How to Preserve Apples – Three Easy Methods for Beginners

If you live in a place like ours, you know that when apple season hits, it really hits. Backyard trees sag under the weight of red and green fruit, friends and neighbors drop off boxes because they can’t use them all, and the farmer’s markets pile them high at bargain prices. It’s one of the best problems a homesteader can have: so many apples that you don’t know what to do with them all.

The tricky part is that apples don’t last forever. Even when stored in a cool cellar or crisper drawer, they eventually get soft, bruised, or mealy. That’s where preservation comes in. The good news is that apples are one of the most beginner-friendly foods to preserve. They’re forgiving, versatile, and lend themselves to multiple methods — meaning you don’t need to be an expert or have fancy equipment to get started.

In this post, we’ll walk through three of the easiest ways to preserve apples: freezing, canning, and dehydrating. You can choose whichever method fits your time, tools, and tastes — or try all three and stock your pantry, freezer, and snack jars with homemade apple goodness.

---

Freezing Apples – The Fastest Method

If you want the absolute simplest way to preserve apples, freezing is the winner. Freezing takes very little time, doesn’t require any specialized equipment, and leaves you with apples that are ready to be baked into pies, crisps, or muffins all winter long.

Step-by-step instructions:

1. Wash and peel your apples. The peel can be left on if you like, but it sometimes toughens in baking.
2. Slice evenly. Aim for uniform wedges or thin slices so they freeze consistently.
3. Prevent browning. Toss slices with lemon juice or a mix of 1 tablespoon lemon juice per cup of water. This keeps them looking fresh.
4. Flash freeze. Lay apple slices in a single layer on a baking sheet lined with parchment paper. Place in the freezer until firm (a couple of hours).
5. Bag and label. Transfer slices into freezer bags, squeeze out the air, and label with the date.

Why this works:

• Frozen apples hold their shape beautifully in baked goods.
• Tart varieties like Granny Smith, Honeycrisp, or Cortland do especially well.
• Storage is simple — most frozen apples will last up to 12 months if sealed properly.

Pro tip: Portion your apples into pie-sized batches before freezing. That way, when you’re ready to bake, you can grab a bag that’s already the right amount.

---

Canning Applesauce – A Beginner-Friendly Preserve

For those ready to try canning, applesauce is the perfect gateway recipe. It’s flexible, forgiving, and doesn’t require pressure canning — just a water-bath canner, which is nothing more than a big pot with a rack.

Basic process:

1. Peel, core, and chop your apples. Soft varieties like McIntosh or Gala make smoother sauce, while firmer apples like Fuji or Pink Lady hold texture better.
2. Cook them down. Add apples to a pot with a splash of water and simmer until they soften. Stir often to prevent sticking.
3. Mash or blend. Use a potato masher for chunky sauce, or an immersion blender for smooth sauce.
4. Season as desired. Cinnamon, nutmeg, or a little sugar can be added, but plain applesauce is just as delicious.
5. Fill jars. Pour hot sauce into sterilized jars, leaving about ½ inch of headspace. Wipe rims, apply lids, and place in your canner.
6. Process in boiling water. For pint jars, process 20 minutes; for quarts, 25 minutes (times may vary slightly by altitude).

Why it’s a great beginner project:

• Applesauce is nearly impossible to ruin. Even bruised or imperfect apples still cook down beautifully.
• Jars are shelf-stable for 12–18 months when stored in a cool, dark place.
• It’s versatile: eat it plain, stir into oatmeal, bake with it, or even use as baby food.

Pro tip: If you don’t feel like peeling apples, run the cooked mixture through a food mill or sieve. The skins and seeds will be strained out, leaving smooth, perfect sauce.

---

Dehydrating Apples – Sweet, Chewy Snacks

If you want something shelf-stable without canning, dehydrating is the way to go. Dehydrated apples, also known as apple chips, are chewy, sweet, and perfect for lunchboxes or trail snacks. They’re also a great way to save space, since a bushel of apples shrinks down into a handful of jars.

