• When possible, preserve fresh, locally-grown strawberries for the best quality and nutritional value.
• Know when fresh strawberries are available in your state with this seasonal food guide.

• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection & Ingredients

• Select fresh, firm, tender, ripe berries with deep red color. Do not use fruit that show signs of decay or mold.
• Use 6-8 cups of strawberries per quart container
• Sugar for sugar or syrup pack (optional)
  • NOTE: Unsweetened, dry packed fruits will lose quality faster than those packed in sugar or syrup.

2. Freezing Equipment

• Cooking pot (if using liquid pack method)
• Colander
• Cutting board
• Knife
• Ruler/headspace tool
• Bowl
• Fruit masher (optional)
• Use clean packing containers and materials that are moisture and vapor-proof/resistant:
  • Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
    • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
    • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
    • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
  • Flexible bags or wrappings (plastic freezer bags, freezer paper and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
    • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment 

• Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Fruit

• Thoroughly wash strawberries.
• Remove caps. Slice or crush, if desired.

5. Pack

Choose one of the following packing methods:

Unsweetened (Dry) Pack-

• Pack unsweetened berries tightly into containers, leaving proper headspace for the container type (see Headspace table below).
  • Sliced or whole strawberries can also be frozen first on a tray and then packed into containers as soon as they are frozen.
• Before sealing, make sure sealing edges are free of moisture or food.
  • If using flexible bags or wrap, remove as much air as possible.
• Seal.

Sugar (Liquid) Pack-

• Add 3/4 cup sugar to 1 quart (1 1/3 pounds) whole, sliced or crushed strawberries and mix thoroughly until most of the sugar is dissolved or let stand 15 minutes.
• Pack strawberries tightly into containers, leaving proper headspace for the container type (see Headspace table below).
  • If using flexible bags, remove as much air space as possible.
• Before sealing, make sure sealing edges are free of moisture or food.
• Seal.

Syrup (Liquid) Pack-

• A 30% sugar syrup is recommended for most fruits
  • Lighter syrups (10-20%) are lower in calories and desirable for mild-flavored fruits, such as melons.
  • Heavier syrups (40-50%) may be needed for very sour fruits.
  • Plan for 1/2 to 2/3 cup syrup for each pint of fruit.
• To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear (see Sugar Syrup Recipe table below).
  • Cool syrup before using. (Syrup can also be prepared the day before and refrigerated until ready to use.)
• Add 1/2 cup syrup/pint container or 1 cup syrup/quart container.
• Add fruit, pressing down firmly, and covering with additional syrup, as needed, leaving the proper headspace for the container type (see Headspace table below).
  • If using rigid containers, place a small piece of crumpled water-resistant paper on top to hold fruit down.
  • If using flexible bags, remove as much air space as possible.
• Before sealing, make sure sealing edges are free of moisture or food.
• Seal.

Sugar Syrup Recipes

% Syrup	Sugar (cups)	Water (cups)	Yield      (cups syrup)
10	1/2	4	4 1/2
20	1	4	4 3/4
30	1 3/4	4	5
40	2 3/4	4	5 1/3
50	4	4	6

 

Headspace for Freezing Fruits

Pack Type	Wide mouth containers		Narrow mouth containers (w/shoulder)		Flexible bags and wraps
	Pint	Quart	Pint	Quart	Any Size
Liquid Pack	½-inch	1-inch	¾-inch	1 ½-inches	Remove as much air as possible
Dry Pack	½-inch	½-inch	½-inch	½-inch	Remove as much air as possible

 

6. Storage

• Label with the name of food, date, and type of pack.
• Freeze packaged fruits as quickly as possible to 0°F or below.
  • For quickest freezing, place containers in single layer in freezer.
• Most fruits will maintain high quality for 8-12 months at 0°F or below.