Help!Im drowning,

Post
jellybear
Double Chili Cheeseburger
2006/04/28 13:40:45
In Strawberries!A friend just dumped five flats of the prettiest ,biggest berries you can imagine,this on top of the five he left last week which I havent finished putting up.Ive ate so many Im giving them away to the customers.Ive had my share of shortcake how about some new ideas?
V960
Double Chili Cheeseburger
RE: Help!Im drowning, 2006/04/28 13:47:41
The easiest way is to freeze. Cap, dust w/ sugar and freeze.

Next option is a bit more difficult. Do you have a Blue Ball canning book? If so look it up, if not hit google. Make conserve not jam or jelly (too much trouble, IMHO).
jellybear
Double Chili Cheeseburger
RE: Help!Im drowning, 2006/04/28 15:41:31
Ive been putting them up and I did think about making some jelly till I thought about how much work it would be.So I guess the freezer is where they will go or maybe a Strawberry Margarita.
plb
Double Chili Cheeseburger
RE: Help!Im drowning, 2006/04/28 15:58:33
On Goodeats AB froze them quickly with dry ice. He said the quick freezing kept them from being mushy when thawed
mayor al
Fire Safety Admin
RE: Help!Im drowning, 2006/04/28 17:50:28
Janet tells me that she washes the berries and puts them in clean jars and freezes them...no sugar or anything else. They will keep for a year that way. The are only slightly mushie that way. We save our Jam and Peanut Butter jars after use to store the berries in...works great.

When we tried freezer bags we had freezer burn within 6 months. AND very mushie berries when thawed.
UncleVic
Sirloin
RE: Help!Im drowning, 2006/04/28 18:15:33
Rhubarb around here is about done... Rhubarb/Strawberry pie comes to mind! But as mentioned above, freeze the leftovers, dont send them to waste...
mayor al
Fire Safety Admin
RE: Help!Im drowning, 2006/04/28 18:38:01
Our Rhubarb is just getting 'broad-leafed'. We hope it will be pickable at the same time the strawberries are ready too.
We love the combination stewed and served hot with a scoop of vanilla ice cream on top.