Thanks for the idea, Kris!

We generally freeze our berried whole and then I make jams & jellies in the winter. I figure I’d rather heat up the house with canning in the winter than in the summer. Not to mention the gardening keeps me busy this time of year. We’ve been eating most of our berries in shortcakes or crisps.

You actually don’t need to add pectin to your jams, if you just buy a tart apple or two. The transparent ones that come ripe early in the season work great as do granny smiths. These are cheaper than pectin and much healthier. Ina Garten has a great no-added pectin strawberry jam recipe in her Back to the Basics cookbook.

I’ve never made puree or freezer jam before, but these options are totally do-able for my apartment life. Thanks for sharing these ideas!

I often put half an avocado and a T of peanut butter or tahini in my smoothies. This adds a thick, creamy protein component to my breakfast smoothie.

Thanks again! Have a great garden day.

If you want to retain their original solid nature, they need to be frozen quickly. To do this, use dry ice.

It’s pretty easy – break a chunk of dry ice into nuggets and mix it into a bowl with the strawberries. Cover the bowl with a towel and place in an insulated cooler for about a half to full hour. After that, stick them in a freezer bag and stick them in your regular old freezer. You should be able to thaw them at a later date and enjoy them in their natural state.

I may be off on a couple of the particulars. I recommend googling “Good Eats” and get the full rundown.

Cheers!