freezing apples

foxgloves

I've never frozen apples like this, but last year, I sliced loads of our pears & lightly simmered them in a bit of sugar syrup & cinnamon then froze in portions in plastic containers. This did work well & provided lots of cheap desserts for winter, and warmed up, they were very soothing when we both had bad colds, but doing it this way does mean adding sugar. I usually stew apples first & freeze them cooked. We've got a lot this year, so I shall have to do something....I'm not wasting them!

susank

Cheeselady wrote: »

Thanks for that, that's exactly what I did, but with lemon in the water, and they still went brown. I put juice of half a lemon into the bowl, it's quite a large bowl though, the one I use for baking. How much salt do you put in the water?

i never measure it but use my washing up bowl and just some salt - maybe a desertspoonful and swish it round then cut the apples into it. I have never used lemon and never had a problem with the salt either, good luck

JulieGeorgiana

I agree... I read that you add salt to the water (not lemon) and since then my Apples never go brown!!!

Cheeselady

Thanks both of you, it was on these forums I read about using lemon, but will now try the salt, thanks! :T

floyd

Might have been me that said about lemons, I always do it and never had any go brown but then I am a heavy handed sod so probably put quite alot into the water (usually bottled juice rather than fresh)

hollydays

Have you considered wrapping and storing the perfect ones?

D&DD

I use lemon juice although my mum swears by salt too.
I use 1 part lemon juice to 4 parts water and it seems to work ok
If you're worried about the colour just pop a bit of mixed spice in with some sultanas when you do a pie and it will look like they're supposed to be that colour

Cheeselady

floyd wrote: »

Might have been me that said about lemons, I always do it and never had any go brown but then I am a heavy handed sod so probably put quite alot into the water (usually bottled juice rather than fresh)

I think that's the problem, it was a fresh half a lemon, and you really don't get much out of them do you? I had read about using lemon juice quite a few times on here, so it does seem quite a few people use it, so it must be that I didn't put enough in.

Cheeselady

hollydays wrote: »

Have you considered wrapping and storing the perfect ones?

To be honest there are hardly any perfect ones, so unfortunately I don't think they would keep very long just stored without freezing.

D&DD wrote: »

I use lemon juice although my mum swears by salt too.
I use 1 part lemon juice to 4 parts water and it seems to work ok
If you're worried about the colour just pop a bit of mixed spice in with some sultanas when you do a pie and it will look like they're supposed to be that colour

Ah, I definitely didn't use that much lemon, lol, and thanks for the tip too! :T

hollydays

If you freeze dessert apples,it makes them soft enough to put through an apple press to make juice