By Jerry from Goldsboro, NC
If I peel apples and want to cook later. I put them in some water just enough to cover them. with lemon juice and two table spoon sugar. Set in ref. and when you take out you can just pour them into pan and cook, with the liquids. And you don't loose any flavor.
My friend Bill taught me that you can also sprinkle apple slices with ascorbic acid powder, which is available at vitamin stores. As a bonus, it contributes some Vitamin C.
I also live in N.C. Older folks, when they put up apples in the winter, would peel and quarter them, and soak them in lightly salted water, until they either canned or froze them.
See all the archives below. I use lemon or lime juice myself. It also works to keep them submerged (completely) in water. This also works for potatoes. (But don't do the submerging thing for long, as I just imagine it pulls out vitamins and minerals into the water).
Tips for keeping apple slices and pieces from turning brown. Post your ideas.
By Clarissa M.
I cut a Gala apple in half, peeled it and put the peelings in a small apple size bowl, skin side down. Then I returned the other half atop the the peelings and then put it back in the fridge. It lasts for a week or so without turning brown. Serendipity.
By PamelaW from Sun Lakes, AZ
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