Strawberry recipes/prep ideas needed!

[yellowsprings]

I have tons of strawberries in my patch. I have sliced and froze, canned strawberry syrup and jam. What else can I do besides dehydrate them (this is on my to do list)? Has anyone ever canned strawberries whole? The USDA book has the recipe to can them whole. Also - any recipes you can offer would be great also!

Thanks in advance!

 

[Dinghy]

I haven't canned them, but I have bought them in cans at the Dollar Store. They weren't the greatest. They get really soft. If it means keeping them from going to waste I would do it though.

 

[Gingergirl]

You can never have too many dried strawberries on hand. So good on cold cereal, or if you're really flushed, just for snacking. Kids LOVE them.

 

[Yammy]

Chocolate dipped?

I love to make strawberry wine as well.

 

[sssarawolf]

pie filling

I also make up a pie filling out of mine, & can that. Very quick strawberry dessert, pie or throw on cheese cake

 

[Deemy]

I'd love to have a recipe for rhubarb and strawberry!

 

[yellowsprings]

sssarawolf,

Do you have your recipe for canning strawberry pie filling? Is it in the Ball Blue Book or USDA book? If not, please share!

Deemy,

Recipe for strawberry rhubarb pie? Jam? I have a few, which would you like?

Yammy,

Please share how you make strawberry wine - sound very interesting and yummy!

Thanks all!

 

[Deemy]

LOL, my mind is faster than my fingers! Want a pie recipe for strawberry and rhubarb pie! Thanky

 

[yellowsprings]

<B>Strawberry-Rhubarb Pie </b>- Recipe More Desserts/Baked Goods Recipes Solutions
Adapted from “The New England Cookbook” by Brooke Dojny (Harvard Common Press, 1999).

Strawberry-rhubarb pie is the perfect May dessert, so sweet, tart, and juicy, it's like eating concentrated Spring energy and warmth. Make one for your family and enjoy the pleasures of this special seasonal treat.




INGREDIENTS

Crust for a double-crust pie
1 cup plus 2 teaspoons sugar or succanat
1/3 cup flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 ½ cups sliced rhubarb (about 1 ¼ pounds)
2 ½ cups hulled strawberries, halved and quartered if large
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut in several pieces
1 tablespoon milk
Vanilla ice cream, optional

1. Roll half of the dough out on a lightly floured surface to a 12-inch circle. Ease into a 9-inch pie plate. Roll out the second disc of dough and slip onto a rimless cookie sheet. Refrigerate while making the filling.

2. Whisk together the sugar, flour, salt, and cinnamon in a large bowl. Add the rhubarb, strawberries, lemon juice, and vanilla and toss until the fruit is well coated with the sugar mixture. Set aside for 10 minutes until the fruit softens slightly.

3. Preheat the oven to 425F. Position an oven rack in the lower third of the oven.

4. Spoon the rhubarb mixture into the pie shell and distribute the butter over the fruit. Cover with the top crust and trim the overhanging dough to ¾ inch all the way around. Turn the edges under, flush with the rim of the pie plate, and crimp or flute to seal. Use a sharp knife to cut several steam vents. (Or you could cut 1-inch strips and weave a lattice crust, crimping the edges). Brush the top crust with milk and sprinkle with the remaining 2 teaspoons of sugar.

5. Bake for 30 minutes. Reduce the oven temperature to 350 and bake until the crust is a rich golden brown, the fruit is tender, and juices bubble through the vents, 25 to 30 minutes. Cool on a wire rack at least 1 hour.

6. Serve warm or at room temperature, with ice cream ,if you like.

Makes 1 9-inch pie.

 

[yellowsprings]

A different version...

<B>Rhubarb Pie</b>

pastry for 2-crust 9-inch pie
1 1/2 pounds rhubarb, trimmed, washed
2 eggs
1 3/4 cups sugar
4 tablespoons flour
1/4 teaspoon mace or nutmeg
dash salt
1/4 cup orange juice
1 tablespoon melted butter

Prepare pie pastry (mix or from scratch); roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice. Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.

Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.

Place pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges.

 

[yellowsprings]

For those of you who hate to make pie crusts...

<B>Strawberry Rhubarb Crisp</B>

4 cups chopped fresh rhubarb
5 cups strawberries, hulled, rinsed, sliced
1 cup granulated sugar
1 tablespoon grated orange rind
2 tablespoons cornstarch
1/3 cup Grand Marnier liqueur
3/4 cup (6 ounces) sweet butter, cut into pieces
2 cups unbleached all purpose flour
1 cup old-fashioned rolled oats
3/4 cup slivered almonds or other chopped nuts
Pinch salt
1 large egg, slightly beaten
2 cups heavy whipping cream
1 to 2 tbsp. confectioners' sugar
1/2 to 1 teaspoon almond extract

Preheat oven to 350°. Lightly butter the bottom of a large (4-quart) baking dish. A 15x10x2-inch pan will hold 4 quarts, or use two smaller pans, such as 11x7x2-inch or 9-inch square.
In a large bowl, toss the rhubarb and strawberries with the granulated sugar and orange zest. In a small bowl, dissolve the cornstarch in the liqueur and toss with he rhubarb mixture until well coated. Spoon the mixture into the prepared dish and set aside.

