Going apple picking this weekend and as usual I will pick WAY more than I can eat / use near term. What is the best way to save them? Can I freeze them whole? Do I need to peel first?
Sam1148 shared his favorite apple storage method in this thread: https://food52.com/hotline... (and it also might give you additional ideas for using all of those apples!)
Apples stay good a very long time. Actually, a lot of the apples you see in the grocery stores in the summer have been in storage for months. All apples give off a bit of ethylene gas, but damaged ones give off more, so I wouldn't attempt to save those. The rest should be wrapped individually in newspaper (only use paper with black ink, colored ink can be poisonous) or I guess you could use paper towels. The point is to not allow the apples to touch each other, as that's how they rot faster, not to wrap them so tight that there is no airflow.
Bag them up into brown-colored plastic grocery bags! Keeps 'em nice and fresh for a good while ! And you can do this with ALL your produce! :)
I make apple sauce to can and freeze. Apple oat muffins freeze well, take out at night and they are a perfect quick breakfast. The rest will last for months if wrapped and kept in a dark cool corner of your basement.
Kimhw, have you got a good apple oat muffin recipe you can share? I also have more apples (Granny Smiths) than I can eat from the CSA, and this sounds like a tasty option!
2 cups apple, peeled and shredded
1 1/2 cups all-purpose flour
1 cup quick oats
2/3 cup firmly packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup fat-free milk
2 tbsp canola oil
1 tsp vanilla extract
1 cup plain fat-free yogurt
2 egg whites
Spoon flour into measuring cups and level with a knife. Place flour in a large mixing bowl and add oats, brown sugar, baking powder, baking soda, salt and cinnamon. Stir with a whisk.
Combine milk, oil, vanilla, yogurt and egg whites, stirring until well blended. Add wet ingredients to flour bowl and stir until just moist. Blot shredded apple on kitchen paper to get rid of excess moisture, then add apple to mixture and stir.
Spoon batter into a lined 12-cup muffin tin. Bake at 400 degrees for 20 minutes.
I love these ones. I take a few out of the freezer before I go to bed and the kids gobble them up first thing in the morning. I hide one for myself to eat on my way to work.
Remove the core, cut into thin slices, and dry in the oven at the lowest temperature with the fan on until completely dry. You can also peel, slice, mix with whatever it is you normally use for apple pie or apple crisp filling, and freeze in bags or containers to use whenever you want. Apple sauce, apple jam, and apple jelly are other favorites. I wouldn't freeze them whole - definitely remove the core; whether or not you remove the peel is a matter of taste.