Frozen strawberries for the winter
To ensure that the freezing of berries is successful, and that the frozen strawberries do not turn into large pieces of ice, the technological process must be strictly followed.
All stages are important: the correct choice of berries, cleaning the strawberries from all excess, and wisely arranging the bags in the freezer. You should never buy strawberries picked after rain. It will be watery, with a lot of sand on the surface. This sand is very difficult to wash out. The taste of such berries will deteriorate even more after freezing. It will just be nothing or slightly sour.
At the end of summer, large strawberries can be purchased for freezing only after sampling. If it's sweet, then you can buy it. If there is no taste as such, then it is better to make jam from it. Medium-sized strawberries picked in dry weather are excellent for freezing. I will describe in detail the correct process for freezing strawberries in my recipe with step-by-step photos taken that will clearly illustrate the preparation.
How to freeze strawberries for the winter
We fill a bucket with cold water. Add a kilo or two of berries. Let's stand. All sand and dust will be washed away and settle.
Remove the berries from the water. We tear off the tail of each berry.
We inspect each strawberry for any spots of spoilage. Bad copies should be thrown away. The water should be changed after each batch of strawberries.
We lay out clean berries on cotton fabric.
They should dry well, then in the freezer bag they will not stick to neighboring berries.
Place 200-300 grams of strawberries in one bag. You can use special freezer bags, but regular food bags will also work.
We lay out the bags of strawberries so that they are not on top of each other. Only after the berries have hardened do we shake the bag to prevent the formation of strawberry ice “conglomerates”. Now that we already have frozen strawberries, we can stack the bags on top of each other.
In winter, you can use these strawberries to prepare any dishes. Of course, after defrosting, it loses its shape a little, and the taste becomes a little sour, but, nevertheless, it is ideal for decorating a cake or other sweet desserts.