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I'm freezing apples for the first time and have gotten turned around with too much information. I've got a ton of Granny Smiths we got at the U-pick place this weekend, and I want to freeze them for pies, cobbler, breads, etc. In checking my usual sources, I'm finding all sorts of different recommendations about syrups, sugar, no sugar, etc.
If I have this correct, I'm probably OK with doing a dry freeze (no syrup, that is), with some sugar, in ziplock bags? Then, when I use the apples in my recipes, do I just treat them as fresh, or do I adjust the amount of sugar?
Thanks in advance for any help! I'm just getting started in the wild and woolly world of food storage, and finding out how much I don't know about what I'm doing! :)
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