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Freezing Apples and Applesauce

Source: NDSU Extension Service Nutrition Specialists

Use firm, crisp, and ripe apples for freezing. Make sure they are free from bruises and decay and are not mealy. Varieties suitable for pie and sauce freeze well. Apples also differ with variety and stage of ripeness, so test with a few packages.

About one and one-fourth pounds of fresh apples make a pint for freezing. Wash, peel, quarter and remove cores, then slice into pie slices.

If you want to freeze apples raw for use for cooking, slice them into a solution of ascorbic acid and water, or use an ascorbic-citric mixture solution. Another "Call Extension" message discusses prevention of discoloration. Drain well and then use dry pack, sugar pack of syrup methods.

You might want to place slices of pie apples in aluminum pie plates and wrap with heavy-duty foil. Later, you can slip the frozen apples directly into your crust. When they are raw, some apples tend to get tough and rubbery if you freeze them too long.

If you want to steam apples, slice and spread not more than 1/2 inch in the steamer. Steam one and one-half minutes. Cool in ice cold water, drain and use the dry pack method.

Cover apples in syrup with a 50 percent syrup. It takes about a 1/2 to 2/3 cup cold syrup for each pint.

You can place slices in boiling water for one to two minutes, depending on the variety and maturity. This method readily prevents discoloration, however there is some flavor loss.

For applesauce, prepare with or without sugar. Place in shallow pans and put in the refrigerator or in ice cold water to cool. Do not add spices and pack in rigid containers leaving one inch head space.

For future reference, you may want to obtain a copy of Extension bulletin HE-192, "Freezing Fruit," which is available at your county office of the NDSU Extension Service.

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For More Information Contact your North Dakota County Extension Office of the NDSU Extension Service for additional information or see our main NDSU Web Page for publications and articles on Agriculture, Horticulture, Youth and Family, Business and Community and Food and Nutrition at  http://www.ag.ndsu.nodak.edu/