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Place a small amount of strawberries (one box) in a sieve. Lightly spray them with water to eliminate dust and dirt. Empty into colander to drain. When colander is filled, start separating each strawberry, removing the stem. If the berry is completely red, with no rotten spots, place on a cookie sheet. When the cookie sheet is filled, slide it into the freezer.

Next, the other strawberries that were not put on the cookie sheet should be inspected for spots which must be removed and green pieces. Each of these must be cut out and the sliced berry placed in a bowl for sugaring. For each gallon of strawberries, use one cup OR LESS of granulated sugar. Sprinkle over berries and use a plastic spoon to turn the berries, making sure they are coated with sugar. Let sit.

While the berries are melting the sugar, bring the chilled (or frozen) berries from the freezer and immediately place in a gallon (or quart) sized plastic freezer bag, lightly pressing out excess air before returning to the freezer. Be sure to label the bag before filling with berries.

Now go back to the bowl of sugared berries. Prepare labeled bags or cartons. Spoon berries and sweetened juice into cartons and bags. Lay flat(bags). Holding onto opening, slide shut, then remove most of remaining air before closing. Store flat in freezer. Be sure to hold back the last amount of sweetened berries for your evening or lunch meal of strawberry shortcake.

Tips: The dampened berries will freeze quicker when whole. The sliced berries, when sweetened, will bring out the juice and you can pour off a little of the juice into a small saucepan where you can add dissolved gelatin to it and pour (slightly cooled, thickened) into the berries before serving. Let thicken slightly in the refrigerator. If you really want a distinctive flavor, put a few drops of vanilla into the juice when gelatin is added.

Small, frozen whole berries are a delicious breakfast snack during winter months. If they are placed in individual bowls about 20 minutes (or so) before serving, they have started to thaw and are almost as good as fresh.

Learn more about this author, Vicky Cheshire-Wade.
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