(photo/Pin credit: Stockpilingmoms.com)
We live in the Northeast where apple season is huge ! It is a big tradition to pick apples each year in the fall. We usually pick about 2 bushels, which is lot of apples ! I have about 5 recipes that I make each year, one of which is applesauce. An issue I tend to have is that when cooking with so many apples, the preparation time is longer, therefore the peeled apples sit around while I peel the rest. I only wish I had an apple, peeler corer!
So, by time I have finished peeling, the apples are pretty brown. Once an apple is peeled, the air causes oxidation, which in turn causes them to brown. This usually does not affect the flavor, but it can affect the eye appeal to your dish. I noticed that for pies , it does not matter much because they cook down and are usually covered with crust. When I make my applesauce though, I do not use a lot of cinnamon so there is no cover up. Browned apples look just as brown cooked down as they did when they went in the pot. I can be a bit picky so I browsed the internet and found these great tips : Click to view How to Keep Apples From Browning
