A cooking and baking journal

Fall Means Freezing and Canning--And Lots of It!

9/21/09: Freezing Tomato Puree and Gravenstein Apple Slices

On the Monday right after I made my eggplant dish, me and my sisters did another batch of tomato puree. We did it with our old faithful Squeezo machine (see my previous post here). Here is the tallying for this batch:
  • Used Super Marzano (aka Roma) tomatoes for the puree, four 5-gallon buckets in all.
  • Was able to fill the large stock pot, the corn pot, and the 8-quart pot.
  • Took us about two hours to do puree from start to finish.
  • In the end, we managed to have 28 quarts of puree.

Right after the puree was in our stockpot and simmering away we went onto our next task: freezing Gravenstein apple slices.

Gravenstein is the BEST apple for apple pies and we wanted to make sure we'll be able to savor this delicacy during the cold winter months. (The pies are so good that my Papa said that he would choose Gravenstein pies over peach pies. Now that's saying a lot!)

We prepared the apples by coring and slicing them with our Apple Peeler, similar to the one seen here. After they went through the peeler, we cut the slices into quarters. We then mixed the slices with a powdered produce protector, a bit of sugar, and lastly, placed them in quart sized freezer bags. For some of the apples we didn't add sugar; I'll tell you which one works the best in a couple months.

Here is the full recipe for the apples:

Freezing Apples Without Sugar
Wash, peel and core apples. To prevent darkening, dissolve 1/2 teapsoon ascorbic acid powder or equivalent of finely crushed vitamin C tablets in 3 tablespoons water. Sprinkle over apples. Place apple slices in zip-closure freezer bags, lable, date and freeze. Freeze up to one year at 0 degrees F or below.

Dry Sugar Packed Apple Slices
Follow directions for "Freezing Apple Without Sugar"; mix 1/2 cup sugar to each quart apple slices. Seal and freeze for up to one year at 0 degrees F or below.

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