Using FLORIDA FRUITS
UNIVERSITY OF FLORIDA
AGRICULTURAL EXTENSION SERVICE
When eaten fresh or frozen, strawberries are
one of our best sources of vitamin C-equal to the
orange and grapefruit. Florida produces delicious
strawberries for commercial sale, as well as in
the home garden.
To avoid bruises, take a lot of care not to bruise
*the berries. Bruising destroys the flavor and
vitamin C. NEVER let strawberries stand in
water, and NEVER cap berries until after they
are washed. Rinse in about 3 clear waters quickly,
dipping berries in and out fast. Remove caps and
drain in colander or strainer.
TO SERVE FRESH
After washing, capping and draining, place in
bowl and cover berries with 1 cup of sugar to
every 4 cups of berries. Let stand until the sugar
melts. Stir once or twice, being careful not to
crush the fruit. Chill and serve with cream.
TO FREEZE STRAWBERRIES
Prepare berries as for serving fresh. When the
sugar has melted, spoon berries carefully into
freezer containers. Do not pack down, as this
crushes the berries. The best containers for freez-
ing fruits are plain canning jars, or any of the
freezer cartons. If you use glass jars, be sure to
leave 1/2 inch head space for expansion. Freeze
and store at 0 F. When ready to use, let berries
thaw, in the container in which they were frozen.
UNCOOKED JAMS FROM FROZEN STRAWBERRIES
If you have a home freezer, let it replace the
preserving kettle for a jam that
has that all-fresh flavor. Once
made and jelled, these jams must
be put into a freezer or a refriger-
d 4 ator. If your family can eat a
jar of jam in a week, refrigerator
storage is fine. But if you make
several jars at one time, put all
but one into the freezer. The jam
will thaw out overnight in the refrigerator after
1. Thaw frozen strawberries. Put through a
colander or strainer to make a sauce.
2. To 21/4 cups of fruit sauce add 31/2 cups
sugar. Stir and let stand 20 minutes.
3. To this mixture add 1/ bottle of liquid pectin
and stir 2 minutes. Pour into sterilized jelly
glasses and cover.
4. Let stand 24 hours at room temperature to
jell. Then seal jars.
5. Store in a refrigerator if to be used at once,
ar in a home freezer if not to be used at once.
6. If a liquid pectin is not available, use the
powdered form. To 1 package, add 3/ cup of
water. Boil one minute and pour into the sugar
and fruit sauce. Stir 2 minutes and treat as if
liquid pectin were used. (See 3, 4 and 5 above.)
Strawberries may be canned, but it is hard to
get a product that will keep its color and flavor.
Be very careful and follow directions exactly.
1. Prepare berries as for freezing or fresh use,
letting sugar melt. (1 cup of sugar to 4 cups of
2. Bring slowly to simmering. DO NOT LET
BOIL. Simmer for 10 minutes.
3. Cover and let stand overnight. When cool,
berries should not float. If they do float, simmer
gain for 5 minutes and let stand several more
ours to cool.
4. Sterilize jars and have them hot. Reheat
berries to simmering and fill jars. Seal.
5. Process 5 minutes in a simmering water bath
to complete seal and prevent possible spoilage.
Use only fresh picked berries. Wash, cap and
1. To 5 cups berries, add 22 cups sugar. Let
stand 1/ day to make juice. Stir once or twice.
2. Place on heat and cook until berry juice is
very thick. (2200 F. on a candy or jelly ther-
3. Take from heat at once and cover with a
tight lid. Let stand overnight. This "plumps"
4. After "plumping," reheat to simmering
(1800 F.) and pack hot into STERILE jars. Seal
5. Cooking berries in small amounts yields a
1. Prepare fruit. To 5 cups of berries, add
21/2 cups sugar. Let stand until sugar melts. Put
fruit through a sieve.
2. Place on heat and cook quickly until thick
(2200 F.). Fill STERILE jars and seal at once
with a self-sealing lid.
3. To prevent mold from forming, place jar in
a simmering water bath for 5 minutes to make
the seal perfect. Store cooled jars in a dark, cool,
SOME USES FOR STRAWBERRIES AND
As a dessert with milk or cream
In pastry shells with ice cream or heavy cream
Fresh strawberry ice cream
In fruit salads and fresh fruit cups
As a dessert with cream
As a sauce on custards, puddings and ice cream
Stirred into tapioca pudding
Tarts and on homemade ice cream
PRESERVES AND JAM:
With all breads-hot, cold and otherwise
As cake fillings
Sauce for ice cream sundaes
Filled muffins-and a hundred other ways!
2 cups sifted flour 6 tablespoons shortening
3 teaspoons baking powder % cup milk
1 teaspoon salt 2 tablespoons sugar
1. Sift together flour, baking powder, salt and
sugar. Cut in shortening and add the milk. Mix
lightly until like biscuit dough.
2. Divide into 2 parts. Roll each part 1/2 inch
3. Spread 1 part with butter and place other
part on top; or cut into individual biscuits placing
2 rounds together with butter between.
4. If preferred, 1 beaten egg may be added to
1/ cup of milk to be used in place of 2/3 cup milk.
5. Bake in a shallow pan in a 4250 oven for
6. When done, separate layers. Spread each
layer with butter and sweetened berries. Place
layers together, cover with remaining berries.
Serve at once with or without whipped cream.
Fill a flaky, already baked 8-inch pie crust or
tart shells with large, ripe strawberries. Make a
sauce from 1 cup small berries by crushing, sim-
mering with /2 cup sugar, and straining through
cheese cloth. You'll need about 1 cup of sweetened
juice. Thicken this with 11/ tablespoons corn-
starch. Cook until sauce is clear. Add a little
butter to give a glazed, brilliant look to the sauce.
Pour the sauce over the large berries in the pie
In this delicious fresh strawberry pie, the large
berries are uncooked so there is plenty of vitamin
C. Chill until serving time, then frost the pie
with whipped cream.
Compiled by Food and Nutrition Specialists
COOPERATIVE EXTENSION WORK IN
AGRICULTURE AND HOME ECONOMICS
(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida
Florida State University and
United States Department of Agriculture, Cooperating
M. O. Watkins, Director
The publications in this collection do
not reflect current scientific knowledge
or recommendations. These texts
represent the historic publishing
record of the Institute for Food and
Agricultural Sciences and should be
used only to trace the historic work of
the Institute and its staff. Current IFAS
research may be found on the
Electronic Data Information Source
site maintained by the Florida
Cooperative Extension Service.
Copyright 2005, Board of Trustees, University