Strawberries are coming on and I make tons of jam from them. I found that using a plain ol' plastic drinking straw, starting from the bottom and pushing it up through the leaf-cap hulls them quicker than any other tool I've used. It also takes out the white core which had looked odd in my rich ruby red jam.

Since the strawberries are crushed for jam the straw for the berries is fine but they look strange if you intend to use them sliced fresh. For that "cap off" I use a potato peeler with a straight shaft, not bowed like OXO's, and just dip and flip. Of course then I have to do major kitchen cleanup to get the caps off the walls, floor, and cabinets, but it sure is fun. Might be a little less messy if I put the bowl in the sink while dipping and flipping. LOL

Another tip I have is to let the bowl of berries rest in the refrigerator overnight, covered with plastic wrap. Those that weren't quite ripe take on a nice ruby color and after picking and hulling 20 pounds the day before lets me get rested up for the 50 or so half-pint jars I need to fill with jam the next day.

Nancy