Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?


-- Jo
-- Jo in Scotland

In article , Johanna Gibson
wrote:

Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?


-- Jo
-- Jo in Scotland

Here you go, Jo. Lots of options.

http://www.uga.edu/nchfp/how/freeze/apple.html
and its content:

Freezing

Apples

Preparation - Syrup Pack is preferred for apples to be used for uncooked
desserts or fruit cocktail. A sugar or dry pack is good for pie making.

Select full-flavored apples that are crisp and firm, not mealy in
texture. Wash, peel and core. Slice medium apples into twelfths, large
ones into sixteenths.

Syrup Pack - Use cold 40 percent syrup. To prevent browning, add 1/2
teaspoon (1500 mg) ascorbic acid to each quart of syrup.

Slice apples directly into syrup in container starting with 1/2 cup
syrup to a pint container. Press fruit down in containers and add enough
syrup to cover. Leave headspace. Place a small piece of crumpled
water-resistant paper on top to hold fruit down. Seal and freeze.

Sugar Pack - To prevent darkening, dissolve 1/2 teaspoon (1500 mg)
ascorbic acid in 3 tablespoons water. Sprinkle over the fruit. Or, apple
slices can be steam blanched for 11/2 to 2 minutes.

Mix 1/2 cup sugar with 1 quart (1 1/4 pounds) of fruit. Pack apples into
containers and press fruit down, leaving headspace. Seal and freeze.

Dry Pack - Follow the directions for Sugar Pack, omitting the sugar.
Treated apple slices can also be frozen first on a tray and then packed
into containers as soon as they are frozen. For more iformation, see
other unsweetened packs.
------------------------------------------------------------------------
This document was extracted from "So Easy to Preserve", 4th ed. 1999.
Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison,
Ph.D., Extension Foods Specialists.
--
-Barb, www.jamlady.eboard.com Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article , Johanna Gibson
wrote:

Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?


-- Jo
-- Jo in Scotland

Here you go, Jo. Lots of options.

http://www.uga.edu/nchfp/how/freeze/apple.html
and its content:

Freezing

Apples

Preparation - Syrup Pack is preferred for apples to be used for uncooked
desserts or fruit cocktail. A sugar or dry pack is good for pie making.

Select full-flavored apples that are crisp and firm, not mealy in
texture. Wash, peel and core. Slice medium apples into twelfths, large
ones into sixteenths.

Syrup Pack - Use cold 40 percent syrup. To prevent browning, add 1/2
teaspoon (1500 mg) ascorbic acid to each quart of syrup.

Slice apples directly into syrup in container starting with 1/2 cup
syrup to a pint container. Press fruit down in containers and add enough
syrup to cover. Leave headspace. Place a small piece of crumpled
water-resistant paper on top to hold fruit down. Seal and freeze.

Sugar Pack - To prevent darkening, dissolve 1/2 teaspoon (1500 mg)
ascorbic acid in 3 tablespoons water. Sprinkle over the fruit. Or, apple
slices can be steam blanched for 11/2 to 2 minutes.

Mix 1/2 cup sugar with 1 quart (1 1/4 pounds) of fruit. Pack apples into
containers and press fruit down, leaving headspace. Seal and freeze.

Dry Pack - Follow the directions for Sugar Pack, omitting the sugar.
Treated apple slices can also be frozen first on a tray and then packed
into containers as soon as they are frozen. For more iformation, see
other unsweetened packs.
------------------------------------------------------------------------
This document was extracted from "So Easy to Preserve", 4th ed. 1999.
Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison,
Ph.D., Extension Foods Specialists.
--
-Barb, www.jamlady.eboard.com Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Johanna Gibson wrote:

Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?

-- Jo
-- Jo in Scotland



Read Barb/Melba's advice. Remember that apples turn brown
very quickly after peeling unless they are coated with some
kind of acidic juice.

Tip: Applesauce is easy and freezes very well.

gloria p

Johanna Gibson wrote:

Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?

-- Jo
-- Jo in Scotland



Read Barb/Melba's advice. Remember that apples turn brown
very quickly after peeling unless they are coated with some
kind of acidic juice.

Tip: Applesauce is easy and freezes very well.

gloria p

in article , Puester at
wrote on 23/10/04 4:49 PM:

Johanna Gibson wrote:

Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?

-- Jo
-- Jo in Scotland



Read Barb/Melba's advice. Remember that apples turn brown
very quickly after peeling unless they are coated with some
kind of acidic juice.

Tip: Applesauce is easy and freezes very well.

gloria p
or crushed vitamin C
Ellen
--

I peel, core, slice, and freeze apples in plastic margerine tubs (hold 2 cups)
for making apple crisp on winter nights. The recipe calls for 2 cups.

Johanna Gibson ) writes:
Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?


-- Jo
-- Jo in Scotland


--
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I peel, core, slice, and freeze apples in plastic margerine tubs (hold 2 cups)
for making apple crisp on winter nights. The recipe calls for 2 cups.

Johanna Gibson ) writes:
Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?


-- Jo
-- Jo in Scotland


--
------------------------------------------------------------------------------
William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
warning: non-FreeNet email must have "notspam" in subject or it's returned

"Johanna Gibson" wrote in message
...
Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?

Yes, I know this was posted a long time ago, but I've only just
joined this newsgroup, and I was presented with articles posted
nearly two years ago!

But, what I do with a surplus of apples, which I get every year
as I grow my own, is to stew them and then freeze in boxes which
contain just the right amount to either fill an apple pie or make
an apple crumble.

--
Alan

Reply to alan (dot) holmes27 (at) virgin (dot) net



-- Jo
-- Jo in Scotland

My mom used to just slice them and lay them in plastic bags and freeze them.
I dont recall her blanching them. I like to slice them or run them through
a food processer for apple sauce and HWB them. I do the same with pears.
Pear sauce taste great. Some times I use red hots instead of sugar to
sweeten them and they come out with the flavor of red hots.

Dwayne


"Alan Holmes" wrote in message
...

"Johanna Gibson" wrote in message
...
Can you blanch apple slices and then freeze, the way you can do with
sweet corn or other vegetables?

Yes, I know this was posted a long time ago, but I've only just
joined this newsgroup, and I was presented with articles posted
nearly two years ago!

But, what I do with a surplus of apples, which I get every year
as I grow my own, is to stew them and then freeze in boxes which
contain just the right amount to either fill an apple pie or make
an apple crumble.

--
Alan

Reply to alan (dot) holmes27 (at) virgin (dot) net



-- Jo
-- Jo in Scotland