Preserving Floyd: Strawberries! Part II Whole Strawberries in Vanilla Syrup

Whole Strawberries in Vanilla Syrup is a very versatile preserve.  We mix it into plain yogurt, drizzle it over ice cream, waffles and pancakes, use it as an ingredient in homemade strawberry ice cream, top pound cakes and shortcakes, and serve it with chevre, fontainbleu, or brie.  I usually make 3-4 pints but we ran out early this past winter so this year I'm upping it to 6 pints.

Preserving Floyd: Strawberries! Part I

High on my Retirement Bucket List is to spend a spring following the strawberry harvest from the moment it begins in Florida until the moment it ends in Maine.  I just love strawberries!

 This week strawberries started showing up at a couple of Floyd's road side stands.  They aren't Floyd county strawberries yet but they are close to home.  Just south of Floyd the Blue Ridge Mountains drop abruptly into North Carolina.  It's a steep escarpment that appears dramatically in sight whether your approach is by air into Roanoke, driving north up Interstate 77, or actually weaving your way up to Floyd from the south on one of the many back roads or Rt 8.  This sudden drop in altitude allows Patrick County, our immediate neighbor just a few miles to the south, to be in a much warmer growing zone.  Thus, they bring many of their fruits to our markets 2-3 weeks ahead of our own Floyd County fruit.

I start preserving (and eating!) strawberries as soon as they show up.  I freeze, dehydrate, jam, and whole preserve in syrup.  This post will cover dehydrating and freezing, the two simplest preservation methods for strawberries.  Strawberry jam, leather, and whole strawberry preserves will have their own posts.

Outside the Jar: Jammin' Oat Squares

If you're looking for a healthy granola bar recipe, this is not the one you're looking for.  Click back to your search page now.  On the other hand, if you're looking for buttery, melt in your mouth, rich, jam and oat goodness, read on!