you know what to do with. Strawberries are sensitive to both heat and cold and are very delicate, so it is wise to ‘put them up’ as quickly as possible. Yes, they are best enjoyed just as they are: fresh and sweet, or perhaps stirred into a quick Strawberry-Rhubarb Micro-Mini Jam, but the majority of your berries should be frozen so you can enjoy them all year long.

With the recent study on ADHD linked to pesticide exposure on produce, particularly strawberries and blueberries, you may want to stockpile your local berries this spring and avoid the supermarket varieties for the rest of the year. After all, freezing strawberries is about the simplest preserving you will do all season.

While you feast on a bowl of berries and cream, consider your options for freezing the berries. Why yes, there are options! Please don’t lump the ruby jewels together in the bottom of a plastic bag, so that they freeze into an indistinguishable lump that is destined to become freezer burnt. Your berries deserve more than that!

Here are suggestions for a few different methods for freezing strawberries. I use all of them, as they each have their benefits. [Read more…]

How to Make Homemade Jam in 30 Minutes (with no special equipment)

What would you say if I told you that it was possible to make a small batch of homemade jam today? I imagine your schedule is already jam-packed (pardon the pun, couldn’t resist), as is mine, but I’ve discovered a new way to make jam that is quick, easy and totally doable for the busy mom, career girl or both.

OK, you’ve heard about freezer jam, but what about microwave jam? In her book, 250 Home Preserving Favorites (Robert Rose, March 2010), jam expert Yvonne Tremblay created a line of homemade jams that she called ‘Micro-Mini Jams‘: very small batches of jam, cooked in the microwave and requiring no special canning equipment.

What a fantastic concept! I’ve used the microwave to reduce liquids for sauces and such, but never thought to whip up a batch of jam. It makes perfect sense though, because the batch of jam is so small, there is no need for sterilizing or processing. Simply jar the jam and store in the refrigerator for up to three weeks -if it lasts that long. [Read more…]