Step-by-step instructions:

1. Wash and slice apples into uniform rings or wedges, about ⅛ to ¼ inch thick. Thin slices dry faster.
2. Prevent browning. A quick dip in lemon water (1 tablespoon lemon juice per cup water) keeps slices bright.
3. Arrange on trays. Spread slices evenly on dehydrator trays or baking sheets if using an oven.
4. Dry thoroughly. In a dehydrator, set to 135°F and dry for 6–12 hours depending on thickness. In an oven, use the lowest setting and check often.
5. Check doneness. Apples should be leathery, not sticky. Tear a slice — if moisture beads appear, they need more time.

Storage: Keep dried apples in airtight jars or bags. They’ll last several months in the pantry, but for long-term storage, vacuum sealing is best.

Flavor tip: Dust slices with cinnamon or even a little sugar before drying for a sweet treat.

Pro tip: For crunchy apple chips instead of chewy, slice very thinly and dry until crisp.

---

Which Method Should You Try First?

Not sure where to begin? Think about what fits your household best:

• Short on time? Freeze apples. It’s quick, easy, and great for winter baking.
• Want something shelf-stable? Make applesauce. It’s a canning classic and fills your pantry with ready-to-eat food.
• Looking for healthy snacks? Dehydrate them. Apple chips are perfect for kids, hiking trips, or just munching around the house.

The beauty of apples is that you don’t have to choose only one. Many homesteaders do all three methods in the same season — freezing pie slices, canning jars of sauce, and dehydrating a few trays of snacks. It’s all about using what you have and enjoying the bounty.

---

Final Thoughts

Preserving apples doesn’t have to be complicated or intimidating. With just a little time and a few basic supplies, you can transform a mountain of fresh fruit into food that lasts well beyond the fall harvest. Whether you’re filling freezer bags, lining pantry shelves with jars, or tucking away snack-ready chips, each method gives you a taste of autumn that carries through the year.

Here at Andersen Acres, preserving apples is an annual tradition. The smell of simmering applesauce fills the kitchen, trays of apple rings dry slowly in the background, and freezer bags pile up in neat stacks. It’s one of those seasonal rhythms that makes homesteading feel grounded and rewarding — turning abundance into security, one apple at a time.

So the next time you find yourself staring at a pile of apples, don’t feel overwhelmed. Pick one of these easy methods, get started, and enjoy the simple satisfaction of knowing that your family will be eating the fruits of your labor all winter long.

From Garden to Pantry – Preserving Your Harvest Without Losing Flavor

Every gardener and homesteader knows the feeling: one day you’re carefully coaxing seedlings from the soil, and the next you’re swimming in more tomatoes, cucumbers, beans, or zucchini than you could ever eat in a week. Harvest season is a joyful whirlwind, but it also comes with a big question—how do you keep all this bounty from going to waste?

At Andersen Acres, we’ve faced that very dilemma. Some days the baskets of produce feel never-ending, and the pantry shelves start to look both exciting and overwhelming. Over the years, we’ve learned that preserving food isn’t just about storage—it’s about holding onto flavor, nutrition, and the memory of summer sunshine in every bite.

---

The Art of Preservation

There’s no single right way to preserve food. In fact, the best method depends on the fruit or vegetable in your basket, the time you have available, and your family’s taste preferences. Below are some of the most reliable techniques we use on the farm.

---

Canning – Sealing Summer in a Jar

Canning has been the backbone of preservation for generations. Whether it’s crisp dill pickles, rich tomato sauce, or sweet jams, canning locks in flavor and gives you shelf-stable food that can last for years.

• Best for: Tomatoes, cucumbers, green beans, jams, jellies, salsas, sauces
• Pros: Long shelf life, no freezer space required
• Cons: Time-intensive, requires jars, lids, and know-how to avoid spoilage
• Flavor tip: Use fresh-picked produce—flavor degrades fast once harvested. Add fresh herbs at the very end of cooking so they keep their punch.

---

Freezing – Quick and Convenient

When life gets busy, freezing is the homesteader’s best friend. It’s fast, easy, and perfect for busy days when you just can’t imagine running the canner.

