STRAWBERRIES

 

The strawberry plant belongs to the Rosaceae family and the genius Fragaria.

Grown around the world, in the U.S. we have about 25,000 acres of land in strawberry cultivation with California the largest producer, supplying about 80% of the U.S. supply.

It is a native plant of North america.

Europeans first discovered strawberries in America in the year 1588.

In Italy and France the strawberry was used for medicinal purposes-one reference stating as early as 234 B.C. and was used for medicinal purposes in France in the 12th century.

By the 1700′s new varieties were developed in North America and were known for their sweet taste and perfect size.  In 1740 the French crossed the “wild” American strawberry with a plant from Chile and Argentina and produced a plant similar to today’s common strawberry.

With the demand for strawberries from the Europeans, the Americans began cultivating the berry commercially in America.

Normally grown in temperate climates, varieties have recently been developed that grow in tropical climates.

The name strawberry may have originated from farmers who mulched the plant with straw or from “strewn”  berries.  It was common for children to pick strawberries “strewn” or scattered growing in the wild or from the image that the berries are “strew” among the leaves of the plant.

The 20th century has seen strawberries used in cosmetics, shampoos, moisturizers, cleansers, soaps, etc.

Strawberries are a good source of vitamins and minerals and low in calories.

Strawberries are delicious to eat fresh from the vine, washed and chilled and eaten as fresh fruit, in fruit cups and in prepared foods such as preserves, desserts and  ice creams and the flavor added to gelatin and other foods and the aroma used in many products such as candles, room scents, etc.

To preserve strawberries for winter meals, I think the easiest way is to freeze them.

To home freeze strawberries:

Wash berries, drain and remove stems.

a.  whole (no sugar) -

Pack in plastic freezer bags,  Seal,  label and freeze.  (Allow 1/2 inch space at top of bag for expansion during freezing.)

b.  sugar pack -

Slice each berry in 1/2 or 1/3′s, lengthwise.

Mix 6 parts berries with 1 part sugar.

Let stand untill sugar dissolves (10 minutes). Gently mix.

Spoon into plastic freezer bags, seal, label and freeze.

Some people like strawberry shortcake.

Wash, drain and stem berries.  Leave whole or cut in 1/2′s or slice.  May add sugar, if desired.

Spoon over homemade or purchased shortcake biscuits.

May top with whipped cream or milk, if desired

Some people like homemade Strawberry Jam:

2 cups mashed or sieved strawberries or 24 ounces sliced, frozen unsweetened berries.  (May add 1-4 Tablespoons lemon juice.)

3-4 cups sugar

1 package powdered pectin

3/4 cup water

Combine berries, lemon juice-if needed- and sugar.

Let stand 20 minutes, stirring occasionally.

Combine pectin and water in a small saucepan. Bring to a rolling boil and boil one minute, stirring constantly.

Add pectin to fruit mixture.  Stir 3 minutes.

Pour into canning or freezer jars, leaving 1/2 inch head space.

let set 24 hours.

Yield 6 half-pints.     

Tags: freezing strawberries, fresh strawberries, Strawberries, strawberry jam | Posted in Food Preparation/cooking, History, Science, Gardening