Get the most out of this summer gem with these simple tips to store in the refrigerator of freezer.
Do Not Wash Strawberries
Prepare a sheet pan by spreading a couple sheets of paper towels across the bottom.
Place each strawberry on the paper towels, sorting through them and setting aside (or eating) any that are mushy or overripe.
Use another paper towel to gently pat the tops to make sure they are completely dry.
Wash and dry a large glass jar or container with a lid that is big enough to hold the amount of strawberries you have without them being too squished. Place the jar in the refrigerator with the lid off.
When the jar is cold, add the strawberries inside and place back into the refrigerator. Do not add the lid.
When the jar and strawberries inside are cold, add the lid.
Wash the strawberries well.
Place each strawberry on the paper towels, sorting through them and setting aside (or eating) any that are mushy or overripe.
Use another paper towel to gently pat the tops to make sure they are completely dry.
While the strawberries are drying, lay one or two pieces of parchment or foil on a shelf in the freezer depending on how much space you need.
When the strawberries are dry, slice them in half and lay cut side up on the foil. Freeze until hard.
Once they are frozen, place in freezer ziploc bags which you have labeled and dated. Try not to pack them too tightly and be sure to remove as much air as possible.
The frozen strawberries should keep well and be ready to use for up to a year.
I find that by chilling the jar first, then the strawberries in the jar without the lid, this creates the least amount of condensation in the jar and preserves the fruit longer.
I have only tried the fridge method with strawberries, but I imagine it will work well with other berries too. (I'll update when I experiment in LA)
The freezer method has worked well with many other fruits, especially stickier fruits such as mango or peaches that tend to clump together.