It’s been a busy afternoon storing the cooking apples. I tend to freeze mine with a view of using them in pies, crumbles and smoothies over the following year. I’ve found that when I use them in cooking after thawing, they are much softer to eat. The technique I use is called “open freezing”.
Put the apples into the sink and leave for a few moments so that any garden visitors have the opportunity to escape. After a while I fill the sink with cold water and squeeze the juice from a lemon into the water. This will stop the apples from turning brown until they are frozen.
Peel them and remove the core, then cut into whatever size slices you’ll need and place into the lemon infused water.
On a tray place tin foil and put the slices on top, making sure they don’t touch each other. Put a clean kitchen towel over the slices and gently pat them so any excess water is collected by the towel. Place the tray in the freezer.
20 minutes later remove the tray and place the individual slices into a freezer bag and return to the freezer. I tend to use mine throughout Winter and by mid-Spring they are all gone, just in time for my attention to be taken up with harvesting the rhubarb. Enjoy your apples and dream of warmer days.