How to keep strawberries for a month without spoiling

Strawberries need special methods such as freezing or vacuum sealing to remain intact for one month. Fresh strawberries can only be stored at room temperature for 1-2 days, and refrigeration can be extended to 3-5 days. Long term storage requires methods such as rapid freezing, vacuum packaging, sugar soaking, jam making, or drying and dehydration.

1. Rapid freezing

Wash and dry the intact strawberries, lay them flat on a tray, and place them in the freezer compartment of the refrigerator for rapid freezing for 2 hours. After the surface is frosted, transfer them to a sealed bag and vacuum. Under frozen conditions, the cell structure of strawberries is fixed and can inhibit microbial activity, with a shelf life of 6-8 months. Before consumption, it needs to be refrigerated and thawed. The texture will become soft but the flavor will be well preserved.

2. Vacuum sealing

uses a food grade vacuum machine to remove air from the packaging, and can be stored for 2-3 weeks in a refrigerated environment. Vacuum state can block oxygen contact, delay oxidation and mold growth. Choose strawberries with high hardness, and use kitchen paper to absorb surface moisture before sealing to avoid condensation causing decay.

3. Sugar Staining Treatment

Sprinkle white sugar at a ratio of 30% of the weight of strawberries to marinate, and the sugar penetrates to form a high osmotic environment to inhibit bacterial growth. Bottled and refrigerated, it can be stored for one month. The sugar soaking process softens the flesh but maintains its shape, making it suitable for making dessert ingredients. Diabetes patients should control consumption.

4. Make jam

Cut strawberries into pieces and boil them with rock sugar in a ratio of 1:0.6 until thick, then bottle and invert while hot to form a vacuum seal. Adding lemon juice to adjust acidity can extend the shelf life to 3 months, and high-temperature sterilization and high sugar environment can effectively prevent corrosion. After opening, it needs to be refrigerated and consumed within two weeks.

5. After drying and dehydrating [SEP], strawberry slices can be baked at 60 ℃ for 8 hours or treated with a food dryer. If the moisture content drops below 15%, they can be stored at room temperature for 1 year. The drying process may result in loss of vitamin C, but dietary fiber is concentrated. Before consumption, soak in warm water or use as a snack directly. Storage should be kept away from light and moisture.

For daily small storage, it is recommended to keep the fruit stem and white sepals when refrigerated, and use a breathable container with a tissue to absorb moisture and avoid stacking and collision. Frozen strawberries are suitable for making milkshakes or baking, and attention should be paid to sugar intake for sugar stains and jams. Regardless of the method used, damaged fruits should be removed before storage, and processing tools should be strictly disinfected to reduce the risk of contamination. If mold is found, the entire batch of strawberries should be discarded immediately, and the rotten part should not be cut off before consuming the remaining part.