How to store strawberries after picking

N.C. Cooperative Extension’s advice for strawberry pickers is to use berries promptly or refrigerate them at 41°F within two hours, and to bring an ice chest when you go picking. Its field guide adds: do not leave your berries in a hot car. Illinois Extension says berries should not be left at room temperature for more than a few hours, because warmth makes them brown and lose vitamin C.

Go through the berries first. Utah State Extension says to remove moldy or damaged berries; Washington State Extension suggests spreading them on a plate to sort out damaged or decayed ones. Keep the green caps on: removing them tears cells in the berry and starts the loss of vitamin C, Illinois Extension explains, and N.C. Cooperative Extension says berries with caps stay fresh longer.

Do not wash before storing. Utah State Extension notes that berries tend to rot if held moist, and the New Jersey Department of Agriculture says strawberries should not be washed until you are ready to eat them because of their high water content.

Give them air and a paper towel. The New Jersey Department of Agriculture recommends taking the berries out of the picking container and storing them in a shallow container on a paper towel, with paper towels between layers if you need more than one. Utah State suggests a single layer on a paper towel, uncovered; Illinois suggests covering the berries loosely with plastic wrap in the coldest part of the refrigerator; the University of Arkansas suggests a shallow bowl lined with paper towels and covered, with the berries in uncrowded layers.

Plan on a few days, not a week. Illinois Extension says two to three days at most in the refrigerator, and the New Jersey Department of Agriculture and Utah State Extension both say up to three days. Iowa State Extension gives up to five to seven days and names 32°F with 90 to 95 percent relative humidity as the optimum. Illinois also notes that refrigeration does not improve the quality of fresh strawberries, so use them as soon as you can.

For the best flavor, the New Jersey Department of Agriculture suggests taking berries out of the refrigerator and serving them at room temperature.

Illinois Extension’s method: place the berries in a colander and rinse them under cold running water, without letting them sit in water, which costs color and flavor. Remove the caps after washing, not before. Utah State adds: blot them dry with a paper towel.

Freeze the berries you will not eat within a few days, and freeze them soon after picking, Washington State Extension advises. Utah State Extension says to choose fully ripe, firm berries, wash them under cold running water, discard soft or underripe ones, remove the caps and drain.

For loose berries you can pour out a handful at a time, Utah State and Washington State describe a tray freeze: spread the berries in a single layer on a lined baking sheet, freeze until firm, then pack them into freezer bags or containers. You can also slice the berries before freezing (Washington State) or pack them with sugar or in syrup (Utah State); Washington State notes that strawberries keep their texture better frozen in a pectin syrup than in water or juice.

Utah State Extension says frozen berries held at 0°F keep for 18 months, and that strawberries are not suited to home canning: they turn mushy and lose color and flavor. The University of Arkansas suggests frozen strawberries for smoothies, sauces, pies, cakes and jam.