with fresh, local strawberries. Why not plan ahead and freeze some of them so you can enjoy

local strawberries year-round? Freezing is a simple, fast and inexpensive method of food

preservation.

"Supplies and materials needed to freeze: colander, salad spinner, paper towels, clean

kitchen towels, strawberry huller, cookie sheet, cutting board and knife (if you want

to freeze sliced berries).

"Recommended materials for freezing foods: heavyweight plastic freezer-grade bags, rigid

freezer containers, freezer jars, heavy duty freezer foil, freezer paper, plastic freezer

wrap or vacuum seal pouches.

"Materials not recommended for freezing foods: plastic bread wrappers, recycled cottage cheese

or yogurt containers, or regular weight foil, plastic wrap or plastic bags.

"Get ready: Clean your hands, equipment and work surface before you begin.

"Step one: Rinse and hull strawberries.

"Step two: Remove excess water. Excess water creates clumped berries that are hard to break

up and use. To improve the quality of your frozen product, remove water by spinning in

a salad spinner, placing on paper towels or placing on clean towels.

"Step three: Pack and freeze. Pack into freezer-grade material, leaving head space for expansion

that occurs during freezing. Label, date and freeze at zero degrees for eight to 12 months.

"Optional: A tray pack is an alternative that makes strawberries easier to remove from the

container. Spread berries in a single layer on shallow trays and freeze. Once frozen,

remove from the tray and pack into freezer-grade packaging.

"Frozen berries can be used in your favorite recipes, including pies, quick breads, smoothies

and shortcakes. They can even be used to make your own jams and jellies.

"The University of Maine Cooperative Extension is your go-to resource for the latest USDA

recommendations for home food preservation. Check out our website for information including

workshops, publications, testing services and more."