Nothing says the start of summer more than strawberries! Who doesn’t love a strawberry shortcake on Canada Day, a favorite strawberry jam on a scone, or just plain strawberries with cream or coated in chocolate. Strawberries any way are sure to delight. Let’s deviate from the usual fare and look at some alternate and delicious ways to use the summer berries.
Dehydrate Strawberries
Two ways to dehydrate these berries: One, wash and dry berries, then cut in ¼ inch rounds. Dehydrate at 135 for about 12 hours. Condition the dried berries for 5-7 days by loosely packing them in a glass jar. Shake daily to keep slices separated. No humidity should be detected. Package in a airtight container or vacuum seal. These are great for snacking or baking.
Strawberry Fruit Leathers
Another way to dehydrate strawberries is to make fruit leathers. Perfect for camping, hiking, or snacking. Puree 4 cups of strawberries pureed. Add 1 TBSP lemon juice and 1 TBSP honey. Spread the puree onto a dehydration mat to an 1/8 inch thick. Dehydrate at 135 degrees for approximately 10 hours. There should be no gooey spots. Remove from dehydrator and place on parchment for a day. If any moisture appears, put the leather back into the dehydrator for another 2-4 hours. Store in a zip-lock bag or airtight container.
Strawberry Vinegar
Mash 4 cups of strawberries and add 5 cups of distilled white vinegar (5%). Stir daily for 3 days. Let percolate in a cool place for 2 to 3 weeks. Strain through a dampened jelly bag or cheese cloth. Don’t squeeze! If you want to keep the vinegar in long-term storage, heat it in a pot to 180 degrees and ladle into hot jars leaving a ¼ inch headspace. Process in a water-bath or steam canner for 10 minutes.
Strawberry Vinaigrette
2 TBPS strawberry vinegar
6 TBSP olive oil
1 tsp Dijon mustard (or substitute honey mustard for a touch of sweetness)
Salt and pepper to your liking
Mix vigorously. Try this with a spinach, strawberry, and pine nut salad. Or on any salad. Also great as a marinade.
Strawberry Shrub
A shrub refers to an acidulated drink, variations of which have existed over the centuries. Sometimes with alcohol and sometimes not. If you have already made the strawberry vinegar, you can make a shrub with or without sugar. For non-sweet version, mix 1/3 cup vinegar with sparkling water and a touch of mint. A sweetened version can be made by adding simple syrup to your liking. Simple syrup is made by dissolving sugar in hot water (1/2 cup sugar and ½ water – ratio is 1:1). This can also be used to sweeten cocktails, lemonade or other drinks and will last in the fridge for a month.
Strawberry season is upon us. So, enjoy every moment with these seasonal treats. In pies, jam, on shortcakes, in salads, as dehydrated snacks or as a summer vinegar.
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www.thevalleypreservery.ca
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