5 ways to freeze apples at home

5 ways to freeze apples at home

In a beautiful autumn season, it's time to make sure that there is something to please your family on winter evenings: fragrant tea with jam or fragrant pie with apple pieces.

And more and more housewives in this matter prefer freezing berries and fruits, because they will contain much more vitamins and useful microelements than thermally processed fruits, that is, in the same jam or canned compote.

Benefits of freezing apples at home

Freezing berries at home is no longer a wonder, but not everyone freezes apples for the winter. But in vain, because this storage method has significant advantages:

  • Frozen fruits will preserve vitamins and minerals, and during cooking, a lot of useful substances are lost;
  • Having made a harvest, you will always be sure that the fruit has not undergone any chemical treatment, which cannot be said about the same apples from the store, which look suspiciously "fresh" even when a new crop is already ripening on the branches of the trees, but they are still lying on store shelves;
  • You will greatly facilitate and speed up the subsequent process of preparing your favorite dishes, since the fruit will already be prepared (washed, peeled and sliced).

For freezing, choose any sweet and sour apples, but you need to know that the taste and texture of these fruits will slightly change after defrosting. For the preparation of pies, it is better to take apples of varieties Jonathan, Golden Delicious, since they will best keep their shape, but Fuji or Gala varieties will retain their sweet taste.

Freezing rules

To successfully freeze fruits for the winter, you need to follow a few simple rules:

  • withchoose fresh, ripe, firm and not deformed fruits;
  • before freezing, the apples must be rinsed and dried, since undried slices will stick together during freezing, and instead of neat and beautiful slices, you will get one incomprehensible lump;
  • frozen fruits must be folded in an airtight container or plastic bag as denser (the denser they are laid, the less moisture they will lose and, accordingly, better retain their properties).

Thawed fruits can no longer be re-frozen, therefore, care must be taken in advance that the portions of frozen fruits are not very large, sufficient for use at a time.

Before freezing at home, apples must be washed, the stem and core removed, peeled (this is not necessary, the frozen slices can also be peeled later) and cut into pieces. The shape and size of the pieces (slices, circles or cubes) can be chosen at your discretion.

Thus, small cubes will take up less space in the freezer and allow more storage. And apples cut into circles or slices will have a more aesthetic appearance and are perfect not only as a filling, but also for decorating pies and rolls.

To prevent the slices from darkening during freezing, they are kept in salted or acidified water for 15 minutes. This will not affect the taste, but it will prevent oxidation and help maintain an attractive appearance.

An important role in the storage of such winter blanks is played by the temperature maintained by the freezer. The most suitable for freezing is -18 ° C. In this case, frozen fruits will be stored for up to 1 year. At temperatures from 0 ºС to -8 ºС, it decreases only up to three months.

In order for summer blanks to delight you longer, adhere to some simple rules:

  • Do not store frozen food for too long;
  • sign the date of freezing and the variety used;
  • keep fruits separate from vegetables.

Freezing slices

  • Dry the prepared apples thoroughly on a towel;
  • then carefully place the slices on a baking sheet, cutting board or tray covered with plastic wrap so that the slices do not touch each other. The use of cellophane is not necessary in principle., however, it significantly helps to collect frozen slices (if you decide to do without it, be sure to make sure that the surface on which you will spread the fruits is completely dry);
  • place the laid out slices in the freezer for 2 - 3 hours;
  • Collect the frozen wedges in bags or containers and put them in the freezer for storage.

This freezing method allows the fruit to be stored for 9 to 12 months.

Apples in syrup

  • prepare sugar syrup by taking 3 parts water in 2 parts sugar;
  • pour the prepared apples with syrup, while it should completely cover the slices (you can lightly press them down with a lid or plate);
  • after 3 - 5 minutes, take out the slices and put them in a bag in a thin layer and send them to the freezer.

Such fruits are stored for up to 12 months.

Frozen in sugar

  • prepare apples and sugar, taking 2/3 cup sugar for every 3 cups of fruit;
  • put the fruits cut into slices and soaked in acidified water in a saucepan, sprinkle with sugar;
  • mix fruit and sugar gently;
  • Divide the mixture into bags or food containers and send it to the freezer.

These fruits are stored for up to 12 months.

Frozen applesauce

  • peel the washed apples from the peel, stalks and core, cut into small pieces;
  • put them in an aluminum or enamel pan and put on a small heat (sugar is not needed in this case);
  • simmer the fruit until the puree is thick enough;
  • pour the resulting puree into containers, and, tightly closing the lid, put in the freezer.

