Hello from the mini homestead! Since moving off the farm, I’ve been working on using many of the prepper skills I learned back home to make it on my own. And one of those? Buying on sale/in bulk and storing for later.
A few weeks ago, I was grocery shopping when I stumbled upon a strawberry special. Strawberries were priced at $1.25 a carton (limit three, ugh), which is fantastic for the Midwest in the wintertime. And, they were grown in the USA – a personal favorite of mine. So, why not stock up?
I was a bit hesitant at first. In our house, there’s only two of us and a cat. There’s no way we can (reasonably) consume all three packs before the strawberries went bad. But, it made sense to stock up on a fresh fruit product that was on sale. That’s when I thought – duh! Freezer!
So, I took my limit-three-packs of strawberries home, rinsed them and cut off the tops.
Placed them on a wax-paper covered baking sheet, with no berries touching.
And then packaged the frozen strawberries in quart-sized freezer bags.
Viola! Finished! And, ready for easy defrosting at the hankering of a smoothie or dessert.
Sure, you can purchase frozen strawberries, but I always find them a little unfriendly on the budget. Also, they’re in horrible clumps that are difficult to defrost. But, this way, I’ve avoided all of those issues.
I’m sure that other fruits can be frozen this way – think blueberries, blackberries, etc. The key, I’ve discovered, is initially freezing them individually before packaging to avoid that dreaded lump.