This week, we went organic strawberry pickings for the first time in 2 years. Though we ate strawberries from time to time, we never made all the yummy extras that we always had in the past. To understand why, read my post about not so organic strawberries. My kids are ecstatic that we’re strawberry picking again…and they picked 12lbs!
All the way home, they discussed all the yummy treats we’d make. Besides making jam, I needed a way to save strawberries to continue enjoying them, even when strawberry season is over. If you find yourself with extra strawberries, consider trying this as an easy ways to save and enjoy strawberries.
| Prep Time | 20 minutes |
| Cook Time | 6 hours |
| Servings |
cup
|
- 8 cups strawberries or however many strawberries you may have
Ingredients
|
|
- Slice strawberries - ensuring they are roughly the same thickness and size.
If using a dehydrator - lay them evenly spaced on dehydrator trays and set your dehydrator for 130 degrees or the fruit setting. Dehydrate for approx. 6 hours or until they have lost their moisture.
If using the oven - use parchment paper and a cookie sheet. Lay strawberries on parchment on the cookie sheet, ensuring they do not overlap, and use the lowest setting of your oven (most ovens start at 160-170 degrees). If you're oven light gets hot, you may just use your oven light. Dehydrate for approx. 4-6 hours, check on them occasionally to ensure they do not burn.
This is how mine looked when done. Approx. 8 cups of strawberries dried to 1 cup of strawberry chips.
