Rose Levy Beranbaum developed a method for berry puree that involves extracting the juice, concentrating it down to one-fifth it’s original volume, pureeing the berry flesh and then adding back in the juice/syrup.  This gives the puree maximum berry flavor without cooking the pulp, which tends to lead to a caramelized, sugary flavor rather than a pure berry flavor.  While you could just puree fresh berries and call it a day, berries, and strawberries especially, contain so much water that the […]

Categories: 100% local, berries, canning, citrus, dessert, preserving, sauces, spring, summer, year round • Tags: cooking, food, local, recipes, strawberries