Posted by Tara on Thursday, October 15th, 2009
We’ve made apple chips and apple pie and enjoyed the taste and aroma of all things apples. We’ve had fried apples and we’ve frozen several bags of apples to use through the long cold winter. There really isn’t anything complicated about peeling, slicing and freezing apples. Here’s how I prepared our winter stash from those Wine saps we got at the orchard.
First I washed the apples well. If the apples are organic, a good rinsing will suffice – otherwise you can add a cup of vinegar to a sink of water to help remove some of the pesticides and wax. If you prefer to peel the apples, as we do, just quickly rinse the apples before peeling.
I gave my peeling knife a good sharpening first. It is fun to get the older kids or the whole family involved in the peeling party. The kids like to see if they can peel the whole apple without breaking the peeling.
Use an apple corer/slicer to core and slice in one step.
I sliced each slice again.
Toss sliced apples into a bowl of water with the juice of one lemon added. This slows down the oxidation of the apple juices – keeping the apples from turning so brown.
After slicing about 4 apples, I had enough apples prepared to place in a Zip-Lock quart freezer bag.
You can purchase one of those gadgets to remove the air from the freezer bags. Or you can go about this the frugal, red-neck way. I zipped the bag almost all the way to the corner, inserted a straw, and sucked all the remaining air out. Then I quickly removed the straw and finished sealing the bag.
Then the apples went straight to the freezer until someone gets a hankerin’ for some fried apples or apple pie.
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