Strawberries

Picking

• Select raspberries that are plump, bright, well shaped and solid in colour.
• 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.
• Repeat these operations using both hands until each holds 3 or 4 berries.
• Carefully place - don't throw - the fruit into your containers. Repeat the picking process with both hands.
• Don't overfill your containers or try to pack the berries down.

Freezing

Without Sugar
Arrange single layer on a tray (or cookie sheet) and place in the coldest part of the freezer. Once frozen pack in freezer bags removing as much air as possible.

With Sugar
Pack in ridged containers add ½ cup sugar for every 4 cups of fruit. Sprinkle the sugar evenly between layers of fruit.

Enjoy fresh or frozen jams, jellies, salads, desserts the choices are endless.

Recipes

Classic Strawberry Pie
1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk
9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter
2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting

Graham Cracker Crust

Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.

In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.