Blanching apples halts the enzyme action that causes flavor and nutrient loss, and is necessary prior to freezing or canning. Blanched apples also cook quicker and more uniformly, and have less water in them than fresh apples – making them ideal for baking. If blanching apples to preserve them, choose a sweet variety, such as Jonagold, Gala or Fuji. Although ideal for pies and out-of-hand-eating, tart apples, such as Granny Smith, do not preserve well because of their low sugar content.
Peel and core your apples. Cut each apple into eight wedges. Place the apples in a stock pot and cover with water. Add about a spoonful of lemon juice per pound of apples to prevent oxidation.
Fill a separate stock pot with water and bring it to a boil. Fill a food storage container with half water and half ice.
Place as many apple wedges as will fit into the pot and wait for the water to return to a boil. Boil for one minute.
Transfer the apples to the ice water using a slotted spoon. Allow them to cool for one minute, then remove them and drain off the excess water. Repeat the blanching procedure for any remaining apples.