Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Tuesday, October 15, 2013

Freezing Apples

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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