Selection

Select apples that are firm to the touch, have a good aroma, and are free of skin breaks and bruises. Handle them gently to prevent bruising.

Preparation

Wash each apple under running water and dry with a clean paper towel. Slicing Apples: Cut and coat apple slices and dices in a mixture of one part lemon juice to three parts water, in vitamin C−fortified 100% apple juice, or in a commercial anti−browning product to prevent browning. Eat within two hours or refrigerate until use.

Preserving Fresh Apples

Refrigerate apples as soon as possible to slow ripening and maintain flavor. Properly refrigerated apples can keep anywhere from 4−6 weeks. Store apples away from strong−smelling foods to prevent them from absorbing unpleasant odors. Wash individually−sold apples in cool water before serving.

Freezing Apples

Select firm and crisp apples for freezing. Dry−pack Method of Freezing: Peel, cut, and core apples, then soak in an anti-browning product (ascorbic acid). Place slices on a cookie sheet until frozen solid. Once frozen, remove and place in plastic freezer bags or freezer containers and place in freezer. Ideal for use in pies and cooked desserts. Syrup−pack Method of Freezing: Prepare a syrup by adding 2 ¾ c sugar to 4 c of water. Stir over heat until sugar is dissolved, then chill. Peel, cut, and core apples, then soak in an anti-browning product. Once chilled, add ½ teaspoon of anti−browning product to syrup and place in freezer containers. Add apples to syrup and submerge completely. Seal containers and freeze. Ideal for use in uncooked desserts.

Drying Apples

Drying apples at home is difficult without a dehydrator. If you plan to use a dehydrator, we encourage you to follow the instructions including with the dehydrator. Treat apples with ascorbic acid, fruit juice or sulfite prior to drying to prevent browning and preserve flavor. Thin−sliced apples dry the fastest. To cook reconstituted apples, simmer covered in liquid for 10 to 15 minutes.

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