You need to use the resulting puree up to 9 - 12 months.

Whole frozen apples

  • Dry well washed fruits with a towel;
  • do not cut the apples. If you want to use peeled fruits, then place them in acidified water and dry;
  • carefully fold the fruit into a container, bag or wrap with cling film;
  • place in the freezer for freezing and storage.

Store such a blank should be no more than 6 months.

So, you have decided in what way to freeze apples. And if you are not going to freeze them whole or cook mashed potatoes, then you need to make sure that they retain their snow-white appearance and do not darken. To do this, it is important to follow several rules:

  • Prepare fruits in small batches: do not immediately peel a lot of fruits so that they do not have time to darken while you cut into slices;
  • immediately immerse the cut slices in acidified water (5 g of citric acid is required for 1 liter of water);
  • instead of acidified water, salted water is also suitable (30 g of salt is used for 4 liters of water), which will also help to avoid oxidation and perfectly preserve the fruits.

Then what to cook from such apples?

A fairly large number of different dishes can be prepared from frozen apples:

  • If you have frozen whole fruits, then they are well suited for baking both whole and in halves (for piquancy, add to them the filling of nuts, honey, cottage cheese, or just sprinkle sugar on top);
  • Sugar apples are an excellent base for a sweet dessert, smoothie or cocktail;
  • Applesauce is used for filling pies, buns, as the first fruit food for babies or in the preparation of various sauces. It will also be a substitute for butter or jam in sweet sandwiches, and if you love to cook marshmallows, marshmallows or sorbet, then mashed potatoes will help make these sweets not only tasty, but also quick enough to prepare;
  • if you add frozen berries (cherries, strawberries or raspberries) to the apple slices, and take lemon juice for flavor, you get an excellent compote;
  • apple slices can be used as filling and decoration of pies, charlottes, cakes, muffins and strudel. Appetizing and hearty pancakes are obtained with such a filling.
  • frozen apples will not only be part of a dessert or baking, but also an addition to savory dishes: a filling for a baked duck or a component of a festive salad. They will also make spicy sauces for meat dishes.

Defrost fruit slowly. You can put the dishes with apples in the refrigerator and wait until they are completely defrosted.

Freezing apples is not at all difficult, as it seems at first glance. Having devoted a piece of time to this simple procedure, you will not only save a piece of summer, but you will also use its gifts for the benefit of yourself and your family!

Take 2-3 apples, 70 grams of sugar, a tablespoon of water, 35 grams of whole grain flour, 35 grams of oatmeal, 35 grams of butter, and optional yogurt.

Peel and seed apples. Cut the fruit into small pieces and place in a saucepan. Add 50 grams of sugar and water, simmer for 5 minutes, stirring constantly. Transfer the apples to a small baking dish. Combine flour, oatmeal, and remaining sugar. Add the diced butter and stir until crumbly. Cover the apples with the flour mixture. Bake in an oven preheated to 190 degrees for about 20 minutes until golden brown. Serve the crumble just like that or with your favorite yogurt.

Of course, you can bake pies and casseroles from frozen slices. Also, apple slices are used to make charlotte. For baking, your own seasonal apples are the best option!

Also, apple slices can be used for cooking compotes, making sauces and side dishes for meat dishes.

Apple puree can be used in baby food, as well as a filling for baking or a sauce for pancakes and pancakes.

Thus, the range of uses for frozen apples is very wide. You just have to determine for yourself what dishes you cook for your family with apples, and the question of how to freeze them will disappear by itself.


Due to lack of time and fear of harming the apple tree, gardeners often neglect this procedure, although correct pruning can have a positive effect on the quantity and quality of the crop. The best fruits ripen on horizontal branches. When pruning, it is recommended to remove shoots growing inward or too close together.

The place of the cut is chosen at a distance of 6 cm from the bud growing in the desired direction, that is, outward and to the side. Pruning starts from the top branches and shortens them by one third of the length. The growth of the tree should not exceed 4 meters. When this height is reached, the central shoot should also be shortened.

Secrets of freezing seasonal berries, fruits and vegetables

You can freeze almost anything your heart desires. We advise you to stock up in season and freeze tomatoes, bell peppers, cucumbers. Then in winter you can cook aromatic borscht, salad, and stuffed peppers. Not a single dish is complete without greens, so you need to have a lot of them on hand. Cilantro is especially relevant in winter, which does not lose its bright aroma when frozen. Berries and fruits can be frozen for almost anything, depending on your preference.

