An apple is a very versatile fruit that has plenty of uses. Thanks to its taste and texture, it can be eaten and served raw, sliced, diced, tossed in a salad, pureed, steamed, baked or just simply cooked. While apples are readily available, your favorite variety may not always be easy to find in spring or summer. If you want a good supply to last longer or have too many apples you want to store, you might want to consider freezing apples and storing them to preserve their taste. Here’s how to do it properly:
Which types of apples can be frozen?
Most apples can be frozen and stored but some varieties last longer and with better results. Speaking of storing fruit, some of the best keepers are Red Delicious, Golden Delicious, Fuji, Melrose, Braeburn, Stayman-Winesap, Granny Smith, Jonathan, Gala, Mutsu, Pink Lady, Honeycrisp and Rome Beauty. They can be mixed and matched for flavor and scent to create a better tasting combination later.
How to freeze apples
Once dry, the apples should be peeled, cored and sliced before they are placed in a plastic container or freezer bag. Use a sharp knife to keep the cuts clean and avoid crushing the flesh. That way, the apple slices keep more moisture in. Use an apple corer/slicer for faster cutting and slicing. To prevent browning, lemon juice may be added to the apples sparingly.
Freezing apples with flavorings
Apples may also be frozen with flavorings depending on how they will be used later. If they will be used as filling for pies and turnovers, for example, apple slices may be mixed with sugar, spices and other flavorings before freezing. You may also freeze apples using the sugar pack method. Mix 3 tablespoons of water with half a teaspoon of ascorbic acid and pour the solution over the apples. This will help prevent discoloration. Next, sprinkle sugar and mix to coat the slices. Use about 1 cup of sugar for every 1/2 cup of apples.
Syrup pack method
Apples may also be frozen and stored using the syrup pack method. Prepare a simple sugar syrup by adding 3 cups of water to 2 cups of sugar (increase the amount when necessary) and store in the fridge until cold. For every 1 quart syrup, add 1/2 teaspoon ascorbic acid and pour over the apples before freezing.
Freezing apple juice or applesauce
Apples may also be pureed or squeezed to turn into applesauce or juice and then frozen. Before freezing apple juice, however, consider pasteurizing it prior to storage to kill any bacteria that may be present. Bacteria in unpasteurized apple juice will cause it to ferment even in the refrigerator. Not only will the apple juice lose its flavor and color, it will also be unsafe to drink.
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