This is today's pile of dropped apples. After washing them, I trim off bruises, chop the apples (skin still on), and freeze in gallon zip lock bags. In fall and winter I make crisps, cobblers, and sautéed spiced apples to go with cold weather meals.
Those 10 apples left me with over a quart of chopped apples.
Last year I wound up with 2 gallons of chopped apples in the freezer. This year I'm on track to meeting that amount. So far this week I have about 1 gallons of chopped apples.
You know the saying, one bad apple spoils the whole bunch. Well, if I'd put these dropped apples into the fridge drawer with the other fresh apples, it would rot sooner than the rest and possibly lead to others in the drawer spoiling prematurely. Apple bruises only grow with time. Getting them trimmed, chopped, and frozen as soon as I can saves more apple for winter treats.
