Apple Dip Recipe With Cream Cheese
This apple dip recipe is perfect for fall parties and snacks! Whip up this easy recipe in just a few minutes with just a few ingredients!
I cant believe its almost fall, and time for all the apple recipes! This is one we make often.
This easy apple dip recipe with cream cheese and brown sugar has been a favorite at our house for a long time. Weve been making this same recipe for over 15 years, and we still love it!
It wouldnt be fall at our house without having apple dip at least once!
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How To Keep Apple Slices From Turning Brown For Several Days
Have you ever wanted to serve apple slices at a party? Or pack them in a lunch?
The problem is that, once theyre cut apples start to turn brown. But Ive figured out a simple, two step method to keeping them looking fresh. Ive tested this method several times. The first time, I checked the apples for several days after cutting. They stayed looking fresh the whole time. This time, I tested them for 24 hours. Again, the method worked perfectly.
The first step involves slicing the apples and letting them soak for 2-3 minutes in Sprite. I pour the Sprite in a bowl, add the apples and then stir so that all surfaces of the apples are in contact with the Sprite.
Ive used lemon juice to dip apples, but it does alter the taste a bit. And Ive never soaked the apples in lemon juice, just a quick dip, so the anti-browning action isnt as good.
Ive also heard of people using salt water to deter browning in apples. But again, that would alter the taste of the apples.
Sprite works great though. It doesnt change the taste of the fruit noticeably at all. And that means the apples can take a 2-3 minute soak, which really helps deter the browning for longer.
The second step of the method is to drain the apples and put them in zip top plastic bags. Squeeze as much air as possible out of the bags. Then store the slices in the fridge.
And here they are 30 minutes later:
Sharp Stainless Steel Knife
Stainless steel, on the other hand, reacts with acids in fruit and vegetables altering their taste and slightly oxidizing them. Of course, using a sharp German stainless steel knife will produce much better results than ripping your apple with dull silverware from your dining set.
In addition to that, if youll brush apple slices with lemon juice or sprinkle them with Fruit Fresh powder your apple slices may stay in perfect shape for many hours or even overnight.
Something like this 8-inch Chefs Knife by J.A. HENCKELS INTERNATIONAL can make a noticeable difference in reducing apple slices from rapidly turning brown.
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Keep Your Apples Free Of Pathogens
This final part is important even if your apples were pre-washed. In short, any apples may have Listeria monocytogenes, a highly deadly soilborne pathogen that survives on fresh apples in storage. We dont always wash our apples thoroughly and it easily can survive even a couple of light washes.
Whats the solution? Get one of the high-volume Ozonators like this one. It will take care of 99.99% of this nasty Listeria monocytogenes and even kill mold spores. Other Ozonator uses may include getting rid of unpleasant kitchen or cigarette smell, for example.
We looked at different ways of storing apples before and after you cut them. Here is a short summary of some of the most frequently asked questions in case you dont have time to read the whole post.
What Liquid Will Keep Apples From Turning Brown
To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water. Soak the apple slices for 3 to 5 minutes, then drain and rinse them. This simple step should keep your apples from browning for several hours.
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Can I Use A Homemade Pie Crust
Absolutely, you can certainly use your own pie crust. I just like to use a store-bought crust because it saves time during the busy holiday baking season. But if you have a favorite pie crust recipe, use that instead. A homemade flaky pie crust is always a good idea.
This delicious apple crumble pie is going to become a staple for you in the fall and at Thanksgiving and Christmas. Its a unique twist on a classic apple pie recipe and is a delicious apple pie.
What Are Three Foods We Could Brush Onto Apples To Prevent Them From Turning Brown
How to Keep Apples from Browning? Here Are 6 Tricks We Love
- Brush or Dip the Apple Slices in Lemon Juice.
- Soak the Slices in Saltwater.
- Submerge the Slices in Honey Water.
- Submerge the Slices in Liquid.
- Sprinkle the Slices with Ascorbic or Citric Acid Powder.
- Hold the Slices Together with a Rubber Band.
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How Do You Keep Cut Apples From Turning Brown
The problem with cutting apples ahead of time is that once the flesh is exposed to the air, enzymes and oxidation go to work and the fruit starts to get brownish spots. The strategies to prevent browning work to slow down that oxidation by finding ways to block the oxygen from the surface of the fruit or to change the PH of the surface with something more acidic, usually by soaking the slices in a mixture to bring this about.
