10 lbs purchased berries, plus another 20 lbs given to us by a neighboring organic farm in exchange for our beekeeping services, plus another few lbs on the way…..do you think we could use more strawberries? lol.
These are all frozen and eaten throughout the year. In addition, our raspberries are ripening plus we have a flush of mulberries and an even smaller amount of aronia and goji, which likely will just get eaten straight away. Its our first year for the three, so I feel lucky to be getting any at all.
Other than freezing, I may opt to make jams but I haven’t felt up to it. I have made fruit leather however so might get around to making more. Both drying and freezing are optimal ways to preserve the nutrients in many foods. Fermenting is another but I have not tried it with fruit.
Buying bushels of produce while its fresh and in season plus local, then preserving them is how one can make a raw/ alkaline diet sustainable throughout the winter months. The key is keeping nutrients intact without relying on the acidification that sugars and vinegars bring to the table.
Luckily, I enjoy these passtimes. Do you?