In a medium-sized mixing bowl, combine the butter, flour, oats, brown sugar, and cinnamon with a pastry blender until crumbly. Stir in the nuts and salt, then stir in the egg with a fork until well blended. Spread the mixture evenly over the rhubarb mixture and bake for 45 minutes, or until nicely browned and bubbly. Remove from oven and keep warm while making whipped cream.

In a medium size bowl, whip the cream with the confectioners sugar until soft peaks form. Whip in the almond extract. Cut the warm crisps into squares and serve topped with generous dollops of the whipped cream.
Strawberry Rhubarb Crisp serves 8 to 10.

 

[yellowsprings]

One last yummy breakfast idea ...

<B>Strawberry Rhubarb Coffee Cake</b>

Filling...
3 cups sliced rhubarb, (1 inch pieces) fresh or frozen
2 pints fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch

Cake...
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, cut in small pieces
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract
Topping
1/4 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar

In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened; remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x13x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a tablespoon.

Directions for Topping
In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350° for about 45 minutes, or until cake is done. Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.

 

[Deemy]

Yahoo!!!! I got rhubarb and picking strawberries tomorrow....guess what's for supper tomorrow!! LOL

 

[sssarawolf]

Pie filling

There are recipes in the Ball Blue book, they have people frezze theres but i can mine so i dont have to worry abt the frezzer going out.

 

[pkchicken]

besides freezing and making jam, I have been dehydrating them this year. They're a treat dried. Take up less space, no added sugar, lightweight.

I've started adding the dehydrated strawberries to my trail mix that I take to work with me to keep me from eating junk when I get hungry.

pk

 

[Deemy]

pkchicken....do you slice themor dehydrate whole? Slice into 4 pieces maybe? How long does it take in the dehydrator?

 

[pkchicken]

I've been experimenting....slicing is better....they all dry at about the same time that way. When I cut them in half they took longer for some and not for others but the chunks were kinna hard.

pk

 

[pkchicken]

takes about 6 hours for the sliced ones at 125

but I have been using our home made solar dehydrator we made out of a old truck cap. I'm still trying to get the times and the elevation inside the truck cap right....yesterday I ruined a batch of lemon balm I was drying for tea....it got too hot in there, gott learn to vent more for herbs

pk

 

[Ought Six]

Try canning them in a syrup made from a mild, dry chardonnay and sugar.

 

[yellowsprings]

Ought Six,

Ooohhhhh.......Yum!

Do you have a recipe of how much dry chardonnay and sugar? Sounds great!

Thanks!

 

[Deemy]

Well, I just finished dehydrating my strawberries and this is what I have discovered. ..... I din't like all the seeds and the outer edges of a strawbery is tough. The inner slices are much sweeter to taste and far less seeds. ...so half way through the process I sliced off the outer edges and saved them for shortcake and dried the inner slices! The smaller berries I didn't bother drying after I discovered they take to long to dry even when I sliced them in half,besides they added the extra taste to the shortcake!

 

[Ought Six]

YS:

Sorry, I do not have a recipe. I have been eating stawbs with wine & sugar for a long time. I gave some to a friend once, and he loved them. When he was canning the strawbs from his own garden, he decided to try canning them with the wine & sugar. He just did it by eye; no measuring. He gave me a jar later, and they were fantastic.

 

[Mushroom]

What about strawberry leather? You can always run the pulp through a seive to remove the seeds, or not. I like to add some fruit fresh to help keep the color and add a bit more vitamin C. 125 is a bit hot for fruits. I try to use 100 or below to help preserve the vitamin C. It takes a bit longer, but is worth it in the long run.

When the leather is done, I like to cut it into 1/4s and roll it in saran wrap. Then put the rolls in a canning jar and vacuum seal it.

You can make strawberry rhubarb leather too if you have an abundance of both. Adding some sugar to this mixture helps the palatability. This mixture can be rehydrated along with some dehydrated strawberry slices (do not discard rehydration water) and made into a dumpling dessert. Sweeten, thicken with flour, add sweetened drop biscuit dough by spoonfuls. Simmer with lid off for 10 minutes. Spoon fruit over biscuits to moisten if desired. Or roll them over to coat with fruit. Cook another 10 minutes with lid on to finish cooking biscuits. Serve with a drizzle of cream.

Mushroom