How can I preserve the color of fruits like apples and peaches in frozen unbaked pies?
Special treatment is needed to preserve the color and flavor of fruits, such as apples and peaches, in products like unbaked pies. Apples: Steam apple slices two minutes, cool, and drain; or dip raw apple slices into a solution of one-half teaspoon ascorbic acid to one cup water. Apples for four or five pies can be dipped into this amount of solution. Peaches: Peel peaches without scalding and slice. Mix peach slices with one tablespoon lemon juice or ascorbic acid solution by dissolving one-fourth teaspoon ascorbic acid in one tablespoon water. Q: Why is a hot pack recommended for large fruits, like apples, peaches and pears? A: Bringing fruits to boiling in a pan before packing them into jars drives air out of the plant tissue. As a result, There will be fewer problems with fruits floating to the top of the jar. Raw packed fruits often float because they contain air. There will be less liquid lost from the jars. With raw packed fruits air is driven out of the plant tissue during proc
