And I thought moving to the city meant I was done with things like canning and putting food by. Ha! My weekly fruit and vegetable co-op offered me a half bushel of apples and my kitchen loving soul could not say no. So here I am showing you how to freeze apples for future use.
I am sure I will also use them in savory dishes featuring pork and fish. Knowing me they will turn up in all kinds of places. It is a LOT of apples. The squirrel is going to be very happy with what he finds in the mulch pile by the time I am done, that is for sure.
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How To Freeze Apples
You will need:
- apples (duh)
- sharp knives (I swear by Global Knives) (do yourself a favor, make sure they are sharp – it will go much faster and easier if they are)
- large bowl with diluted acidic water – I used apple cider vinegar but you can also use lemon juice or plain vinegar. About three tablespoons of acid. Or the juice of half a lemon.
- wire rack for drying – I use my cooking rack from baking
- baking sheets with wax paper
- deep freezer
- bags or containers to store frozen slices
How to Proceed:
- Lay out a sheet of wax paper on your baking sheets
- Have two bowls at the ready: the one with the acidic water and one empty to collect the apple cores and peelings.
- Cut your apples into halves, then quarters, then eighths. Trim the core.
- Peel
- Drop into the acidic water.
- Remove the slices from the water and line up on the wire rack to dry a bit.
- Place on the wax paper lined baking sheet making sure the slices do not touch.
- When the sheets are full place in the deep freeze until frozen solid. At least 4 to 6 hours.
- Quickly pack into bags or plastic containers and store in the deep freeze until needed.
- Will keep up to 6 months. (This is my first time freezing apples so I cannot attest to this. Will update if mine last this long or longer).
- Use in apple pie, applesauce, apple cake and any other way you would like to cook/bake with apples.
- Use from frozen.
