Freezing apples

[amonty1144]

My local freezer food centre sells frozen apple slices, my daughter tells me she is expecting a glut of apples. I usually freeze appples as a purees for pies. Does anyone know how to freeze apples and is it successful?
Thank you

[Buenchico]

A quick web search for 'freezing apples' has found lots of variations on how to do it but I'd suggest that you follow the lead of your local freezer food centre and slice them (rather than trying to freeze them whole). Some US websites advocate coating the apples in a sugar syrup. That might be fine if you want to use the apples in something really sweet but I think it would be better to leave the apples unsweetened at the freezing stage.

Most UK websites suggest that the apple slices should be soaked in lightly-salted water prior to freezing. This site (which contains information on just about everything you could ever want to know about apples) is the one which recommends itself to me. It advises that, after soaking in salt solution, the apple slices should be blanched:
http://www.the-tree.org.uk/BritishTrees/Apple/ apple4.htm

Chris

[Clanad]

In addition to Chris' good advice and link, we use a little simpler method and has worked for a long time. Seems to be alittle more palatable than the salt bath method. Simply peel, core and slice about 3 pounds of good solid apples. Our variety is Jonathan, but works with just about any tart apples. Get into your medicine cabinet and retrieve the Vitamin C tablets that you used to take daily. Crush about 3 to 5 of them (should equal about 1500mg or 1 teaspoon full). They should be the consistency of fine powder, maybe talcum powder. Dissolve in about 4 tabelspoons of water and sprinkle over the prepared apples. Place in good zip-lock freezer bags and freeze. Be sure and label them as to date of freezing. They'll be good for about a year. When thawed, don't expect them to be as crisp as raw, fresh apples, but they are really good for cooking various apple dishes///

Best of luck!

[chazza]

We make the puree and then freeze it and defrost it, usually when having pork for dinner, but you could equally use it for pies

[nickmo]

And following C s comment - chemists sell citric acid in a powder form - 100g will cost about 75p or so. Citic acid is used in food production as a preservative in commercial production.

Do you actually need to freeze to store them? Apples are a good keeper - its the way nature made them - keep in a dark, frost free, dry, airy place. Info oin varities at the National Fruit Research Centre at Brogdale if you want any specific info - http://www.brogdale.org. Call them and they are happy to help if any queries.

Make cider with the excess? Make a cider vinegar? make apple pies and freeze these, rather than the whole apple? Make apple jelly? Add to onion relish or make up some chutneys with them - best way to keep rather than risk freezer burn....

[BBWCHATT]

At the supermarket - next to the Certo or Sure-Jell and various canning/preserving supplies you should find ascorbic acid (which is Vitamin C) to use.

http://www.extension.umn.edu/info-u/nutrition/ BJ665.html

To Prevent Browning:

Slice your apples into an ascorbic acid mixture. Make sure you follow the package directions. You can also mix 1/2 teaspoon Vitamin C in a quart of cold water.
After you have soaked the apples in the ascorbic acid solution, drain them well and freeze using a dry pack or sugar syrup freezing method described below.


Dry Pack Freezing

This involves freezing individual slices on a cookie sheet. When they're solidly frozen, remove the slices with a spatula and pack in freezer plastic bags or plastic freezer containers.