Sunday, August 22, 2010

more preserving

today i'm going to show you one of the ways I'm processing the copious amount of apples available to me (thanks mom!)

this has got to be the fasted method out there, and allows me to make 'orchard fresh' pies, apple sauce, etc, even in the middle of winter... and without buying fruit from the store!

step one: pick some apples

step two: rinse the apples (i just use cool water)

step three: prepare a large bowl with water and about 1/4 cup of lemon juice. also prepare cookie sheets with waxed paper or parchment paper.

step four: slice and core apples, dropping slices into bowl of lemon water (peeling is an option i don't do, as the skins are thin on this particular type of apple. HOWEVER you can choose to peel them if you desire)

step five: drain apples by the handful, and spread them out in a single layer on the prepared trays

step six: repeat until you run out of apples, or space on the trays (or space in your freezer!)

step seven: place trays in freezer overnight, or until frozen solid

step eight: remove apples from the trays, place them in freezer-safe storage bags, and label with date and contents. These should keep at least 3 months (i end up using mine throughout the winter and following spring).

to use: substitute in place of fresh apples for crisps, pies, and sauces.  Also makes decent teething chews for toddlers (all the normal cautions apply).
   note: just take out as much as you need, keeping the rest of the bag frozen. if defrosting before cooking, DO NOT discard liquid (juice) as you'll need it (if you drain it off, the apples will be too dry)!

hopefully EVERYONE can preserve some apples now. it doesn't take long, and it is a great way to save some of that harvest of apples from the birds!


  1. Thank you so much for this! I've always thought that you need a pressure cooker to preserve any fruits/veggies. Do you know if this will work with anything else? (I'm addicted to peaches & mangoes right now & I really don't want to give them up during winter. :))

  2. well, i've heard that freezing peaches whole is a good way to preserve them.... then you simply run the frozen peach under water until the skin loosens, peel it, and let the rest defrost, to use as you like.
    as for everything else: well, according to my bernardin cook book, wash most fruits, then pack whole or cut up in ziplock bags, or pack in syrup and freeze. (one freezing website here: that seems to have almost everything!)

    other options are to dry the fruit, or use a boiling water (rather than pressure) canning system (you can do most fruit in juice or syrup and can it quite quickly)