Cottage food uses for your strawberry crop

Did you know that strawberries do not continue to ripen after being picked? That’s why it’s important to harvest them at their peak ripeness.

If you’re not ready to use them right away, you can freeze strawberries to preserve their quality until you’re ready to process them. For the best results, freeze strawberries when they are fresh and fully ripe. 

How to wash strawberries

After harvesting, gently brush off any visible dirt or debris from the strawberries. Whether they’re homegrown or store-bought, strawberries should always be washed before eating. However, wait to rinse them until just before you’re ready to use or process them.

To wash:

• Rinse strawberries under clean, cool running water.
• Do not soak them or use soap or detergents; strawberries are porous and can absorb harmful substances.

If you don’t plan to use your strawberries immediately after washing, freezing them is the best way to maintain their quality and prevent spoilage.

Cottage food uses

Jams and jellies

Strawberries have a naturally low pH (3.0–3.5), making them an excellent base for jams and jellies. It’s important to follow recipes as written, as each ingredient contributes to the overall safety, texture, flavor, and stability of the final product.

Here are some science-backed recipes:

• Strawberry jam: National Center for Home Food Preservation
• Strawberry-kiwi jam: National Center for Home Food Preservation
• Strawberry-rhubarb jelly: National Center for Home Food Preservation
• Honeyed Strawberry- Ginger Preserve: Pomona’s Universal Pectin

Pies

When making strawberry pie filling, food safety depends on controlling pH and water activity (a_w):

• If only making pie filling, it must have a pH of 4.6 or a_w of 0.85 or less.
• If you’re making a complete pie with a crust or pastry, be aware that crusts usually do not meet the pH requirement.

Both the crust and filling must meet the water activity requirement of 0.85 or less. Why? Because of moisture migration. If the pie filling has a higher water activity than the crust, moisture can transfer and create an environment where bacteria can grow.

Dried

• Drying strawberries is a great way to increase their shelf life and offer a fun snack. Find out more about drying strawberries.
• Strawberries can be safely freeze-dried using a home freeze dryer. However, they must be left whole, not sliced.
  • Sliced strawberries are considered potentially hazardous due to their increased surface area and moisture, which makes them more susceptible to foodborne illness-causing microorganisms and spoilage.
  • Freeze-drying does not involve heat, so only non-potentially hazardous forms (like whole berries) are safe for this method.
• No matter the drying method, always clean and sanitize trays between batches and package them in airtight containers to maintain freshness.

Want to get creative?

Feel free to experiment with your strawberries! Just remember, for your product to be allowed as a cottage food, it must have either:

• A pH of 4.6 or below, or
• A water activity of 0.85 or below.

These values should not be assumed. You can test them at home with the right tools or send a sample to a certified lab for analysis.

Additional resources

• Strawberry varieties in Minnesota
• Harvesting strawberries