ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Freeze them!!

Misc.

Hi Kathy,
I have frozen apple slices in the past, and then used them for baking. According to the Ball Blue Book, just place apple slices in boiling water for 2 minutes and then cool in ice water. Pack in plastic freezer bags, seal, freeze. I have done this and have used the apples for pies, cobblers, cakes, etc. at a later date. Hopefully you REALLY like to peel apples!!!




MsgID: 022259
Shared by: Becky in KY
In reply to: 40 lbs of apples and what to do?
Board: All Baking at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Soft and Tender Dinner Rolls
  • SOFT AND TENDER DINNER ROLLS 2 to 2 1/4 cups all-purpose flour, divided use 2 tablespoons sugar 1 envelope Fleischmann's RapidRise Yeast 1/2 teaspoon salt 1/2 cup milk 1/4 cup water 2 tablespoons butter or margarine M...
  • Baked Halibut in Wine and Herbs
  • BAKED HALIBUT IN WINE AND HERBS 4 (6-ounce) halibut steaks 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup dry white wine 2 tablespoons lemon juice 1 tablespoon olive oil 2 green onions, minced 2 clo...
  • Assorted Easter Recipes (29)
  • 29 ASSORTED EASTER RECIPES April 13, 2006 Easter Recipes and Holiday Dinner Ideas (click here) Brunch Recipes (click...
  • Hand Pressed Corn Tortillas
  • HAND PRESSED TORTILLAS "These cakey tortillas are fun to make and so much better than the store-bought kind. And, you can make tortillas in less time than it would take you to go to the store to buy them." ...
ADVERTISEMENT
  • Slow-Cooked Pot Roast with Gravy (oven roast)
  • SLOW-COOKED POT ROAST WITH GRAVY 1 tablespoon olive oil 1 (3- to 4-pound) boneless chuck arm roast, trimmed of all visible fat 1 large onion 2 large garlic cloves, finely chopped 2 celery ribs, sliced crosswise 1 larg...
  • Spaghetti Squash with Puttanesca Sauce
  • SPAGHETTI SQUASH WITH PUTTANESCA SAUCE 1 large spaghetti squash ( 3 1/2 to 4 pounds) 3 tablespoons olive oil Salt and freshly ground pepper to taste FOR THE: PUTTANESCA SAUCE: 1/2 teaspoon red...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Freeze them!!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!