How do you freeze fresh apples without them losing their color?
By Nellshouse from Novato, CA
There's a product in the market called Fruit Fresh. You might try this, but lemon juice usually keeps fruit from turning color.
When I peel my apples I place them in water that has had a small amount of white vinegar,(I never measure it), probably 1 tablespoon per quart of water, or if I have no vinegar then about 1 teaspoon salt per quart of water. When I have all my apples peeled I drain them in a colander and bag them for the freezer.
This amount of vinegar is not enough to affect the taste in the apples. If using salt then I mark on packages of apples and adjust the amount of salt in my recipe when I get ready to use them.
The other thing I might do if not preparing a great number of apples at one time is to freeze them on a pan individually and when frozen (a couple of hours-not longer than 24 hours) I then bag them so that I may take out and use only the amount I need, replacing the rest in the freezer for later use.
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