Freezing Apples
The apple crop in Northeast Wisconsin has been bountiful this fall. I had many calls in the past week about freezing apples. This is a great way to preserve them and enjoy them this winter.
Preparation: A sugar or dry pack is good for pie making. If you plan to make jam or jelly do not add sugar at time of freezing.
Select full-flavored apples that are crisp and firm. Wash, peel and core. Slice apples. I put slices of apple in Fruit Fresh and water to maintain their color. Then drain.
Sugar Pack – Mix ½ cup sugar with 1 quart (1 ¼ pounds) fruit. Pack apples into freezer containers or freezer bags. Leave headspace as fruit can expand when frozen. Seal container and freeze.
Dry Pack – Follow directions for sugar pack, omitting sugar. Treated apple slices can also be frozen first on a cookie sheet and then packed into containers as soon as they are frozen – one to two hours.
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