I had surgery a couple of weeks ago and can't lift anything heavy for six weeks. For instance a canner full of water. My question is, has anyone ever frozen apples or applesauce, peaches, pears etc. to eat or can at a later date I really need to do apple sauce, pie filling and pears this year and I have a box of peaches and it looks like we aren't going to be able to eat all of them fresh. Any suggestions would be appreciated. Ronda

-- ronda (thejohnsons_doty@hotmail.com), September 01, 2000

Answers

I have frozen peaches before. I just peeled them, cut in slices about 1/2-3/4" thick and put them in the freezer bags. Next I filled the bag with syrup just like I was canning them, sealed the bag and froze. They did fine and were good for pies, cobbler, etc. as well as eating straight out of the bag. Hope you recover soon from your surgery.

-- Marci (ajourend@libby.org), September 01, 2000.

Ronda, I freeze apples for pies every year. They do fine. I love frozen peaches. Alot of people don't becuase they're darker and less firm. Chop up thawed peaches with banana heat just a little and enjoy. Healthy too. Hope you feel better soon.

-- Cindy (atilrthehony_1@yahoo.com), September 01, 2000.

I have frozen apples before and they were fine. I just peeled, sliced, soaked in solution to keep them from turning (fruit fresh, lemon juice, etc.) and put in bags and froze. Have also froze applesauce with no problems.

-- sallyp (sally@cvalley.net), September 01, 2000.

Absolutely freeze the apples! I peel, cut into slices into water with any of the "citric" acids to prevent browning. Actually crushed dissolved vitamin C works just as well. It's only to prevent "browning" of the fruit from exposure to the air. Who ever notices after they're in the pie? Now for pie crust: 2 cups flour, 2/3 cups lard. Mix well, add "enough" water to get proper consistency. Pie crust made from crisco or any other "store-bought" shortening is just not the same! GL!

-- Brad (Homefixer@SacoRiver.net), September 05, 2000.