The gardening season is in full swing!
Vegetable gardening has always been an important part of my life. In the 1970s my Dad had a large garden on the hill behind our house. Corn, beets, peas, string beans, tomatoes, peppers, broccoli, and most other basic vegetables were planted from seed.
He was forever fending off woodchucks and deer.
The rest of the massive harvest was frozen or canned for use over the long winter months.
My own garden is small in comparison, but it serves to supplement our diet with fresh, home grown herbs, fruits, and vegetables.
The boys are learning essential life skills as they plant, water, weed, and harvest their own food.
We tend to freeze most of our harvest, with the exception of our grapes, which we turn into jelly, and apples, which become apple sauce or pie filling.
The strawberries are ripe and ready for harvest. It’s the perfect time to make jelly, jam, strawberry shortcake, and other seasonal treats (popsicles, anyone?), but if you want a simple preservation method for your berries, put your freezer to work.
If you haven’t frozen your own berries, I highly recommend it. It’s very easy and well the effort.
Freezing Straw Berries
- Wash berries well in a colander.
- Trim away any green bits.
- Spread berries on a dish towel.
- Allow to completely air dry.
- Place dry berries on a cookie sheet lined with wax paper.
- Put the berries in the freezer for about an hour (until slightly hard).
- Move berries to a freezer storage bag.
- Remove all the air from the bag and place it in the freezer.
- Enjoy delicious berries all year long!
You can use the same freezing method with blueberries, raspberries, or blackberries. The berries used in our rice porridge were our own hand-picked blueberries that we pulled out of the freezer. So delicious!