So all the methods I tried were variations of soaking solutions, and the apple slices were soaked for 5 minutes. Lets take a look:
1 Cup Water + 1 Tablespoon Lemon Juice This worked very well and did not affect the taste of the apples . This is my new favorite method that I plan to keep using.
7-up or other Lemon Lime Soda This method still works but if you dont like the ingredients in soda pop, you might not want to go with this choice.
Club Soda This was a random idea that popped into my head and it worked quite well! I often have this in the house because club soda makes a good natural glass and window cleaner.
1 Cup Water + 1 Tablespoon Honey This method worked OK and had the benefit of the sweetness of honey in the soaking solution. I also tried it with 2 tablespoons of honey and it seemed to work a little better. However honey is an expensive ingredient and it also took a little longer to get it measured out and mixed into the water.
How To: Keep The Kids Happy With Fresh Apple Slices On The Go
20th Oct 2015by Nancy VacMaster® Guest Blogger
In celebration of National Apple Day tomorrow, I wanted to celebrate this healthy snack food. I typically want two things out of the snacks that I give my kids, healthy foods and convenience. With my VacMaster® it is so easy to make healthy snacks convenient. The favorite snack in our house is often the simple and delicious apple. I am more than happy to grab an apple and eat it on the run my kids however, need this tasty treat cut up. I used to always slice up the apple and toss it into a baggie to take the snack with us wherever we were headed for the day, this was often met with complaints later, “mommy, my apple is yucky” thanks to the air the apples always turned and ugly brown color. I started vacuum sealing the sliced apples we snacked on and noticed they did not get that “yucky” brown color. Though I knew that without vacuum sealing my apples always turned brown, and with it they didn’t, I had never done a head to head comparison. This morning while I was working on our snack preparation for the day I decided to turn on our newest VacMaster® the PRO110 and do an experiment.
My experiment included:
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Scientific Method Step : Design An Experiment
It seems like everyone has an idea of the best way to keep apples looking fresh! We asked our friends for ideas Heres what we tried Be sure to add a control that will show you how the apple turns brown with no treatment. A control is the part of the experiment that tests what an apple would do naturally, without treatment.
- Lemon juice
- Vitamin C
- Lemon-lime soda
- Experiment Control
Now its time to try all of these ingredients.
Whats The Best Way To Cook An Apple
Another method is to place the apples in water that has had lemon juice or cider vinegar added to make it acidulated. The squeezed lemon can also be cut into slices and added to help acidulate the water. Juice from other citrus fruit can also be used, such as oranges and grapefruit. Use approximately 1/4 cup lemon juice to 1 quart of cold water.
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How To Keep Bananas From Turning Brown: 3 Easy Things You Can Do
Do you always end up throwing a bunch of overripe bananas in the trash bin? What if I tell you that you can keep the yellow color of the bananas longer? Today, Ill show you three interesting ways how to keep bananas from turning brown whether theyre peeled or unpeeled.
I came across these methods when I had a ton of bananas in my kitchen. Since throwing brown bananas is such a waste, I thought there’s got to be some way I can keep the peel’s yellow color appearance longer. So now Im going to share what I know so far.
For Method 1
In this method of wrapping the stems, youll need a strong duct tape to prevent the escape of ethylene gas, a compound responsible for fruit ripening. The intense holding power of the duct tape will seal the stem effectively. Use whatever brand of duct tape you have at home.If you have no duct tape available, you can use any of these two alternatives:
A plastic wrap can also be used to wrap the stem of bananas effectively. Make sure you get one that’s durable. If you decide to use this, take note that you have to use several layers of plastic bag to keep the ethylene gas.
Another great alternative to duct tape is the aluminum foil. The malleability of the foil makes it easy to wrap around the stems without the need of any elastic bands. The foil seems to be a bit thicker than the plastic wrap, making it my preferred alternative.
How To Can Apple Slices
Canned apples dont have to be mushy! Learn how to can apples in slices so they are sweet, full of fresh fruit flavor, and still CRIPSY after canning!
