Lisa Grentz, MS, RDN, CD/LDN, FAND
Selecting and Storing Strawberries
Sweet and juicy strawberries are a quintessential summer fruit. These berries are extremely perishable, lasting only a few days unless refrigerated. Following proper storage techniques can help strawberries retain their freshness and quality. Here are some berry-savvy tips for handling and storing strawberries:
· For the best flavor, choose ripe strawberries that are brightly colored and still have their green caps attached.
· When selecting strawberries at the store, always check the bottom of the container to avoid those with juice stains or crushed berries inside.
· Sort strawberries before storing, and discard any bruised or moldy berries.
· Refrigerate berries unwashed in a covered container for longer shelf life.
One way to preserve extra strawberries before they go bad is to freeze them. Use ripe fruit for freezing. Rinse berries under cold water; drain well; pat dry. Remove stems and place on a baking sheet in a single layer. Freeze for 1 hour. Pack the partially frozen berries in airtight freezer-grade containers or bags. When using containers, leave 1-inch headspace. Fill freezer bags 2 to 3 inches from the top and squeeze out air to allow for expansion during freezing. Label, date, and freeze for up to 12 months.
Making jam is another option for preserving an abundance of fresh strawberries. This refrigerator jam recipe is quick and easy to make.
Strawberry-Lemon Refrigerator Jam
1 lb. strawberries
½ cup honey*
Zest and juice from ½ lemon
1 Tbsp. chia seeds
Pinch of salt
*For infants under 1 year of age, replace honey with pure maple syrup.
Instructions
Wash, remove stems, and chop strawberries. In a medium saucepan, combine the prepared strawberries, natural sweetener, lemon zest, lemon juice, chia seeds, and salt. Let mixture sit for 15 minutes so the berries start to release some juice. Crush berries using a potato masher or the back of a wooden spoon.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 20 minutes. While the jam is cooking, continue to mash the berries and stir frequently to prevent scorching. Jam is ready when it is dark and thick. Remove jam from heat and transfer to a lidded jar. Cool completely, then move to the refrigerator. Jam can be refrigerated for up to 1 month.