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nafex - [NAFEX] Lodi Apple

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  • From: Rondi <>
  • To: <>
  • Subject: [NAFEX] Lodi Apple
  • Date: Sat, 02 Aug 2003 13:40:08 -0500

I wonder if adding a tablespoon or two of lemon juice to the bag and some
sugar/sweetener may also help. In drying and canning these ingredients are
added to prevent browning and/or to keep the flavors from migrating from the
fruit to the liquid it's being preserved in. I haven't done any
experimenting with regards to freezing apples plain, but my curiousity is
sparked. I am going to have to try it now.

> Message: 5
> Date: Fri, 1 Aug 2003 10:51:06 -0400
> From: nottke <>
> Subject: Re: [NAFEX] Lodi Apple
> To: North American Fruit Explorers <>
> Message-ID: <l03130320bb502ddba34e@[]>
> Content-Type: text/plain; charset="us-ascii"
> Don,
> What have you found to be the best way to freeze apple slices for later
> cooking? I have frozen them in gallon Ziploc bags in enough water so that
> all the air can be squeezed out while zipping the bag. Is there a better
> way?
> Thanks
> Jim

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