A #10 Can of Freeze Dried Strawberries
Why wait until the end of summer? You can have delicious strawberries all year long!! Freeze dried strawberries can replace fresh prepared strawberries at a rate of 10 to 1. That means that each can of Honeyville's freeze dried strawberries are the equivalent to about 3.75 pounds of fresh strawberry. These premium strawberries can be rehydrated with just water and you won't be able to tell the difference. They make a great snack, use in your favorite recipe, or spice up your morning cereal!
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Each #10 can of freeze dried strawberries measures out to about 40 1/4 cup servings of dried berries.Paypal is the only acceptable form of payment. If you are looking for more, see my other auctions!
Freeze Dried Strawberry Slices are produced in a process where moisture is removed from the frozen product using a very low temperature and a vacuum. Only about 3% moisture remains in the product at the time of packaging. The end product weight is reduced by over 90%, while the volume stays the same. This remarkable process concentrates the fresh product taste, natural color, and texture of fresh product in it's freeze dried state. When re-hydrated with water the product will maintain the texture and shape of fresh product, with no shrinking or shriveling.Freeze Dried and Dehydrated products are less expensive than wet pack food because you are not paying for all the water. Freeze Dried Strawberries can replace Fresh Prepared Strawberries at a rate of 10 to 1. That means that each can of Honeyville's Freeze Dried Strawberry is the equivalent of about 3.75 pounds of Fresh Strawberry. The taste is great, and the nutritional food value is excellent. Freeze drying provides natural and additive free fruits and vegetables to be stored effectively for long periods of time. Remember Freeze Dried and Dehydrated fruits are stable products with a long shelf life without additives or preservatives.
Our strawberries are naturally delicious, with no additives or sugar. Great for adding some flavor to your breakfast cereal, in recipes that call for fruit, mixed into yogurt, or for a healthy snack right out of the can.
Each # 10 Can of Freeze Dried Strawberries contains 6 ounces of product. 6 ounces of Freeze Dried Strawberries measures out to about 40 1/4 cup servings of dried berries. A #10 can measures 7 inches tall and is a little over 6 inches in diameter, or roughly the size of a large coffee can.
Shelf Life: Freeze Dried Strawberries may be stored in the sealed #10 can (with included oxygen absorber packet) for 25 years under ideal storage conditions (a cool, dry place).
These are one of my favorites. I really love the fact that my kids will eat these strawberries like they are candy. They are that good. We put dried strawberries on our cereal, dried strawberries in our fruit smoothies, and even eat dry strawberries right out of the can. I have a can at my desk that I snack on at the office. I get all the nutritional value of fresh strawberries in a convenient snack that I can keep for months. I tried doing that with fresh fruit and it wasn't pretty.
These are the best freeze dried strawberries I've ever tried. You won't be disappointed.
¼ Pound Freeze (4 ounces) Dried Strawberries
This listing is for ¼ pound (4 ounces) of Freeze Dried Strawberries. While the price of the berries seems high, you must remember that once the berries are Freeze Dried they weigh next to nothing so you are receiving a large amount by volume. A serving of the Freeze Dried Strawberries is 0.4 ounces. There are approximately 20 - ¼ cup servings per ¼ pound. These freeze dried strawberries are so healthy and delicious. We do not add any sweeteners or preservatives. Just the natural sweet taste of fresh strawberries. These are some of the only strawberries available without added sweeteners. They are similar to what is found in cereal. I am also one of the few sellers on eBay that can claim these berries are grown and processed in the USA.
BEWARE:
THERE ARE PEOPLE SELLING 1 #10 CAN OR A CASE OF 6 #10 CANS. THERE IS ONLY 6 TO 8 OUNCES IN THESE CANS. THAT MEANS YOU ARE PAYING OVER $55.00 PER POUND. THEY HIDE THIS FACT OR MAKE IT VERY HARD TO FIND OUT THE ACTUAL WEIGHT YOUR PURCHASING.
Package contains a Silica Gel pack "DO NOT EAT". "KEEP AWAY FROM CHILDERN AND PETS"
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Nutrition Facts
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Serving Size 10g (~0.4 oz.)
