Embrace Fall with a Love for Apples and Sous Vide Cooking

As the leaves turn golden and the air becomes crisp, it’s time to celebrate the arrival of fall—a season filled with cozy sweaters, pumpkin patches, and, of course, a bounty of delicious apples! Whether you enjoy them fresh from the orchard, baked into pies, or simmered into warm cider, apples are incredibly versatile. One of the most exciting ways to explore their potential is through sous vide cooking, a method that unlocks deep flavors while preserving the natural texture of your ingredients.

But why stop there? If you're an apple enthusiast like us, vacuum sealing your apples for long-term storage allows you to savor the taste of fall all year long. Let’s dive into how you can incorporate apples into your sous vide recipes and maximize their shelf life with vacuum sealing!

The Magic of Sous Vide and Vacuum Sealing

Sous vide, meaning “under vacuum” in French, involves cooking food sealed in a bag at a precise temperature in a water bath. This method is perfect for apples, gently cooking them without breaking down their structure. The result? Flavorful, tender apples that retain their natural sweetness, with all their juices locked in.

On the other hand, vacuum sealing apples for storage prolongs their freshness by removing air, slowing oxidation and spoilage. With a freezer full of vacuum-sealed apples, you can whip up sauces, pies, and snacks whenever the craving strikes!

Delicious Sous Vide Apple Recipes

1. Sous Vide Apple Cider – A Warm Hug in a Cup

Nothing warms you up on a chilly fall day like a steaming mug of apple cider. Sous vide allows you to steep spices slowly, creating a robust flavor.

Ingredients:

• 1 gallon apple cider
• 1 cinnamon stick
• 3-4 whole cloves
• 2-3 star anise (optional)
• Zest of 1 orange
• 1-2 tablespoons brown sugar (to taste)

Instructions:

1. Combine all ingredients in a large sous vide bag.
2. Remove as much air as possible and seal the bag.
3. Set your sous vide cooker to 140°F (60°C) and cook for 2-3 hours.
4. Strain the cider into a pot or pitcher, serve warm with a cinnamon stick or fresh apple slices.

2. Sous Vide Spiced Apple Cider

For a spicier twist, add black peppercorns and ginger to your cider.

Instructions:

1. Place all ingredients in a sous vide bag and vacuum seal.
2. Set the sous vide to 160°F (71°C) and cook for 2 hours.
3. Strain and enjoy hot, garnished with fresh apple slices.

Apple Preservation: Vacuum-Sealing for Long-Term Storage

Vacuum sealing apples lets you enjoy the taste of fresh-picked fruit even after the season ends. Here’s how to do it:

Ingredients:

• Fresh apples (any variety)
• Optional: Lemon juice (to prevent browning)

Instructions:

1. Wash the apples thoroughly. Slice them into wedges or leave them whole.
2. For whole apples, place them in a vacuum seal bag with space between each. For slices, toss them with lemon juice and arrange in a single layer before sealing.
3. Remove all air and tightly seal the bag.
4. Store in the refrigerator for a few weeks or freeze for up to a year. Thaw as needed.

Sweet Treats: Sous Vide Cinnamon Apples

Craving something sweet? Sous vide cinnamon apples are perfect as a topping for pancakes or enjoyed on their own.

Ingredients:

• 3-4 apples (Granny Smith, Honeycrisp, or Fuji), peeled and sliced
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• 2 tbsp butter, cut into pieces
• 1 tbsp lemon juice
• ½ tsp vanilla extract

Instructions:

1. Toss apple slices with brown sugar, cinnamon, lemon juice, and vanilla extract.
2. Place the mixture in a sous vide bag, adding butter. Seal.
3. Set the sous vide to 185°F (85°C) and cook for 1 hour.
4. Serve warm over pancakes, waffles, or by themselves.

Comfort in a Jar: Sous Vide Apple Sauce

Making homemade apple sauce is simple with sous vide, and you can store it for your fall recipes.

Ingredients:

• 4-6 medium apples (Granny Smith or Honeycrisp)
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon (optional)
• ¼ cup water or apple juice

Instructions:

1. Peel, core, and slice the apples.
2. Toss with sugar, lemon juice, cinnamon, and water.
3. Transfer to a bag and vacuum seal.
4. Cook at 185°F (85°C) for 1.5 to 2 hours. Blend to your desired consistency.

Apple Cider Doughnuts – The Quintessential Fall Treat

No fall apple roundup is complete without warm, spiced apple cider doughnuts. These doughnuts, infused with reduced apple cider, are the perfect autumn breakfast treat!

Instructions:

1. Simmer apple cider until reduced to about ¼ cup.
2. Mix flour, baking powder, spices, egg, sugars, and buttermilk.
3. Chill the dough, roll out, cut, and fry at 350°F.
4. Toss in cinnamon sugar and enjoy with hot cider!

Conclusion

This fall, celebrate your love for apples with these sous vide recipes and vacuum sealing tips. From sweet treats like apple cider doughnuts and cinnamon apples to savory pairings with sous vide meats, there’s no shortage of ways to enjoy the harvest. Happy cooking and preserving—may your kitchen be filled with the warmth of apples all season long!