Hello again, savvy savers! For the second installment of my new Freezer and Crock Pot Cooking Series, Making the Most Out of Monday Meals, I wanted to share with you one of my favorite and easiest Freezer Cooking Projects, freezing summer strawberries! Why freeze berries, and summer berries in general? Well, aside from the larger variety this time of year, a lower cost, and the fact that in season berries are not sprayed and treated with the same amount of waxes and preservatives as their winter cousins are, making this the prime time of year for this method!
Cost: $6.00-$8.00, depending on season, location, etc.
Time: 2.5-3 Hours.
To begin, purchase good quality, organic strawberries; you can often save money by purchasing in bulk from a local farmer’s market or Wholefoods store. Next, pick through your berries and remove any leaves, stems, or hard bits of debris; and then remove the caps and halve berries. Once you have picked over transfer your berries to a colander and thoroughly rinse under cool water, and then shake to dry.
Next, add your sugar-substitute or agave syrup to berries, and toss to combine. Now, transfer berries to a lined baking sheet, making sure to arrange berries on an even scattered layered. Now freeze those berries; you will need to freeze your berries for 1-2 hours or until hard. Once frozen, transfer your berries to a ziplock baggie, pre-labeled; each bag should hold 1-2 cups, and will last 12 months in the freezer!
That’s it, easy peasy, huh? When you are ready to use the berries, thaw overnight in the fridge and you’re set! So, here’s to freezing berries! If you freeze berries, leave me a comment below and let me know about your berry freezer sessions!
Here’s to whole living,