North American Fruit Explorers mailing list at ibiblio

[Rondi <dee@mokalive.com>]

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 <nottke1@earthlink.net>
> Subject: Re: [NAFEX] Lodi Apple
> To: North American Fruit Explorers <nafex@lists.ibiblio.org>
> Message-ID: <l03130320bb502ddba34e@[64.158.11.42]>
> 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