HOW TO STORE:
Always sort and use any bruised or damaged berries as soon as possible in sauces, purees and jams.
Strawberries: Store uncovered or loosely covered in refrigerator. Hull and rinse gently just before serving.
Raspberries: Remove from container, place on flat trays in a single layer in refrigerator, enjoy within 2 days. It is important not to wash until just before serving.
Blueberries: Best stores in a shallow well ventilated container, they will last 1 week or longer. Wash just before serving.

FREEZING
Fruit: All berries as well as currants and gooseberries can be placed on flat trays in a single layer and placed in your freezer. Be sure to hull the strawberries and tip and tail the currants and gooseberries first. When frozen, place in freezer bags, seal, label and date. These berries can even be used individually, if desired for special desserts, smoothies, or on cereals all year long.
Vegetables: Peas and beans can be frozen. Wash and cut the ends off snow peas and green and yellow beans. Take the green peas out of their pods. Blanch the vegetables in boiling water for about 1 minute. Place in freezer bags and draw out the air. Seal, label and date bags and place in freezer. Use throughout the year or on their own, in stir frys, soups or stews.