Process half-pints or pints of strawberry jam for ten mins. Pickled Green Strawberries: Prepare whole (or very firm, underripe) green strawberries; with leaves (calyx) or hulled as desired. Per quart of strawberries, add into a saucepan: 1 cup sugar, 2’3 cup vinegar and 1’2 cup water. Add spices if desired: 12 allspice berries, 12 whole cloves, 2 cinnamon sticks, 1 teaspoon fennel seeds, and 1 teaspoon black peppercorns. Cover saucepan and simmer syrup for 10 to fifteen minutes; strain to eliminate solids. Pour hot syrup over prepared prepared berries inside a sterilized jar and refrigerate.
Canned Pickled Green Strawberries: For longer storage, the preceding recipe for pickled strawberries might be canned. Prepare the strained syrup, bring to your boil, then reduce heat whilst hot while filling jars. Ladle a smaller amount of hot canning liquid to the hot jar; add prepared raw berries, packing tightly without crushing. Process pints of pickled strawberries for quarter-hour, and quarts for 20 min (at 0 one,000 feet). Dried strawberries: Strawberries could possibly be halved, quartered, or sliced. Dry until pliable for snacking, or brittle for storage.
Store in the airtight container within a cool, dry place around 2 months. Combine berries with another fruit for optimal results. Line the drying tray with plastic wrap or parchment paper. Dry until leather is evenly pliable and firm; there shouldn’t be soft spots. Peel from liner while still warm and cut or roll into serving pieces. Cool until no more warm after which wrap pieces individually. Store within an airtight container in the cool, dry place approximately 2 months. The preceding strawberry-rhubarb sauce also creates a delicious fruit leather.
Freezing strawberries: Freeze whole berries dry, or immersed in sweetened or unsweetened liquid. Spread prepared whole strawberries on the tray and place from the freezer thirty minutes, or until solid.
For longer storage (8-12 months), freeze berries inside their own syrup and other liquid. For syrup, toss 1 cup halved, quartered or sliced strawberries with 1 to 4 tablespoons sugar. Pack berries while using liquid into freezer containers. Pack raw berries into freezer containers and cover with cold water, apple juice, strawberry juice, or pickling syrup as described above for pickled strawberries. Strawberry wine: Many people enjoy making country wine from just about any fruit juice. Most fruits can be produced in either a sweet or dry style. Strawberry liqueur: If ensure go for the trouble of creating wine, then infuse vodka with strawberries. In a clean and sterilized nonreactive container (preferably glass or stoneware), soak 1 pint prepared and halved strawberries in 1
cups 100 proof Vodka. Cover and place within a cool position for 4 to 30 days.