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Happy Sunday, and I hope y’all are having a great beginning to your March! This weekend, the Sunday Supper Movement is not only sharing strawberry themed recipes, but all the different ways you can preserve them! Florida strawberry season starts in November and ends in April, which is why you’re seeing all those beautiful fresh berries in your grocery store! But what do you do once April ends and you want delicious Florida strawberries? Stock up on berries before the end of the season and preserve them of course!

Before we talk about all the ways you can preserve berries, let’s chat a bit about how you can find them. If you live on the east coast, there’s a good chance you can find Florida strawberries in your local grocery store. But if you live in or visit Florida, you can pick your own fresh berries at u-pick farms! Some u-pick farms are open the entire season, while others don’t open to the public until the end of the season (April). If you’re lucky enough to go strawberry picking, here’s a few helpful tips:

  • It’s Florida and beautiful outside! Dress for comfort and wear sunscreen
  • Bring your own containers to store the berries in, and bring ice to keep them cool
  • Select only firm, ripe strawberries to take home with you

Once you have your berries and it’s the end of the season in April, you’ll want to preserve those berries so you can enjoy them beyond season. This weekend, you’ll see a variety of different ways to preserve strawberries, and I’ll give a quick overview of each here. Be sure to check out everyone’s recipes for how they preserve and use their strawberries! This weekend you’ll see the following different ways of preserving berries:

  • Freezing
  • Dehydrating
  • Pickling
  • Canning

For my recipe, I used strawberries that I dried at home. I don’t have a fancy dehydrator, so instead I used my oven to dry them. Now, dehydrating strawberries in the oven can be a little scary at first since your oven has to be on for an extended period of time, but it’s pretty safe as long as you follow these tips.

  • I set my oven to 170F, and dehydrated them for 6 hours.
  • At the 6 hour mark, I checked all the berries for dryness. If there was no more moisture and the berries weren’t sticking to each other, I removed any that finished dehydrating. Any berries that were still wet I dehydrated for another hour.
  • Slice your berries about ¼ inch thick, and place on baking sheets lined with parchment paper.
  • I recommend dehydrating as many sheets at a time as you can. The berries shrink a sizable amount from their original size.
  • Place the berries in glass jars. Over the course of 7 days, shake the berries once a day to separate the berries and check for any condensed water. If you see condensation, return to the oven and dry for 2 more hours.
  • Store the dried berries in either sealed plastic bags or airtight jars. Store the berries in a dark cool place.
  • You can also store dried berries in the freezer for up to 2 years.

Check out Florida Strawberry’s social channels below:

Facebook – https://www.facebook.com/flastrawberries/

Google + – https://plus.google.com/+Flastrawberry

Instagram – https://www.instagram.com/flastrawberries/

Pinterest – https://www.pinterest.com/Flastrawberries/

Twitter – https://twitter.com/FlaStrawberries

YouTube – https://www.youtube.com/user/FLAStrawberrySue/

Strawberry Dust Grilled Pork Tenderloin

Strawberry Dust Grilled Pork Tenderloin

Ingredients

  • 2 pork tenderloins
  • salt and pepper
  • 1 tbsp fresh diced sage
  • 3 tbsp fresh chopped parsley
  • 1 tbsp fresh minced rosemary
  • 10 dried strawberry slices

Instructions

  1. Pat the tenderloins dry with a paper towel. Rub the tenderloins with salt and pepper.
  2. In a shallow plate, combine the sage, parsley, and rosemary.
  3. Finely chop the berries, and pulse in a food processor until the berries are a fine consistency. Mix in with the herbs.
  4. Roll the tenderloins in the berry herb rub, and wrap in plastic. Refrigerate for 20 minutes.
  5. Preheat a grill, where half the grill is on in order to cook by indirect heat.
  6. Unwrap the loins and cook over indirect heat for 45 minutes, or until a thermometer reads 145F.
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Canning

Drying (Dehydrated)

Freezing

Pickling

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

This post is sponsored by Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

 

 

 

  1. Marion Myers says:

    What a clever idea! The sweetness of fruit goes so well with pork, but I’ve never tried using dried fruit like this. Using the dried strawberries like this is genius. Thanks for sharing!

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