[Missy1970]

Hello

I just wondered if I could freeze whole apples for future use in chutneys/jams rather than cooking up all my stock for crumbles??

Thanks
Marie

[hamstergbert]

You can - as long as you recognise that once thawed they need using really, really fast and that their post-thaw texture will never, ever resemble anything firm and apple-like!   OK for adding to brews for your late autumn jillies as the pectin layer though

[mumofstig]

I'd peel and core and rough chop and then freeze (uncooked) Then they're ready to use in anything you fancy and take up less space in the freezer

[Trillium]

I do the same, mostly for crumbles and pies. I bought a hand crank peeler machine that really speeds up production as we do about 2 bushels a year for the freezer. One person cranks the peeler, another slices and cores, a third person bags and puts them into the freezer at frequent intervals so they don't brown. We don't bother with ascorbic acid or sugar, not needed if you get them into the freezer quickly after peeling. It'll take about 3-4 hours to do 2 bushels, but then it's all done for the year.

[joyfull]

I have one of those peelers somewhere in the back of a cupboard - must dig it out (and must remember to label the cooking apples this time so I know how much to sweeten them  ).

[grendel]

pel and core and straight in the freezer here too - in 1 lb bags - just right to tke out and throw straight into the oven for a pudding or apple sauce.
Grendel

[Kleftiwallah]

Far easier to dry apple rings in a barely warm oven.   Saves space in a freezer.    Cheers,    Tony.

[Yorkie]

True, but you end up with a totally different product