Strawberries and other delicious spring fruits can easily be frozen to enjoy later in the year when they are less available. When freezing any fruits, be sure to freeze only fully ripe, good-quality fruit and wash fruits before freezing.
Many fruits can either be frozen individually on a tray and then packed in a container (tray pack), or can be directly frozen in a container.
Tray packing will make fruit easier to remove from the container, since it will remain loose, and the desired amount can be poured from the container and the package re-closed, which is similar to commercial individually quick-frozen products. Tray packing can be used for small whole fruits such as berries, or can be used for pieces of rhubarb, peach or other fruits. Spread a single layer of prepared fruit on shallow trays and freeze. As soon as the product is frozen, promptly package in freezer-safe containers or bags and return it to the freezer to prevent freezer burn. This method also provides a product without any added sugar.
Fruits such as strawberries also can be frozen directly in a container. The National Center for Home Food Preservation (http://nchfp.uga.edu/how/freeze.html) has detailed instructions for freezing most fruits and vegetables for optimum quality and safety, which includes instructions for freezing in a syrup, or sugar pack, or in unsweetened packs. This resource also has directions for freezing whole, sliced or crushed fruits.
More tips for freezing and directions for freezing various foods are available from: http://nchfp.uga. edu/how/freeze. html
*Adapted from The University of Georgia