The only exceptions are onions and garlic. In the process of freezing, they lose all useful properties, phytoncides disappear from them, and they change their taste. Also, do not freeze apples. Firstly, these are off-season fruits, and secondly, when frozen, they not only turn black, but also lose any taste, turning into "cotton wool".

If at some point the light was turned off, the freezer broke down, do not panic. All frozen foods are stored quietly for 5-6 hours as they are.

If you want to serve whole berries or fruit pieces to the table, we do not recommend resorting to emergency defrosting. Hot water or a microwave will kill the look and turn it into mush. We recommend defrosting at room temperature.

Apricots and plums can be frozen in halves using any freezing method. If you are going to store pears in the freezer, then they need to be cut into four parts, cored and blanched in sweet water for a couple of minutes. We recommend storing them in syrup.

For freezing, choose only ripe, but not overripe berries, without tails and leaves. You can freeze berries in any way, mixes or separately.

In strawberries, it is imperative to remove the stalk and freeze in the chosen way in small portions. You can store it in the freezer, having previously covered it with sugar (for 1 kilogram of berries - 150 grams of sand). You can also save raspberries, but we advise you to take 2 times more sugar.

We recommend freezing currants, blueberries, blackberries, blueberries, gooseberries without twigs in any way that you like. Cherries and cherries can be frozen with or without seeds. It is very simple and quick to freeze them in the form of puree. In winter, you can eat it naturally, use it for compotes, fruit dressings and pie fillings.

We advise you to use plum, finger tomatoes or cherry tomatoes for freezing, not very large. Sugar, large pink tomatoes can be mashed and frozen like this. It will be very convenient to use for soups and pasta.

Only small, strong cucumbers are suitable for freezing cucumbers. They can be frozen whole, or they can be cut into circles of medium thickness.

We advise you to divide the broccoli into small inflorescences and soak in salt water for about half an hour, this will remove insects from the cabbage. It is also worth doing with cauliflower. We recommend placing these two types of cabbage in boiling water for a few minutes before freezing, cool, dry and freeze quickly.

In eggplants, be sure to cut off the stalk, cut into circles and sprinkle with salt. In half an hour, unnecessary bitterness disappears. We also recommend keeping them in boiling water for a few minutes before freezing. You can also freeze baked eggplants without the skin and stalk. Of these, it is very convenient to cook caviar in winter or add to salads.

It is advisable to freeze fresh peas one day after harvesting, if you want to keep all the vitamins in it. It should be dipped in boiling water, then dried and frozen in one layer so that it does not stick together. If you want to freeze zucchini, then the easiest way is to grate them on a coarse grater and squeeze out the juice, which they will start up after a while.

For freezing, you should choose ripe fresh fruits without flaws and spoilage. Before freezing, apples must be thoroughly washed and dried, otherwise they will stick together in the freezer and it will be difficult to separate them after thawing.

  • Cut the apples into slices: slices, circles, cubes - as you like. We remove the core with seeds, the skin does not need to be peeled.
  • Place the sliced ​​fruits in containers or zip bags, seal and seal them tightly. The density in the package should be optimal for minimum moisture loss and contact with air (oxidation).
  • The portions in the bags must meet your needs in order to use them in one go - the product cannot be re-frozen, otherwise it will lose its shape and its valuable qualities.
  • If you want to preserve the color of apples and protect them from oxidation, immerse the chopped fruits in slightly acidified (1 tsp (5 g) citric acid per 1 liter of water) or salted (1 tsp (8 g) salt per 1 liter of water) water at room temperature for 10-15 minutes, then the slices should be dried on paper or towel.

What you need to freeze apples

  • Sharp knife and cutting board
  • Waffle or paper towel (to dry)
  • Food containers or bags for packaging
  • Good freezer.

Freezing canned peas

An opened can of canned peas has a fairly limited shelf life when stored in the refrigerator. If the product cannot be fully used within 1–2 days, then it will be correct to freeze it. Freezing does not harm canned food. Of course, the content of nutrients in peas decreases, but only slightly.

How to properly freeze canned peas:

  1. Drain all liquid from the jar.
  2. Place the canned peas in a food container and close the lid.
  3. Place in the freezer to freeze.

You do not need to specially defrost green peas. It is right to add frozen peas to dishes right away: vegetable stews, soups, omelets, casseroles, pizza.

Now thrifty housewives freeze everything they can. Nutritious green peas are no exception. Its harvest happens once a year in summer - and sometimes you really want to taste fresh juicy peas in winter. Freezing allows you to preserve the beneficial properties and natural taste of the product. Choose the method you like and feel free to get down to business!

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