Long, long ago on a far away pin , I read about a way to can apple slices that sounded really easy & amazing. I had to try it. And so last year I did.
I canned them right alongside the recommended way to can apples in slices which is in a syrup. And the taste testers were unanimous! The recommended way doesnt hold a candle to this method to make canned apples in both the taste and texture department!
These canned apples are sweet yet retained their autumn fresh, ripe flavor. But where they really shine is the texture. Theyre soft enough to slice with your fork, but not so soft that you can mash them with it. They still have a crisp bite which, for me, makes all the difference as to whether or not Ill eat them. Texture is pretty important for me and I cant stand mushy canned fruit.
- Preserving with Pomonas Pectin Cookbook
- At Home Canning for Beginners & Beyond DVD
- Tattler Reusable Canning Lids
- 15 ½ Qt. All-American Pressure Canner
- Complete Water Bath Canner Set
The way I really know these apples are a winner? Because they dont last long in our home at all. No one has even touched the applesauce yet and just a few weeks after canning them, theyre almost gone!
So you could try real hard to save them for using in recipes throughout the winter such as,
Citrus Or Pineapple Juice
If you want to take the submersion method up a notch, you can add a little bit of citrus or pineapple juice to the water. What do these juices have in common? They contain citric acid, which slows the chemical reaction and prevents browning. But there are actually a few ways to use juice in order prevent browning: 1) you can add two tablespoons of juice to water and submerge the apple slices, 2) you could submerge the apples into juice, or 3) you can simply squeeze lemon, lime, or orange directly onto the surface of the cut apple. The only downside of using this method is that the juice will impart a little bit of flavor onto the appleso pick your favorite.
The Kitchn: This Pro Trick Keeps Apples From Browning
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Using Water Lemon Juice And Citric Acid To Prevent Apples From Browning
One of the easiest things you can do to prevent browning is to submerge the cut fruit in plain water, which reduces the amount of air, and therefore oxygen, that can get to it. Since a lot of fruits float, it helps to either lay a clean paper towel on top, which, once wet, will push them under, or to put them in zipper-lock bags with the air pressed out. I did the latter, since it’s easier to see the apple slices in the photos that way.
A lot of people will tell you to squeeze some lemon juice into the water first, which acidulates it lemon contains ascorbic acid, which not only lowers pH but can also reverse the oxidation reaction through a process chemists call reduction. In my tests, I used three tablespoons fresh lemon juice per quart of water.
Then, just for the heck of it, I also played around with citric acid in two different solutions, sprinkling dry crystals of it directly onto the cut apple surfaces. The concentrations of the acid in these samples were too strong for the apples to actually be edible, but it’s interesting to see what higher levels of the acid can do.
Fifteen minutes later, and differences are already becoming more apparentthe light source at the right alone isn’t responsible for the yellowing of the untreated apples on the top row at left.
Check out the time-lapse GIF below to see the apples brown over time .
Dont Store Apples And Potatoes Together
All apples produce ethylene gas that will spoil the potatoes. Rotting potatoes give off a noxious solanine gas that can make a person unconscious if theyve inhaled enough. This solanine toxin can cause vomiting, diarrhea, headaches, paralysis of the central nervous system, coma, and in rare cases, death.
Dont experiment with storing apples and potatoes in the same closed space as some resources may suggest! If you have small kids, youll be playing with their health since only a small amount of solanine is enough to cause the damage to the childs nervous system!
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Why Did The Apple Turn Brown
When you slice an apple the cut cells of the apple are exposed to oxygen in the air. Enzymes, called polyphenol oxidase , in the apple’s chloroplast cells react to this apparent injury by converting some naturally occurring phenolic compounds into another type of compound called o-quinones. Then these colorless o-quinones react with other naturally occurring compounds in the apple to create the brown-colored secondary compounds.
Hold The Slices Together With A Rubber Band
Try this trick whenever youre taking a sliced apple on the go. It protects the slices from air exposure. All you need is a knife and a thick, tight rubber band.
Wash and slice the apple as you normally would. Dont throw out the core.
Reassemble the apple around the core.
Wrap the rubber band around the apple to hold the slices in place. Place it in a bag or food storage container, then toss it in your purse, lunchbox or fridge for later.
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