What can I do with 5kgs of Apples?

ethansmum

I've frozen a load of stewed apples for crumbles, is there anything else I could make and freeze? My parents trees are full of apples and I hate to see waste! I've got a slow cooker- can I do any pudds with that?

Thanks!
Tracy

susank

Make crumbles and freeze, sponge puddings and freeze, freeze cooked stewed as well as fresh sliced and make chutney with other fruit gluts. I just make plum and tomato chutney yesterday and needed 2lbs on apples for that. It has to wait 3 months till its ready but hey its good.

liz.._4

How about if you peeled, sliced and then froze them? you could get them out when you need them then...

ossie

Make your own Scrumpy?

Glad

peel and freeze them ready to make home made mincemeat at Xmas

Ted_Hutchinson

If you have a supply of "cook in sauce" "chicken tonight" or similar empty jars you could use these to bottle the surplus fruit. I've also reused olive, pepper, gerkin jars, The pickled onion ones tend to keep their smell. Providing you have a number of jars more or less the same size it's quite easy to bottle fruit at home. The advantage of having it in a bottle is that you don't have the freezer cluttered up, you don't have to wait to defrost it, just take the lid off and eat, once in the bottle it's not costing you further money in keeping it frozen as it does in the freezer.
I find it best to dishwasher clean the jars and lids as that sterilises them and gets rid of the smell.
I fill the jars with stewed fruit and put the lids over them but not screwed down.
I put the jars in a burco boiler, you could use a large pan such as a preserving pan, put in cold water up to the jars neck, Raise the bath to sterilising temperature, marked on the termometer, over 90 minutes and keep at that temperature for 10 mins, then just tighten the lids and store till needed.
It's much the same system as set out in photo's here but he's using kilner type jars. I now prefer reusing ready sauce or jars that have previously had fruit/veg in them, The ones with a pop up section in lids are best as they show you when you have a good seal, but flat lids work as well. You can see when they are concave, sunk in, in the middle and subsequently if you haven't keep them at sterilising temperature for long enough, when they start to ferment and become blown, convex, rounded at the top. But I've only had one spoil so far so compared to the amount of fruit I've got stashed away it's not a problem usually.

jcr16

i don't have a recipe but how about apple and sultana chutney . ( i have seen a recipe somewhere just not sure where ) or how about apple wine. i'm just about to learn how to make this. i've been told it is one of the easiest ones to make

homersimpson_3

apple crumble, baked stuffed apple, apple pie, useful for salads and lunchboxes, apple fritters, apple turnover, apple sponge, apple juice, cider etc

Zziggi

Just peel 'em, cook 'em, let 'em go cold and freeze in small portions in the freezer.

Then throughout winter you can take out a portion, thaw it and make crumbles, pies, have with custard & a sponge brick, have with ice-cream, have with cream, have with yogurt etc etc....

that's what i have been doing with the copious amounts of apples i have had.

I have the blisters from peeling to prove it.....

ethansmum

Well thanks to all your suggestions I've had a very busy few days making loads of stuff!
Bumping this up for a few os'er.

ashby

Stew the apples down to a thick puree with orange juice and zest brown sugar a table spoon of honey cinnamon stick couple of cloves. fish out the spices and put in clean jam jars, seal the lids whilst still very hot. This makes a lovely spread a nice change from jam (not too sweet) especially in winter.
Your slow cooker would be ideal for this as it needs to cook long and slow to get rid of as much liquid as poss.