Freezing Apples Recipes
APPLE FREEZER JAM
Autumn's bounty is transformed into a deliciously thoughtful gift idea with this no-fuss recipe. No need for complicated canning methods-just clear some space in the freezer and you're ready to whip up and store a batch.
Provided by By Cindy Rahe
Categories Condiment
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
- Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
- Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.
Nutrition Facts : ServingSize 1 Serving
APPLESAUCE FOR THE FREEZER
There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to do! If you want chunky applesauce, use a potato masher to mash the cooked apples. If you prefer smooth apple sauce, run the cooked apples through a food mill. The key is adding a few strips of lemon peel to the apples while cooking. The lemon heightens the apple flavor. Make sure you use a good cooking apple like Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein. Ready to serve as soon as you're done, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt. Freezes easily, lasts up to one year in a cold freezer.
Provided by Robert Crowell
Categories Side Dish Applesauce Recipes
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Stir apples, water, brown sugar, white sugar, lemon juice, cinnamon stick, lemon zest, and salt together in a large pot. Place a cover on the pot and bring the mixture to a boil. Reduce heat to medium-low and cook until the apples are soft, 20 to 30 minutes.
- Remove pot from heat. Remove and discard cinnamon stick and lemon zest strips. Mash apples with a potato masher.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.2 g, Sodium 60.1 mg, Sugar 13.5 g
FREEZING APPLES
I had an abundance of apples given to me one year and didn't want to can them. I called my aunt, who raised 16 children and asked her advise. She told me how to freeze apples without them losing their color. it works, wanted to share with others.
Provided by gaynel mohler
Categories Fruit Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. mix the salt in the water.
- 2. place sliced apples in the brine for a few seconds and then drain well.
- 3. place freezer bag into a pie pan and place prepared apples in, freeze bag of apples until ready to make a pie, then defrost. You will have the right amount of apples to fill your pie crust.
- 4. use your favorite apple pie recipe and mix.
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- Peel and core the apples. I cut my apples into eighths, but if you want thinner slices to use in baked goods, then cut them even smaller!
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- Peel Apples. To peel, use a vegetable peeler ($9, Target) or paring knife; start at the stem end and circle around to the blossom end. quartering green apples.
- Quarter Apples. Cut the apple into four pieces through the stem and blossom ends. coring and slicing green apples.
- Core and Slice Apples. Cut away core and seeds, stem, and blossom ends. If you have an apple corer ($7, Walmart) you can remove the apple core with that before cutting apple into quarters.
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- Line a large baking sheet with parchment paper, and set it aside. Make sure the pan you use will fit in your freezer, sitting flat. If you have a narrow freezer, you might want to use a large plate, instead.
- Slice the apples into thin, 1/8-inch slices, or into 1-inch chunks. How you slice them is determined by what you plan on using them for later. For an apple pie or baked apple dessert, I recommend slicing them into the thin, 1/8-inch slices. You might want to peel the apples first, in those cases, too. For applesauce or smoothies, the 1-inch chunks will work just fine, and you don't have to peel them for a blended recipe.
- Arrange the cut apples into a single layer on the prepared pan. Ideally, you don't want the pieces to touch, so they won't freeze together in a clump, but it's okay if a few do. Freeze until firm, about 2 hours, or up to 8 hours.
- Transfer the apples to an airtight container, and keep them stored in the freezer for up to 6 months. They should have their best flavor if you use them up within 3 to 6 months, but techincally they should be fine to eat for up to 1 year.
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- Peel and slice apples fairly thick (about 8 slices per apple.) Toss apple slices with lemon juice & zest, and set aside.
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