• Best for: Berries, corn, peas, broccoli, peppers, zucchini
• Pros: Simple, minimal equipment needed, preserves nutrients well
• Cons: Requires freezer space, power-dependent
• Flavor tip: Blanch veggies before freezing to stop enzymes that cause flavor loss. Pack in airtight containers to avoid freezer burn.

---

Dehydrating – Turning Fresh Into Shelf-Stable

Dehydration is one of the oldest methods of food preservation, and modern dehydrators make it easier than ever. It concentrates flavors and creates lightweight, long-lasting snacks.

• Best for: Apples, plums, tomatoes, herbs, peppers
• Pros: Lightweight storage, no freezer needed, tasty snacks
• Cons: Can take hours, texture changes
• Flavor tip: Sprinkle fruit slices with a touch of cinnamon or lemon juice before drying to keep flavors bright.

---

Fermenting – Old Tradition, New Trend

Fermentation isn’t just a trend; it’s a centuries-old method that adds flavor complexity and gut-friendly probiotics.

• Best for: Cabbage (sauerkraut), cucumbers (fermented pickles), carrots, garlic, beets
• Pros: Boosts flavor and nutrition, doesn’t require special equipment
• Cons: Shorter shelf life unless refrigerated, strong flavors
• Flavor tip: Use non-chlorinated water and good salt (like sea salt) for the best ferment.

---

Root Cellaring – Nature’s Refrigerator

Not every crop needs fancy processing. Some vegetables keep best just as they are, stored in a cool, dark, slightly humid space.

• Best for: Potatoes, onions, carrots, beets, squash
• Pros: No processing needed, natural storage
• Cons: Not every home has the right conditions, spoilage risk if checked infrequently
• Flavor tip: Cure crops like squash and potatoes before storing—this toughens the skin and helps them last longer.

---

Blending Methods for Best Results

One of the best lessons we’ve learned on the farm is that you don’t have to pick just one method. A bumper crop of tomatoes, for example, can be:

• Sauced and canned,
• Sliced and dehydrated,
• Frozen whole for soups,
• Or turned into salsa for fermenting.

This variety not only keeps your pantry interesting but also makes sure you aren’t stuck with 40 jars of the same thing.

---

Making It Fun

Preservation doesn’t have to feel like a chore. Put on some music, gather the family, and make it a seasonal tradition. Kids love snapping beans, stirring jam, or packing jars. Around Andersen Acres, even the animals seem to get curious when the kitchen fills with the smell of ripe produce. (Though the goats would happily “help” by taste-testing everything!)

---

Closing Thoughts

From canning jars to freezer bags, dehydrators to fermenting crocks, there’s a preservation method for every harvest. You don’t need to master them all at once—start small, try one or two, and expand from there. Over time, you’ll find your rhythm and build up a pantry that carries you through the cold months with jars, bags, and bins full of flavor-packed reminders of summer.

Preserving food isn’t just about saving money or reducing waste—it’s about building a connection to your land, your food, and your future meals. When you pop open that jar of homemade plum jam in January or simmer a frozen bag of sweet corn in February, you’ll be reminded of just how worthwhile this effort is.

The Science of Fresh Eggs – What Really Makes Them Taste Better

If you’ve ever cracked open a freshly laid egg from your own chickens and compared it to a store-bought egg, you’ve probably noticed the difference right away. The yolk might be a deeper orange, the whites firmer, and the flavor richer. But what exactly causes those differences? Let’s break down the science behind fresh eggs and why they so often win the taste test.

---

Freshness Matters More Than You Think

Eggs start changing the moment they’re laid. Inside that shell, a slow chemical process begins:

• Moisture loss – Over time, eggs lose water through the shell’s microscopic pores. This causes the whites to thin and the air cell inside to grow larger.
• pH shift – A fresh egg has a pH of about 7.6, but as carbon dioxide escapes, the pH rises. Higher pH means looser whites and a less springy texture.
• Nutrient stability – Some nutrients, like certain antioxidants, slowly degrade over weeks in storage.

When you gather eggs from your coop, you’re eating them at their peak — often within hours of being laid — before these changes have time to happen.

---

Diet Directly Affects Flavor and Color

What your chickens eat is one of the biggest factors in how their eggs taste and look.

