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Now is the time in Tennessee and most other states to pick your own strawberries. The growing season here in Tennessee is very short, early May to the end of June. So now is the time to get out there and find a farm near you. A great place to start is Localtable.net, Picktnproducts.org, tnfarmfresh.com or if you’re in the east check out Appalachiangrown.org.
The cost is cheap about $9.00 – $11.00 a gallon if you pick and $11.00 - $15.00 if you let them pick for you. Give the farm a call before you head on out to make sure of availability, price, and picking times.
This weekend I’m heading out to Amazing Acres Farm, I chose them because they are the closest to me. Check out the websites listed above for a farm that’s convenient for you to visit.
During the summer you can get strawberries everywhere and at a quite cheap price. I like to freeze my strawberries to be used all year round in breakfast smoothies. The best suited strawberries to be frozen are berries that are dark red, firm, and fully ripe.
To freeze, remove stems and caps. Sort, wash and drain the fruit carefully. Do not soak in water, or the strawberry will lose flavor and nutrients. Do not add sugar, you don’t need it when freezing. Freeze strawberries individually in a single layer on cookie sheets. After completely frozen (about 24h) place into freezer containers or flexible freezer bags. If you do it this way the fruit doesn’t stick together and you can pull our only what you need and leave the rest frozen.
Freezing is one of the easiest, least time-consuming and most convenient methods to conserve the berries for winter time, but you can also make some delicious homemade jam as well.
Basic Strawberry Jam Recipe 
Ingredients
4 cups strawberries
4 cups sugar
1 tablespoon lemon juice
1 tablespoon fruit pectin
Directions:
Blend the strawberries in the blender. Mix with sugar. (Usually its 1:1 fruit and sugar, but you can try with a bit less if you like.)
Pour in the lemon juice and fruit pectin. Boil mixture then simmer for 5 - 10 minutes. Stir frequently. When finished take off the foamy top layer of the mixture.
Pour the hot strawberry jam in hot sterilized jars. Make sure to fill it up to the top. Clean the jars with a damp towel. Close tightly. After 10 minutes turn around and place jars on the lid. Let cool down, turn around again and store.
Tip for better conservation:
Please don't try this tip if you don't feel comfortable working with fire!!!!
Add one tablespoon of vodka, whiskey or gin on top of the strawberry jam before closing the lid. Light it and close quickly the lid. The fire will consume all of the alcohol and the oxygen. Inside the jar you will have a vacuum that allows for longer storage without using preservatives.
Even though it is not recommendable to do so, you could leave the strawberry jelly up to 5 years stored in a cool and dark place and still eat it without any problems.
But I'm sure you'll like your homemade strawberry jam so much, it'll be eaten in a much shorter time.
For beginners I recommend to buy a "starter kit" with everything you need for homemade jams and jellies.
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Ladybug McGreen's Blog 
