Freezing stewed apples

Silaqui

Hi there,

I have a whole bag full of apples that a friend gave me from her tree, but as there are only two of us in the house we can't possibly get through that many pies at the moment!

If I was to stew the apples as if for the filling, would they freeze ok to be defrosted and used at a later date?

I'm sure this is possible but just not sure...

Thanks,

S

emiff6

Yes, indeed you can. freeze them in small batches - better to get 2 small bags out than have to defrost a huge bag and then have too much.

I freeze apples raw. Fill a mixing bowl with cold water and add the juice of a lemon, or if you don't have a lemon, then a quarter cup of vinegar. Peel and core the apples, and slice them into the lemony water, dunking them to be sure they are covered all over. (This stops them going brown). Then strain them out and freeze in small bagfuls. When you use them, defrost and cook like fresh. You won't taste the lemon /vinegar.

BTW I used to freeze stuff by bunging it in a bag, squeezing out the air and tying the top, which gives a big lump of frozen whatever. Now I'm more canny... I use a bit bigger bag and spread out the contents to make it flatter. Fits more neatly in the freezer, and defrosts much faster 'cos it's not so thick.

zippychick

Hi Silaqui

I can't find a thread on that exact question, but this one on freezing crumbles answers your question - have a look and let me know,. Basically , yes , freeze away

Zip

Cheeselady

emiff6 wrote: »

Yes, indeed you can. freeze them in small batches - better to get 2 small bags out than have to defrost a huge bag and then have too much.

I freeze apples raw. Fill a mixing bowl with cold water and add the juice of a lemon, or if you don't have a lemon, then a quarter cup of vinegar. Peel and core the apples, and slice them into the lemony water, dunking them to be sure they are covered all over. (This stops them going brown). Then strain them out and freeze in small bagfuls. When you use them, defrost and cook like fresh. You won't taste the lemon /vinegar.

BTW I used to freeze stuff by bunging it in a bag, squeezing out the air and tying the top, which gives a big lump of frozen whatever. Now I'm more canny... I use a bit bigger bag and spread out the contents to make it flatter. Fits more neatly in the freezer, and defrosts much faster 'cos it's not so thick.

Have to say thanks for that, I have an apple tree in our new house, so that's brilliant, thank you!! :T

Silaqui

Hi everyone, thanks for all the advice!
(I forgot to subscribe to my own thread and then forgot I'd posted it )

That sounds great I might do a mixture, some as a stewed filling and some as 'chunks'.

Thanks once again for all your help and sorry for being so slow

Silaqui

paulwf

I would peel and slice the apples and then blanch them - blanching is where you submerge them in boiling water for around 2 minutes, it isn't intended to cook them but rather to destroy the enzymes so they'll degrade much slower. This will help to keep them better for longer when frozen.