You can freeze strawberries or any food in mason jars as long as you don’t fill the jar all the way.
Wash, dry with paper towels and trim. You can choose to sugar your berries at this point. I don’t add sugar, because I only freeze berries I pick myself and I know they are sweet. You can always decide to sweeten later.
I smash the strawberries and put in wide mouth half pint or pint mason jars and fill only 3/4 of the way. It’s important to leave that inch at the top so the jar doesn’t bust.
You do not need any special jars to freeze food. I’ve been freezing food like this for almost two years and have never had any problems.
If you want to freeze individual strawberries, wash, trim, and dry. Then freeze individually, not touching on a tray. Once frozen, place in plastic zip lock freezer bag. These are the strawberries for my smoothies.
We were lucky enough to have a friend who owns a farm who has a friend who owns a huge strawberry patch. We were allowed to pick as much as we could and I think we at a few quarts of sweetness right on the site.
We were so grateful for this experience. Notice no one else was around, because this was not a public picking site.
When ready to use, the smashed strawberries can be used for desserts, yogurt, strawberry ice cream, sauces (which is why I don’t sugar in advance) simple syrups, strawberry sangria, strawberry cupcakes, strawberry pancakes, or any other strawberry idea you may have.
What’s your favorite way to use crushed strawberries?
- half pint or pint wide mouthed mason jars
- Wash strawberries only when ready to use. Dry with paper towels or in a colander. Trim and fill mason jars ¾ of the way. Close jar. Freeze. Defrost when ready.