• Pasture-raised advantage – Chickens that forage for bugs, grasses, and weeds take in a variety of nutrients and pigments that enrich yolk color and flavor.
• Omega-3 boost – If your flock has access to flaxseed, chia seeds, or leafy greens, their eggs can have significantly higher omega-3 fatty acids.
• Natural pigments – Carotenoids from plants (especially dark leafy greens and marigolds) deepen yolk color into those coveted golden and orange shades.

Commercial hens, on the other hand, are usually fed a uniform diet designed for production, not flavor. That makes backyard eggs stand out even more.

---

The Role of Hen Breed and Age

Breed plays a role in shell color, but also subtly affects egg size, nutrient profile, and sometimes flavor.

• Heritage breeds often lay eggs with thicker shells and richer yolks due to their slower laying cycle.
• Younger hens (pullets) tend to produce eggs with firmer whites and smaller but intense-flavored yolks.
• Older hens lay larger eggs with slightly thinner shells and looser whites, though still excellent in taste.

This diversity in backyard flocks means no two eggs are exactly alike — something you rarely see in grocery store cartons.

---

Storage Conditions Change Everything

Even the best egg can lose quality if stored poorly.

• Temperature – Refrigeration slows down aging, but a stable, cool environment matters more than extreme cold.
• Humidity – Too little humidity speeds moisture loss, too much encourages mold on the shell.
• Washing – Eggs have a natural protective layer called the bloom. Washing removes it, making the egg more porous and shortening shelf life. Unwashed eggs, stored at room temperature in mild climates, can last for weeks.

This is why many backyard farmers only wash eggs right before use or sale.

---

Nutritional Differences Backed by Research

Studies comparing pasture-raised eggs to conventional eggs have found:

• Higher vitamin A and E levels
• More beta-carotene (linked to richer yolk color)
• Lower cholesterol in some cases
• Better omega-3 to omega-6 ratio

While the differences aren’t always dramatic, they’re enough to make fresh eggs a meaningful nutritional upgrade.

---

Texture and Cooking Performance

Fresh eggs aren’t just better raw — they behave differently in recipes.

• Baking – Firmer whites create more structure, making them perfect for meringues.
• Frying & poaching – Fresh whites stay compact, giving you neat, rounded eggs.
• Boiling – Slightly older eggs peel easier, so if you’re hard-boiling, save the freshest for other uses.

---

Taste Is More Than Chemistry

While science explains much of the difference, there’s also the psychological side. When you collect eggs from your own hens, you’ve likely seen where they roam, what they eat, and how they live. That connection — knowing your food’s source — makes eating them more satisfying.

---

The Bottom Line

Fresh eggs taste better for a combination of reasons:

• They haven’t had time to lose moisture or nutrients.
• They often come from hens with varied, nutrient-rich diets.
• They reflect the breed, age, and lifestyle of the hen.
• They avoid the weeks-long storage and transport cycle of commercial eggs.

The next time you crack one open, notice the bright yolk, the firm white, and the rich aroma. That’s the science of freshness — and the reward for raising your own flock.

Top 10 Lessons We’ve Learned on the Farm

Real Talk from Andersen Acres – The Wins, the Fails, and Everything in Between

When we first started out on this wild journey called hobby farming, we were full of enthusiasm, plans, and Pinterest boards. And while some of those dreams did come true, many of them… well, let’s just say they didn’t quite go as expected. Andersen Acres has been a labor of love, a test of patience, and one of the most rewarding things we’ve ever done.

After years of raising goats, ducks, chickens, rabbits, barn cats, turkeys, quail, miniature horses, and livestock guardian dogs, we’ve learned a thing or two. Some lessons came gently. Others were delivered with mud-covered boots and a face full of feathers.

Here are the top ten lessons we’ve learned the hard (and occasionally hilarious) way on Andersen Acres.

---

1. Animals Will Always Keep You Humble

You can read every book and follow every expert online, but at the end of the day, animals don’t read the manuals. Your goats will escape, your ducks will lay eggs in the most inconvenient places, and someone will find a way to injure themselves the moment you look away.

The lesson? Stay flexible. Farming isn’t about perfection—it’s about adaptation. Learn your animals. Watch them. They’ll teach you just as much as any blog post ever could.

