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Place the sugar-coated apples into freezer bags or freezer-safe containers, remove air, seal, date, and freeze. Dry Pack: Wash, peel, and core the apples. Cut into even slices. To prevent clumping, place the apple slices in a single layer on a parchment paper lined baking sheet, and freeze until the apples are solid.
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Combine apples, water and lemon juice in a large saucepot. Simmer, covered for 10 minutes. Stir in pectin and bring to a full rolling boil, stirring frequently. Add lemon slices (optional) and sugar. Return to a full rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat; add nutmeg. Pour hot preserves into hot jars, leaving ¼.
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The easiest, hassle-free way to preserve your ripe apples is to freeze them! Chek out how to do it and keep them for up to 12 months. 'Tis the season — take advantage!. Allow the apple slices to freeze for a few hours, then remove the baking sheet from the freezer. You can now transfer your apples to a freezer bag for storage.
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Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes. 3. Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at.
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Peel and core your apples - saving the peels for dehydrating, or for the compost. Make a lemon juice bath to soak the cut apple slices in. Soak for 5 minutes (to prevent browning), remove and strain. In a single layer, arrange the apple slices on a baking sheet. Freeze for several hours, or overnight.
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Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel.
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Wash the apples. Peel, core, and slice them. Prepare a mixture of water and some lemon juice. Dip the slices in the mixture for a minute. This will prevent them from browning. Lay the slices on a dish lined with baking sheet. Place the dish in the freezer for a couple of hours, until the slices turn solid.
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To blanch apples, bring a large pot of water to a boil and prepare a large bowl with cold water plus 1 to 2 cups of ice. Put the apple slices in the boiling water for two minutes. Immediately transfer the apples to the ice water to cool completely. When you remove the apple slices from the cold water, let them drain.
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Dip the slices in lemon water for a few minutes. (Use about 1/2 cup lemon juice and 1 quart water.) Drain the slices in a strainer, then arrange them in a single layer on a baking sheet. (I like to line the sheet with reusable parchment paper for easy cleaning.) Freeze the apples for at least four hours, or overnight.
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Sprinkle the gelatin on top and let it sit to bloom. Step 3. Meanwhile, cook down the apples until they are soft and the juices have mostly evaporated, stirring often. Step 4. When there's barely any juice left, remove the pot from the heat. Whisk the gelatin into the reserved juices and pour into the apple mixture.
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Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars.
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Adjust the size for your needs. Some people want small bags of only 2 cups; others want large bags of 5 to 7 cups. Press all of the air out of the bag, then press the seal closed. Use your fingers to move the apples inside the bag to all the corners to make a bag as "flat" as possible. Make a space in your freezer where these bags can lay flat.
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5. Stir apple/sugar mixture occasionally, watching for overflows, and cook for about 20-30 minutes. If apple pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the apple jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer.
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Freeze-drying preserves texture much better than either freezing or drying alone, and the rehydrated apples make a delicious pie that you'd never guess was freeze-dried. This is the best long-term apple preservation technique, and freeze-dried foods maintain quality for 25 to 30 years!
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To freeze apples, it's best to put them in a lemon juice or salt water bath first, which will keep them from browning. I like to leave the skins on, but peel them if you wish. Then strain the slices, put them into a freezer bag, and pop them into the freezer. Super easy!
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Step 4: Prepare Apples for Freezing. Sheena Chihak. When freezing apple slices, our Test Kitchen recommends dipping them into an ascorbic-acid color-keeper, which is made from vitamin C. It's marketed under different names, such as Fruit-Fresh ($5, Target), and helps prevent frozen apple slices from oxidizing and turning brown during preserving.
