Unsweetened Dry Pack: This is the simplest and fastest method for freezing apples, but it is not as good for retaining texture and flavor as the other methods. Treat apple slices with ascorbic acid or blanch to preserve color, pack them into a suitable container leaving 1/2 inch of headspace and freeze.
Sweetened Dry Pack: Place 1 1/4 pounds of quartered or sliced apples into a shallow bowl or pan. Dissolve 1/2 teaspoon of ascorbic acid in 3 tablespoons of cold water and sprinkle over the apples. Mix in 1/2 cup of sugar and pack apples in container, leaving 1/2 inch of headspace per pint and freeze.
Syrup Pack: The syrup pack method is useful if you plan to serve the apples uncooked (desserts or fruit cocktail), because it preserves a fruit's flavor and texture the best. Use a medium syrup (1/2 to 2/3 cup for each pint). Combine sugar and water in a saucepan and bring to a boil until the sugar is dissolved. Chill. Add 1/2 teaspoon of ascorbic acid to each quart of syrup. Pour 1/2 cup of syrup into the freezer container and add apples. If necessary, add more syrup until apples are covered and place a small piece of water-resistant paper on top to keep apples submerged. Leave 1/2 inch headspace for pints, 1 inch for quarts.
Containers & Packaging: Containers suitable for freezing should be airtight and include plastic bags, rigid plastic containers, heavy-duty aluminum foil, oven-ready casseroles sealed with freezer tape or glass containers.
There are a great deal on apples right now at the grocery store. I like to put apples in my smoothies. What is the best way to freeze applies to be used in smoothies?
Lemon juice has ascorbic acid and is recommended everywhere for keeping apples from turning brown. But it will add a lemony flavor!
I freeze apples for pies and other desserts, but I put them in salted water for a short time, drain and then freeze in plastic bags. This keeps them from turning brown. You can buy axcorbic acid to prevent them from browning too. Use according to directions.
How do I freeze apples?
By Martyn B
How long do I have to soak apples in salt/water solution before freezing?
Tammy from Foreston, MN
Can't picture using salt to keep apples from browning. I always use lemon juice and water and just coat them in the mixture, no soaking needed.
Is there a substitute for abscorbic acid in freezing apples?
By Susan from San Diego, CA
Salt does not work, it does not inhibit the action you want with the apples. The salt will draw the moisture out of the fruit/veggies and result in freezer burned produce rather quickly. And you could not mask the sodium in the reuse of the apples.
You can use lemon juice or plain orange juice. They are high enough in acid. You can use some citric acid mixed with water. This is what powdered lemonade is made from. It can be found in natural foods sections of the grocery.
What is the best way to freeze apples?
By Linda W L.
I like to prepare the apples by my recipe for apple pie and freeze it. When I get ready to make a pie, I make the crust, thaw the apples just enough to get them separated, add a few pats of butter and bake it. I have kept them in the freezer for a couple of years this way and it's good.
I have an apple tree with a ton of tart apples (Anna). I want to freeze them to be put in Greek yogurt or to add to plain oatmeal. What is the best way to do this? I was thinking about adding raisins, cinnamon, apples, juice, and cooking for a while (not until mushy) then cooling and freezing. Should I add any other ingredients?
By Carol from San Marcos
I freeze apples in one of two ways. Either peel and chop them up and pop them in a freezer bag raw, or secondly, cook them and fill bags with them when cooled.