General Chat

Oh, I thought our Julia was back. I often think of her and wonder what happened to her. Used to love her posts.

That was a shock, seeing a thread from our Julia. How do people find these threads?

Lizx

Have you sampled the fruit? They might be OK as a purée/ apple sauce. If it doesn't taste 'right' I'd be inclined to throw them out.

By the way, welcome to the Boards, Christine.

I have been gien some bramleys which were whole when froz a new. They are now thawed and soggy. Any good to use?

Yes Foggy, I'll do that, Any Blackberries with that.

Thanks all for your suggestions. Four bags of stewed apple now ready for the freezer as well as an ice tray full of small portions for Apple Sauce.

Off the board now for my meal now, Chicken Korma a Pileau Rice, home made.

Many thansk to you all
Julia in Derbyshire

Julia,

I wouldn't bother with this freezing lark....Just make a large apple pie and send it to me.....LOL

Foggy

I just peel core and freeze..and have found it ok for years.

they thaw everso quick,,

I do a biggish bag just for sauce only one has it,,,,,just break out whats need to make portion....

word--dont add any water when cooking!!!!

Ann in Glos, where are my brains today. Of course, for Pork and Apple. So, as I am cooking the apples now, I have cleaned up a deep ice tray, and can freeze in small portions, as only myself eats it. The rest I will freeze in small bags, to use in pies etc later.
Might have to ask the friend of OH, who sent them to me, for some more. LOL
Julia in Derbyshire

If you use apple sauce with pork. Cook them and freeze them in smaller quantities so when you want sauce you just thaw and use.

Thanks all. I'll have a proper read, then pick which method to use. I don't do microwave cooking, and, infact don't own one.LOLOL
Thanks again
Julia in Derbyshire

I always partially cook in micro, bag, cool and freeze. I cook in batches of 1lb. Only takes 2/3 minutes

found this

Option 1: Wash the apples thoroughly. Then, freeze whole and unpeeled on a tray. Transfer to freezer bags once frozen.

Option 2: Peel, core and slice apples to desired size. Then, freeze on a tray, and transfer to freezer bags once frozen.

Option 3: Peel, core and slice apples to desired size. Then, sweeten with sugar and spices to use as pie filling. Freeze in pie plates. Then, transfer to freezer bags once frozen. To use: simply drop the frozen apples into a pie crust; cover them with dough and cook. (Note: you'll probably need to increase the bake time for your pies)

To Avoid Browning: Dip the apple slices in lemon juice, salt water or an ascorbic acid solution prior to freezing. You can also, pack them in sugar syrup, or blanche them for one and a half minutes to stop the enzyme action that causes browning.

I always cut em up and cook in the microwave for about 6 mins then let cool and freeze. They keep their colour and can be used for Apple Pie etc when defrosted,I freeze in portions .

Julia - I don't think you need to blanch. They should freeze OK peeled and sliced - if you've got one of those vacuum pumps, get as much air out as possible. However, they should keep well as they are if you put them in a cardboard tray, well separated, in a cool dark place.

I have been given a bag of freshly picked Bramley Apples, and would like to freeze them for later use. Never having done this before, I would like to know if:'
Can I just peel,core and slice into bags and put straight into the freezer
or
Having peeled, cored and sliced, will I have to blanch before freezing.
I do realise that they will be mushy - ish when defrosted, but that does not matter
Don't have enough time today to make them into things, as I already have plenty to do. Just freezing a batch of Celariac.
Many,many thanks
Julia in Derbyshire