Rinse Under Cold Water: Place strawberries in a colander and rinse them thoroughly under cold running water. This helps remove visible dirt and debris without bruising the fruit.
Avoid Washing Until Ready to Eat: Strawberries are highly perishable, so wash them only right before consumption to prevent excess moisture, which can lead to spoilage.
Use a Vinegar Solution: To kill bacteria and mold spores, soak the strawberries in a mixture of 1 part white vinegar to 3 parts water for about 5 minutes. Rinse well afterward to eliminate the vinegar taste.
Gently Pat Dry: After rinsing or soaking, use a clean paper towel or a soft kitchen towel to gently pat the strawberries dry. This step is crucial to extending their shelf life.
Inspect for Damage: Discard any berries that are mushy, moldy, or overly soft. Damaged strawberries can spoil faster and may affect the rest of the batch.
Store Properly: Line a storage container with a paper towel to absorb moisture, and place the dry strawberries in a single layer. Cover loosely with a lid or plastic wrap and store in the refrigerator.
Freeze for Long-Term Use: If you’re not eating them within a few days, hull the strawberries, spread them on a baking sheet, and freeze them. Once frozen, transfer them to an airtight container or freezer bag.