1 pint basket of berries = 2½ cups whole berries
1 pint basket of berries = 2¼ cups sliced berries
1 pint basket of berries = 1¾ cups pureed berries
1 pint basket of berries = about 12-14 large berries or 16-20 medium berries
1 quart of berries weighs about 1¼-1½ pounds
1 flat of berries (8 quarts) weighs about 12 pounds
1½ to 2 quarts are needed for a 9” pie
1 cup sliced fresh strawberries = one 10 oz. package of frozen strawberries
1 cup of strawberries contains approx. 50 calories.
Whole berries: Place one layer of clean, capped berries on a cookie sheet and freeze until firm. Remove from cookie sheet, package in freezer bags, and seal.
Packing with sugar: Slice berries in halves or thirds. Mix with sugar (six cups sliced fruit to one cup sugar). Allow to stand until sugar dissolves (about 10-15 minutes). Pack the fruit and juice into freezer bags or containers. Leave 1/4-inch head space for pint containers.
Packing without sugar: Strawberries may also be packed whole or sliced without sugar or with minimal sugar, but the color and texture of the thawed fruit won’t be as good.
Good for kids: Let kids cap and pack their choice of berries into pint yogurt containers, put their names on them, and freeze. For a quick, nutritious snack, thaw container slightly in the microwave and let kids eat their partially frozen berries straight from the container.
Strawberry Care and Handling
The best strawberries are the ones you pick yourself or buy from your local strawberry farm. These berries will be the freshest you can get, with little or no handling and travel. Nothing beats the flavor and fragrance of fresh-picked strawberries! Also watch for locally-grown strawberries in your neighborhood supermarket during the harvest season.
Pick by pinching the stem of the berry between your thumb and forefinger. This will prevent damage to both the fruit and the strawberry plant. Leaving the caps on helps your strawberries last longer. When selecting berries look for the ones that are plump, firm, and well colored. These are the best for all your needs–freezing, preserving, or eating just the way they are.
Strawberries are best when prepared and eaten in the same day, but if you must keep them longer, store them in your refrigerator. Arrange the berries in a shallow container, separating out any damaged berries. Cover them loosely, and keep at 35 degrees for best results. Do not remove the caps or wash the berries until you are ready to use them. When caps are removed before use, the berries lose some of their moisture. Washing early tends to bruise them and the berries lose their freshness.
When preparing (for whatever use), place the berries in a strainer and rinse with cool water. To remove the caps, give the caps a gentle twist or use the point of a sharp knife, trying not to remove any of the berry. The tip of an ordinary vegetable peeler makes a good tool for capping berries.
Strawberries are a delicious, nutritious, fat-free food.
Strawberries are high in Vitamin C. A serving of strawberries contains more Vitamin C than a medium orange. Vitamin C helps your body heal, resist infections, and maintain healthy bones, gums, and teeth.
Strawberries are a significant source of fiber in the diet. They are also sources of iron, calcium, folate, and Vitamin A.
Strawberries are high in ellagic and ferulic acid, both of which are very high in their antioxidant capacity. In laboratory tests, strawberries ranked third in these substances out of all fruits and vegetables tested.
One serving of fresh strawberries (one cup or about 6-9 berries) contains:
- only 50 calories
- no fat,cholesterol, or sodium
- 140% of the RDA for Vitamin C
Frozen strawberries retain all the nutritional benefits of fresh strawberries.