Falkor Posted January 18, 2009 Share Posted January 18, 2009 I have been given some cooking apples and I am OF COURSE making a crumble for dinner tonight but what else can i use them for? I don`t want to waste them and I don1t want to make chutney (got three or four jars already) so my questions are: What can I make that will keep? Can I freeze crumble? If so, before or after cooking? Anyone got a receipe for apple sauce and would this keep? Ta! Quote Link to comment Share on other sites More sharing options...
bronze Posted January 18, 2009 Share Posted January 18, 2009 I freeze stewed apple in batches. Then I can defrost it and use it for anything. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted January 18, 2009 Share Posted January 18, 2009 You can freeze the sliced apples - just slice into a bowl of water with 1 teasp salt and when done all - drain and freeze in the amounts you would use - the salt just stops them from turning brown. You can use them as normal and I have kept them in the freezer for months and months like this. Quote Link to comment Share on other sites More sharing options...
Falkor Posted January 18, 2009 Author Share Posted January 18, 2009 The crumble was lovely!!! Will be freezing the rest of the apples tomorrow AM. Thanks for the salt tip! Quote Link to comment Share on other sites More sharing options...
landgirl Posted January 24, 2009 Share Posted January 24, 2009 My mum makes up apple jelly and then turns some of it into wonderful mint jelly and keeps the rest for things like Cumberland Sauce. Let me know if want a recipe, I can ask her to dictate it to me! LG Quote Link to comment Share on other sites More sharing options...
Falkor Posted January 24, 2009 Author Share Posted January 24, 2009 ooooh yes please. sounds yummy! Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted January 26, 2009 Share Posted January 26, 2009 We pick our cooking apples in October and keep them in the shed in cardboard boxes. They keep through to about March like that. As we have about 6 boxes (2cubic feet each I'm guessing) of apples, freezing is definitely out of the question! Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 27, 2009 Share Posted January 27, 2009 We have quite a few in our summerhouse that seem to have survivied the big freeze Quote Link to comment Share on other sites More sharing options...
landgirl Posted January 29, 2009 Share Posted January 29, 2009 ooooh yes please. sounds yummy! right, here we are, sorry for delay. The following is directly from my 78 year old mother. Whilst the May Brookes-Smith mentioned is her mother, so a nice bit of heritage! (Incidentally, I think citric acid can be hard to find in shops thanks to the EU(?), but it's still easy online.) ======================= May Brookes-Smith's Mint Jelly 3 lbs cooking apples 1 tsp citric acid 1 large bunch of mint, well-bruised (I asked for clarification: well-bruised = "cut the mint, complete with stalks of all sizes, roughly, to get it into the pan. The more it is bruised, the more of the flavour is released, stalks and all" - but then remember to save some leaves aside to chop and add at the end - see under "Notes from her daughter" !) Water Sugar Green colouring (needless to say, I would leave this out, I'm pretty sure my mum does) Wash the apples and cut up without peeling or coring. Put in a large pan with just enough water to cover. Bring to the boil, then add the acid and the well-bruised mint and simmer till the apples are mashed. Pour into a jelly bag and allow to drip overnight. Next day, measure the juice, pour it into a preserving pan and add 1 lb of sugar to each pint. Heat gently until the sugar has dissolved and add a few drops of green colouring to taste. Boil briskly until setting point is reached, stirring to prevent it from sticking to the pan. Pot and cover. (These quantities make about 2 pints of juice, which means about 2 lbs sugar was used) Notes from her daughter I have given my mother's exact recipe. I have been using it for over 50 years. The important point is that you can use as many apples as you can get hold of, if you want to make a good lot. As many as will go into your biggest pan. The mint can be put in, stalks and all. Keep plenty of the leaves separately and cut them up small to add to the jelly the next day as soon as setting point is reached. Quote Link to comment Share on other sites More sharing options...
iar fach goch Posted January 30, 2009 Share Posted January 30, 2009 I can get citric acid from my local pharmacist. Whenever I make crumble I double up and freeze half of the crumble mixture in freezer bags. Defrosts really quickly - and am able to convince OH that I have been busy cooking, when really I've been drinking tea and chatting! Quote Link to comment Share on other sites More sharing options...
Falkor Posted January 31, 2009 Author Share Posted January 31, 2009 ooooh yes please. sounds yummy! right, here we are, sorry for delay. The following is directly from my 78 year old mother. Whilst the May Brookes-Smith mentioned is her mother, so a nice bit of heritage! (Incidentally, I think citric acid can be hard to find in shops thanks to the EU(?), but it's still easy online.) ======================= May Brookes-Smith's Mint Jelly 3 lbs cooking apples 1 tsp citric acid 1 large bunch of mint, well-bruised (I asked for clarification: well-bruised = "cut the mint, complete with stalks of all sizes, roughly, to get it into the pan. The more it is bruised, the more of the flavour is released, stalks and all" - but then remember to save some leaves aside to chop and add at the end - see under "Notes from her daughter" !) Water Sugar Green colouring (needless to say, I would leave this out, I'm pretty sure my mum does) Wash the apples and cut up without peeling or coring. Put in a large pan with just enough water to cover. Bring to the boil, then add the acid and the well-bruised mint and simmer till the apples are mashed. Pour into a jelly bag and allow to drip overnight. Next day, measure the juice, pour it into a preserving pan and add 1 lb of sugar to each pint. Heat gently until the sugar has dissolved and add a few drops of green colouring to taste. Boil briskly until setting point is reached, stirring to prevent it from sticking to the pan. Pot and cover. (These quantities make about 2 pints of juice, which means about 2 lbs sugar was used) Notes from her daughter I have given my mother's exact recipe. I have been using it for over 50 years. The important point is that you can use as many apples as you can get hold of, if you want to make a good lot. As many as will go into your biggest pan. The mint can be put in, stalks and all. Keep plenty of the leaves separately and cut them up small to add to the jelly the next day as soon as setting point is reached. Oooh, Great. Thanks! Will give this a try. How long will it keep for? Quote Link to comment Share on other sites More sharing options...
landgirl Posted February 2, 2009 Share Posted February 2, 2009 Oooh, Great. Thanks! Will give this a try. How long will it keep for? I've definitely eaten it a year or two later and it's been fine. She takes the usual precautions for any jam/jelly making of ensuring the jars are clean and I think she uses greaseproof discs on the surface of the jelly and store in cool dry place (garage) but nothing beyond that. good luck! Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 3, 2009 Share Posted February 3, 2009 I use vinegar in my apple jelly - if you can't get hold of the citric acid I'll post the recipe for you. Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted February 3, 2009 Share Posted February 3, 2009 Can you use cream of tartar instead of citric acid? My recipe for elderflower cordial says to use either citric or cream of tartar. Cream of tartar is easily available from the baking sundries section of the supermarket. Quote Link to comment Share on other sites More sharing options...
Falkor Posted February 4, 2009 Author Share Posted February 4, 2009 I use vinegar in my apple jelly - if you can't get hold of the citric acid I'll post the recipe for you. yes please Lesley, went into town yesterday and had problems sourcing the citric acid. Quote Link to comment Share on other sites More sharing options...
Ygerna Posted February 23, 2009 Share Posted February 23, 2009 Bumping this up as I am very tempted to try this but would like the 'vinegar' recipe too please Quote Link to comment Share on other sites More sharing options...
