Today was a lucky day for me. I am a frequent watcher of the local Freecycle website and saw a posting for a box of apples. Knowing how my family loves fresh apples I immediately replied that if it was available I would love to take it off the poster's hands and could even pick them up today. I got an email shortly after that I was the lucky winner of the box of apples. I picked them up earlier and am now the owner of a good size box of apples. So now I need to figure out exactly how I am going to preserve some of these because I know we will never be able to eat all of them before they go bad. I did discover that they can be frozen so I think that is probably what I will do - unless I can find enough empty jars in storage to get them canned. Tomorrow Layne's parents are picking April up to take her out for supper with them, so I'm thinking that will be the perfect time to work on the apples.
Did you notice that I added a picture? I was very inspired by Miriam's blog (http://www.mycountrycupboard.blogspot.com/ go check it out!) and decided that it would certainly make my blog a bit more interesting. So I am now vowing to try to add more pictures!
Now it is time for the tip of the day. You probably think that since most of today's tip is about apples that the tip also involves apples. However that would be incorrect. Today's tip is actually about..........freezing all kinds of fruit and veggies. (Well, I guess technically that would include apples.) If freezing fleshy fruits (apples, pears, peaches, plums, nectarines) you need to soak it in lemon water (2 Tbsp lemon juice to 2 quarts of water) to keep it from browning. You just soak for a minute then drain well. Put into a freezer bag or container. Berries can just be put into a freezer bag or container and frozen, they don't need special treatment, although you may want to sprinkle some sugar on them before freezing if you want them to be sweet. If you are freezing veggies you probably need to blanch them in water for a few minutes before freezing or they tend to taste a bit like styrofoam. (I know, sounds delicious doesn't it!) You do not need to blanch peppers or onions. If your not sure if something needs blanched or special treatment I would try Googling it or scope out a book at your local library on preserving food.
4 comments:
aww :) Thanks for mentioning my blog:) Your apples look beautiful!! Just remember, if you freeze pies to line the pie plate FIRST!! (unless you use the tin ones) LOL, I made the mistake of not lining my glass ones, and now all but one of my glass pie plates are in the freezer! I can't wait to hear what you do with them :)
And a very nice picture of yummy looking apples it is, too! I'm tasting apple butter and applesauce and apple crisp. Sigh.
Good tip & ideas! I would not have thought of lining the pie plates!
hmmm, I should mention - "just in case" - that lining the pie plate is so you can take it outof the pie plate once it's frozen solid, wrap it up, and freeze it outside the pie plate. To bake, just unwrap it, pop it back in the plate, and bake it like regular. I'm not sure if you even have to thaw it. Gayle has directions over on her blog that I should've followed better! LOL.
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