---

2. Fencing Is Everything—No, Seriously, EVERYTHING

We thought we had good fences once. We were wrong. Goats laugh in the face of fencing. Ducks wiggle under gaps you didn’t know existed. Mini horses? Surprisingly crafty.

Investing in quality fencing and checking it regularly has saved us countless hours of chasing escapees down the driveway. One of the earliest things we learned was this: build it stronger than you think you need, and always have extra zip ties and wire on hand.

---

3. You Can’t Do It All—And That’s Okay

When you’re starting out, it’s tempting to try everything. Bees, pigs, vegetable gardens, a milk cow, incubating your own chicks, making soap, canning tomatoes—all in the first year.

Spoiler: burnout is real. We had to learn to prioritize. Just because something looks fun or useful doesn’t mean we have to add it right now. Saying “not yet” doesn’t mean never—it just means keeping your sanity.

---

4. The Farm Will Change You—In the Best Ways

We’ve gotten tougher. More resilient. More patient. You learn to laugh at things that used to make you cry. You learn to work in weather that would send most folks running indoors. You also learn how to slow down, appreciate the rhythms of the natural world, and celebrate the small wins.

Nothing compares to that first egg, that first baby goat, or that moment a shy animal finally trusts you.

---

5. Community Is Invaluable

We wouldn’t have made it through some of the rough patches without fellow farmers and hobbyists who lent advice, encouragement, or a much-needed reality check.

Whether it’s local farm groups, Facebook communities, or that one neighbor who’s been raising chickens for 40 years—find your people. You’re not in this alone.

---

6. Death Is Part of the Process—But It Still Hurts

No one tells you just how much loss comes with raising animals. It’s one of the hardest parts. Whether it’s a chick that doesn’t make it, a rabbit that passed overnight, or an old favorite goat you had to say goodbye to, death is never easy.

But it does teach you deep compassion. And it reminds you to celebrate life while it’s here—something our animals are very, very good at doing.

---

7. Routine Matters (But Be Ready to Break It)

Animals thrive on routine, and so do we. Having a predictable schedule helps keep everything running smoothly. Feeding times, chores, clean-ups—they all follow a flow.

But… the unexpected always happens. A goat goes into labor early. A duck disappears and reappears with babies. A storm rolls in and floods the pens. You learn to adjust. Consistency is the goal—but flexibility is the survival skill.

---

8. You Will Never Stop Learning

Every year brings new challenges. New animals. New questions. Just when you think you’ve got it figured out, you’ll meet a chicken breed that behaves differently or a goat with an issue you’ve never seen before.

The best farmers we’ve met aren’t the ones who know everything—they’re the ones who stay curious and keep asking questions. We’ve learned to lean into that mindset and stay open to growth.

---

9. It’s Not Just About the Animals—It’s About the Lifestyle

Sure, we talk a lot about our animals. But hobby farming is also about family. About teaching our kids where food comes from. About slowing down and spending time outdoors. About connecting to something real and grounded.

Some of the best memories aren’t dramatic at all—they’re quiet. Sitting in the barn during a snowstorm. Watching ducklings follow their mom. Hearing the rooster greet the sun.

This life changes your pace. And once you adjust, you realize how much you needed it.

---

10. You’ll Fall in Love—Over and Over Again

With each new birth. With every weird animal quirk. With the way the animals all recognize your voice. With muddy hooves, feathered cuddles, and nuzzling noses.

You’ll cry. You’ll swear. You’ll wonder what on earth you’ve gotten yourself into. But then something small and magical will happen, and you’ll remember exactly why you chose this life.

It’s not easy. It’s not clean. It’s not perfect.

But it’s yours.

And we wouldn’t trade it for anything.

---

If you’re just starting out on your own hobby farm journey, take this as a warm hug from Andersen Acres. The road is bumpy, and sometimes it smells a bit funky—but it’s filled with joy, laughter, and more love than we ever imagined.

Whether you're raising ducks in the backyard or managing a full farm, know this: you’re doing great. Learn as you go. Make space for mistakes. And above all, enjoy the ride.