Helpful tips for picking strawberries
To properly pick a strawberry, grasp the stem just above the berry between the forefinger and the thumbnail and pull with a slight twisting motion.
With the stem broken about one-half inch from the berry, allow it to roll into the palm of your hand. This reduces damage to the fruit and increases shelf life.Date Published: June 11, 2015Date Updated: June 11, 2015
Time of day
Harvest berries in early morning after the dew is off the ground. Avoid picking on wet days or when berries are wet from irrigation. Berries picked during the heat of the day become soft, are easily bruised and will not keep well.
Harvest at least every two days and every day in hot conditions.
Removing damaged, overripe and rotted fruit from rows to reduce fruit rot problems with later berries.Date Published: June 11, 2015Date Updated: June 11, 2015
Handling and storing
For home use, place dry strawberries in the refrigerator at a temperature between 34 to 36 degrees F after picking.
Delayed cooling can increase fruit rots and decrease quality. In ideal conditions, fresh strawberries have a shelf life of about seven days.
Do not wash berries before refrigerating them unless you plan to use the fruit in a few hours.Date Published: June 11, 2015Date Updated: June 11, 2015
Wash berries just before eating or preserving. Rinse under cool running water, drain in a strainer and pat dry.Date Published: June 11, 2015Date Updated: June 11, 2015
For freezing, rinse berries, cut off the caps, and slide the fruit into halves or strips. Freeze the sliced fruit in heavy-duty plastic bags.
Strawberries are acidic. The pH (measure of acidity) of whole, ripe strawberries ranges from 3.3 to 3.6. Freezing, drying, and making jams and jellies are some of the best ways to preserve strawberries
1 quart (1 1/2) pounds) = 4 cups
8-quart crate (12 pounds) = 12 pints frozen
24-quart crate = 18 to 24 quarts canned
36 pounds fresh = 36 pints frozen
2/3 quart fresh = 1 pint frozenDate Published: June 11, 2015Date Updated: June 11, 2015
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