How Do You Freeze Apples Using Lemon Juice?
Light-colored fruits—such as apples and pears—contain enzymes which result in oxidative browning once the fruit is peeled or cut. Browning can cause vitamin C loss. Lemon juice can help halt the browning process. When preserving fruits, you also want to retain the best flavor and texture possible. According to the University of Illinois Extension, better flavor and texture remains when fruit is packed in sugar or sugar syrup, following a bath in lemon juice and water. Put 2 tbsp. lemon and 2 qt. water in a large bowl. Pick 3 lb. of firm, ripe apples in a variety that is good for cooking and baking. Three pounds of apples yield approximately 3 qt. apple wedges. Wash, peel, core and slice the apples. Cut medium apples into 12 wedges. Cut large apples into 16 wedges. Place wedges in the bowl with the lemon juice solution as you work. (This is just like putting potatoes in salted water before you use them in a recipe.) Drain the apple wedges well before packaging. Package apples in one
