As of just a few minutes ago I finished preparing strawberries for two pies I plan for this evening.
My mom called it fermenting, modern culinary arts call it macerating. But I have the huge strawberries quartered and resting in sugar to draw out most of the juices.
I will drain off the super sweet liquid before I add the bulk to my pies.
The syrup will then go into a Jello thing with a few of the most tart berries saved aside for this purpose.
IT'S Strawberry Festival Time!!!
Loads of strawberries on every corner down town and in every market that accepts farm trucks at the back door.
Big events are this weekend.
I'll avoid all that nonsense.