Strawberries can be stored for a maximum of one week in the refrigerator if you have managed them in the right way; however, it is not easy to understand how long the commercial ones have remained on the shelves. This tutorial helps you keep them fresh a couple of days longer than usual. If, on the other hand, you know that you will not be able to use them immediately, follow the instructions to freeze them.
Steps
Method 1 of 2: Extend the Life of Strawberries
Step 1. Check that the strawberries you are buying are not old
If you see spots or soft areas, then the fruit is likely to be rotten or otherwise wet, making it more prone to a short life. Strawberries that are dark in color or mushy have probably started rotting, while those with clumpy mold are no longer edible.
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If you picked strawberries from your garden, wait until they are ripe and red in color, although still firm to the touch.
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Step 2. Discard the moldy strawberries immediately
Mold spreads from one fruit to another, quickly ruining the whole package and / or the crop. While it is best to get a batch of firm, red, mold-free fruit, be aware that packages always hide an ugly strawberry or two at the bottom. Check them out immediately once you get home and throw away any that are dark, moldy, or mushy.
This rule also applies to rotting fruit stored near strawberries
Step 3. Do not wash them until you are ready to eat them
If you leave them to soak for too long, the strawberries absorb the water, turning into a soft fruit that will rot very quickly. Postpone washing until you need to consume them.
- If you've already washed them, dab them with kitchen paper.
- Washing strawberries before eating them is essential to eliminate dangerous chemical pesticides and microorganisms present in the soil.
Step 4. Wash them in vinegar
A mixture of water and vinegar is able to eliminate dangerous bacteria and viruses from fruit and is more effective than water alone; however it will not make strawberries last longer. Fruit rots even if the microorganisms that eat it are dead and an excess of liquid causes strawberries to degrade more quickly. If there are a lot of strawberries that you have had to discard due to mold, it may be helpful to spray the remaining strawberries with this solution using a spray bottle. Otherwise, wash the fruit in this way only shortly before eating it.
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Rub the strawberries with your fingers to move the microorganisms - it is much more effective than simple running water.
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Step 5. Store the strawberries in the fridge or in a cold environment
They must remain cool or cold with a temperature between 0 ° C and 2 ° C. To prevent them from drying out, place them in the coolest drawer of the refrigerator, in a plastic tray, or in a partially open bag.
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If the strawberries are wet on the surface, pat them dry with kitchen paper and arrange them in layers interspersed with absorbent paper to remove moisture.
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Method 2 of 2: Freeze the Strawberries
Step 1. Freeze firm, ripe fruit
Once strawberries begin to degrade and rot, freezing will not save them. The ripe and red ones are best preserved. Soft or moldy fruits can be used as compost, in the garden or thrown in the trash.
Step 2. Eliminate the inedible green part
Most strawberries are sold with the stem and leaves still attached. Cut them before freezing the fruit.
Step 3. Decide how to prepare them for freezing
You can freeze them whole, but if you want to use them later as garnishes or incorporate them into recipes, you can consider cutting them, slicing them, mashing them or pureeing them. Once frozen and then thawed, they will be more difficult to work with even if the puree remains a solution. Larger strawberries can be frozen and thawed more evenly if they are cut first.
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If you are unsure about the preparation, read some recipes first. For example, strawberry puree is excellent for coulis or smoothies, while sliced ones can be added as a decoration to cakes and waffles. Whole strawberries are great when dipped in chocolate.
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Step 4. Add some sugar or syrup
This technique allows you to keep the flavor and texture of the fruit unaltered, even if not everyone loves the extremely sweet result. If you opt for this method, use 100g of sugar for every pound of strawberries. Alternatively, prepare a concentrated syrup by mixing equal parts of the sugar with warm water. Chill the syrup in the fridge and use it to coat the strawberries completely.
While it makes more sense to add sugar or syrup after pouring them into a container, consider whether or not you should do this before placing the strawberries in the jars, so you know whether to leave room for the syrup or sugar
Step 5. Decide whether to use a pectin syrup (optional)
This is a good solution if you prefer unsweetened strawberries that retain all their flavor and texture, which is not the case with techniques such as drying or adding other ingredients. You have to buy some pectin powder and boil some water. Each brand of pectin has different amounts of water to prepare the syrup, remember that it must be cold before using it on strawberries.
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Keep in mind that pectin cannot store strawberries as well as sugar or sugar syrup.
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Step 6. Place the strawberries in containers suitable for freezer storage
Hard, thick plastic ones are fine, but make sure they're suitable for freezing. Alternatively, rely on airtight plastic bags. Do not overfill the container to prevent the strawberries from grouping into a single mass. It is usually recommended to leave a couple of centimeters of space on the edge of the container to allow for expansion during freezing.
If you decide to freeze them individually, without sugar or syrup, arrange them on a well-spaced tray or pan and leave them in the freezer for a few hours. Finally, transfer them to a more compact container. In this way the strawberries will remain divided between them and will not form a single frozen block, allowing you to take only the quantity you need
Step 7. Thaw the strawberries partially before using them
Remove them from the freezer and put them in the fridge for several hours; if you want to speed up the process, place them under cold running water. Do not use the microwave or other defrosting methods as they will make the strawberries soft and unsightly. Eat them when they still have some ice crystals on the surface as they are mushy when completely thawed.
