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Never freeze fresh apples
Apples are healthy, delicious and versatile. But those who do not want to process all the fruits at the same time can also keep the apples, because many varieties are ideal for winter storage. However, to ensure that the apples are still fresh next spring, it is important to create optimal storage conditions. The consumer information service Aid gives tips on what should be observed when storing and processing the fruits.
Powerhouses with lots of vitamins and minerals
Apples are true "all-rounder" for health because they contain lots of vitamins, trace elements and other valuable minerals like calcium, magnesium and iron. Accordingly, they should be on the menu every day, whether pure, applesauce or cake. Anyone who still has a lot of apples at home and does not want to cook them at the end of the harvest season can of course also store them. However, on the advice of the consumer information service "aid", a few points should be noted and optimal storage conditions created.
When properly stored, apples will last for a long time. (Image: Konstiantyn / fotolia.com) Not all varieties are suitable for winter storage
This includes, among other things, a low storage temperature of approx. 4 ° C as well as high humidity and targeted ventilation. Besides that, the apples should be e.g. be stored in a dark cellar or a frost-proof garage, taking into account that the fruit must not touch. In addition, it should be kept in mind that apples emit the natural "ripening gas" ethylene, which quickly turns yellow green parts of plants and makes fruit and vegetables grow old faster, according to the aid. Accordingly, it is advisable to keep apples separately or at some distance from species sensitive to pears, broccoli, cucumbers and tomatoes - insensitive vegetables, such as peas, broccoli and cucumbers. Leeks and mushrooms, however, tolerate the proximity of apples well.
It is also important that not all varieties are suitable for winter storage. While this is not a problem for varieties such as Boskoop, Braeburn, Gala or Jonagold, e.g. Gravensteiner, James Grieve or Klarapfel better eaten equal or processed.
Produce dried fruit uncomplicated yourself
Possible and relatively uncomplicated is e.g. the production of dried fruit. For this, the apple is first freed from the core housing, peeled and cut into thin slices. The apple slices are then dried on parchment-lined baking trays or grids in the oven or dehydrator at 60 to 65 degrees depending on their size and thickness for about 12 to 24 hours, according to the recommendation of the aid. However, the oven door should be left ajar to allow the steam to escape. In addition, it is advisable to check the carvings more often during drying, because the apple rings should still be slightly elastic at the end.
Despite the delicious taste, the dried apples should be enjoyed better in moderation, advises the info service aid. Because the energy content is significantly higher in weight than in fresh fruit, so that 100 grams of dried apples contain four to five times as many calories as 100 grams of fresh apples.
Apple sauce with caramelise Refine sugar and apple juice
A further possibility of processing is the popular applesauce dar. To make it a little change and einkochen, recommends the chef Felix Wessler from the restaurant "dining room" on Norderney at the beginning of some sugar to caramelize and then, depending on your taste, with white port or apple juice quench. Only then are the apples added in small pieces and boiled as usual. "Perfect is the applesauce with a fresh vanilla pod and cinnamon," Wessler told the news agency "dpa".
Do not freeze apples
The freezing of apples, however, according to the expert Harald Seitz from aid is not an option. Because the fruits have a very high water content, they lose their taste. In addition, freezing causes ice crystals, which break up the cell structures. "The apple loses its consistency," Seitz continues. (No)