(Approx. 45.5 Servings/Pound)
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Amount Per Serving
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Calories 31
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Calories From Fat 0
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% Daily Value *
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Total Fat 0g
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0%
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Saturated Fat 0g
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0%
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Cholesterol 0mg
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0%
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Sodium 0mg
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0%
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Total Carbohydrate 8g
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3%
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Dietary Fiber 3g
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15%
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Sugars 5g
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Protein 0g
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** Contains less than 2 percent of the Daily Value of these nutrients.
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* Percent Daily Values are based on a 2,000 calorie diet.
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Ingredients
Strawberries
Strawberry Facts Will Tell You a Lot About the Fruit
• Number one of all strawberry facts is that strawberries are the only fruit with seeds on the outside.
• The average strawberry has 200 seeds. Some breeders are growing strawberries with 400 seeds.
• Strawberries are the first spring fruit.
• Strawberries are low calorie and low-fat. Plus, they are high in vitamin C, fiber, folic acid, and potassium.
• Native Americans had a different name for strawberries. They called then "heart-seed berries" and added them to traditional corn-meal bread.
• During strawberry production, every plant is picked every third day.
• Eight strawberries or one serving contains 140% of the U.S. recommended daily allowance for Vitamin C. Heat used when drying Strawberries depletes Vitamin C. Freeze Drying is the only process the does not effect Vitamin C.
• Fresh strawberries are never stored. They are whisked away immediately in refrigerated trucks.
• California produced 83% of the strawberries grown in the United States.
• The strawberry belongs to the genus Fragraria in the rose family. So do apples and plums.
• U.S. strawberry facts indicate that every American eats 3.4 pounds of fresh strawberries every year. In addition, they consume another 1.8 pounds of frozen strawberries.
• Strawberries are grown in every state in the U.S. and in every province in Canada.
• Strawberries were grown in ancient Rome and were used for their medicinal properties in the 13th Century.
• Strawberries symbolized peace and prosperity in Medieval times.
• In Belgium, there is a museum for strawberries.
• A strawberry plant should never get hotter than 78 degrees or colder than 55 degrees.
• The American colonists created strawberry shortcake.
• Strawberries were named from the nineteenth century practice of mulching berries with straw.
• In France, strawberries were once thought to be an aphrodisiac. Newlyweds were fed a soup made of strawberries, thinned sour cream, borage, & powered sugar.
• A mixture of strawberry juice and honey is good for the inflammation of sunburn.
• In ancient Rome, people believed that strawberries healed melancholy, fainting, inflammation, kidney stones, fever, bad breath, gout, blood and liver diseases.
• If all the strawberries produced in California this year were laid berry to berry, side by side, they would wrap around the world one hundred and fifteen times.
• Florida is second to California in the production of strawberries.
• The strawberry you eat is not actually a fruit or a berry. It is the enlarged receptacle of the flower.
• 53% of 7- to 9-year-olds say their favorite fruit is the strawberry.
• Strawberries are good for pregnant women because they contain folic acid.
• Strawberry facts tell us that the first important American variety of strawberries, the Hovey, was grown in Massachusetts in 1834.
• Strawberries are ranked as the number two fruit in anti-oxidant content.
• Through the centuries, strawberries have been associated with love and flirtation.
• California strawberry facts show that there are 24,500 acres of strawberries planted in the state.
• Medieval stone masons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals to symbolize perfection and righteousness.
If a freeze-dried substance is sealed to prevent the reabsorption of moisture, the substance may be stored at room temperature without refrigeration, and be protected against spoilage for many years. Preservation is possible because the greatly reduced water content inhibits the action of microorganisms and enzymes that would normally spoil or degrade the substance.
Freeze-drying also causes less damage to the substance than other dehydration methods using higher temperatures. Freeze-drying does not usually cause shrinkage or toughening of the material being dried. In addition, flavours and smells generally remain unchanged, making the process popular for preserving food. However, water is not the only chemical capable of sublimation, and the loss of other volatile compounds such as acetic acid (vinegar) and alcohols can yield undesirable results.
Freeze-dried products can be rehydrated (reconstituted) much more quickly and easily because the process leaves microscopic pores. The pores are created by the ice crystals that sublimate, leaving gaps or pores in their place. This is especially important when it comes to pharmaceutical uses. Lyophilization can also be used to increase the shelf life of some pharmaceuticals for many years.
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