Newspapers / The News-Record (Marshall, N.C.) / June 29, 1978, edition 2 / Page 7
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Got Plenty Of Strawberries? Freeze Them For Winter Treats Select fresh, red-ripe, firm strawberries of a good freezing variety. Wash a few | at a time gently in very cold water. Place in a colander to drain as you cap the berries carefully. Slice, chop or puree berries i quickly. (Or add sugar and then cut.) Add one pound of sugar to four (or five) pounds of strawberries by weight or i about \ cup sugar to a quart of prepared berries. Mix the fruit and sugar gently but well. Put into a good frozen food container. Leave space at the top of container to allow for some expansion. Close container. Label ? product, variety, date. Place in coldest part of refrigerator as you finish each container. Put containers in freezer as soon as you finish. Leave space between each package for air circulation and do not place against frozen food When frozen stack in frozen storage. If you prefer whole berries, pack clean, cold, capped berries into a container and cover with cold sugar syrup (two cups sugar to three cups water. Put sugar and cool water in quart fruit jar. Cap jar. Invert jar at intervals to mix.) Leave space for ex pansion. Select varieties of strawberries that freeze well. We suggest: mountain area: Tennessee Beauty, Earlibelle, Surecrop. entire state: Atlas, Apollo. These are new varieties released in 1970. Atlas is a mid-season strawberry, firm with a glossy suface, medium red color, and a good subacid taste. Apollo is a late maturing strawberry. It is sweet, glossy, and flavorful. A fresh, firm, ripe, vine sweet strawberry ? one that will keep its deep red color all the way through ? is ideal to freeze. Strive for it, but know that any ripe strawberry is better frozen than no strawberry. It it is not possible to get perfect berries in top notch condition, you can still have an acceptable product if you handle them right. Discard under-ripe, over ripe, and bruised berries. Small berries too ripe (but not near spoilage) and culls that are a bit under-ripe make acceptable strawberry puree. Though tedious to pick and handle, wild strawberries are worth the trouble to freeze. They take less sugar than others. Frozen wild strawberries in the snowy days of winter are true gourmet fare. Keep ripe berries cool on the trip from the vine to the freezer. Wash gently, a faw at a time, in very cold water ? preferably ice water. This helps keep the berries firm and cool. It prevents injury to the tender skin which holds the juice and flavor. This care makes for better quality. Don't soak the berries in water or they will become water-logged. Work quickly, but leave no sand or grit. Handle each berry with respect. It will reward you later with its beauty, flavor, and Vitamin C. Strawberries to freeze in small amounts at a time and just as as fast as you can work well. Cap washed berries. You can buy a capper (huller) or use a small knife, sharp pointed spoon, or anything else what works well for you. Take the cap off without digging into the berry. This saves juice and flavor. Slice or chop or puree berries. Add sugar to prepared strawberries. Or, add sugar to whole berries then slice, chop, or puree. In either method, do the job quickly and gently as you can. Avoid bruising the berries. Mix the sugar and berries well to get a uniform product. Tuck in a few whole berries well covered with the mixture if you want them to garnish with. If you freeze containers of whole strawberries, use sugar syrup instead of dry sugar. Whole strawberries are not as good a frozen product as sliced or chopped ones. You may like them better if you use strawberry Juice rather ; than water to make the syrup. ; Anytime you use water with ; fruit you dilute the flavor. ? Preparation time is critical with strawberries. If you let : them stand around, their ! Vitamin C escapes. Though we j enjoy their pretty color, nice ; aroma, and good flavor, we ; get a bonus in their vitamin ; content if we can hold on to it. ! Temperature of the berries ? from the time they leave the vine until you swallow them helps determine their quality At refrigerator temperatures (around 40 degrees Farenheit i quality changes in a short time and as much as 20 per cent of Vitamin C may be lost each day. As warm as plus 10 degrees Farenheit strawberries lose their Vitamin C and quality fairly rapidly At 0 degrees Farenheit or colder, properly packaged strawberries keep their quality and Vitamin C for a year. If storage temperature fluctuates below 0 degrees Farenheit, the loss is slight and takes place slowly. If the storage temperature fluctuates above 0 degrees Farenheit, the rate of color, flavor, and ascorbic acid loss in strawberries increases two to three times for each 5 degree rise above 0 degrees Farenheit. Lowering the temperature after a brief warm-up does not repair the damage. Package your strawberries in any good vegetable or fruit frozen food container. Choose one (hat is highly moisture vapor resistant The kind of package significantly affects the goodness of frozen strawberries Plastic lined metal cans ithe ones you've bought with canned foods in them i make good containers if you get polyethylene lids that fit. If lids seem a tiny bit small, let them stand in warm water for awhile then stretch over cans The tighter the fit, the better If, by misfortune, tem peratures get warmer than 0 degrees Farenheit in the freezer, the better the con tainer. the less damage the temperature rise (in reason) will do. Freeze strawberries as soon as you get them prepared. Thaw and eat frozen strawberries at their best Time the thawing so that you can eat them as soon as they thaw Eat on cereal, short cakes. waffles, ice cream i though this added cold reduces the strawberry flavor), as is, with cream, or any other way you think of. They are good any time of the day. Save Time At Children * Party Children's birthday party? Scoop ice cream ahead of time into paper muffin cups; place on a baking sheet in the freezer When the candles are on the cake, bring out the ice cream. It's ready to serve in quick time! ^S***^*~^*~^** -**^^??^S*** ?*<^^'1???>^ ?U*|TK atwt3 PJ^^l fopsn ftv 10 - DAILY/ (ftlLpQV4^/>f3i)LVi urns..3oz POTTED MEAT 5f89> IGUfcA LVtOM TALL^. |Aa CAM miLK 31 PifcGo 3O3 chJ ... pt 10/x PEA& 51 UQNz...i6^.6ome.. rA WOSAUCE. 59? ErnBeRSjab.Bft6- .>iia CHARCOAL T9 UJiZQRp. 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The News-Record (Marshall, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
June 29, 1978, edition 2
7
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