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.
You can make apple pies in pie tin with crust and apple and sugar /flour /spice and freeze. When frozen take out of pie tin put in plastic and put back in freezer.
Can you use lemon juice on apples to keep them from turning brown rather then ascorbic acid?
I peel and slice enough to fill a gallon jar, sprinkle 3/4 cup sugar over them and let them sit at room temperature for 12 hours. Then decant into freezer bags and freeze. They keep their texture beautifully and won't turn brown. Good luck!
Good info! Good read! Thanks, Ken
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.
Lemon Juice or Salt
Any fruit juice with acid will work, it can be thinned down pretty thin and still work, the trick is to keep the apples submerssed for me if I am out of Fruit Fresh. I keep it on hand year round. We use in when we grind our horseradish in the fall also. We put up around 120 1/2 pint jars every year with friends. Nothing like the fresh horseradish.
I use a pan of water with white vinegar, a ratio of a couple of tabelspoons to a gallon of water (I don't actually measure, just a good 'glub' from the vinegar bottle) to slice my apples into and then when I get them all peeled I put them into my freezer bags and get all the air out. I keep them up to a year like this with no freezer burn and they do not turn brown.
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?
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.
Lemon juice has ascorbic acid and is recommended everywhere for keeping apples from turning brown. But it will add a lemony flavor!
Do you not need to add anything to keep the apples from browning?
This time of year when apples are plentiful and in season, buy a box. Then cut them up and mix with your favorite apple pie recipe. Put all together in ZipLock bag and freeze. When you want a pie just dump the bag into a pie shell and bake!
How long do I have to soak apples in salt/water solution before freezing?
Tammy from Foreston, MN
The salt water bath is just to stop them from turning dark. It is not necessary to soak for any length of time.
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.
I never heard of soaking them. I just peel, core, slice and put in bags. They taste fresh when thawed and make great pies.
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.
NO, please don't add anything to the apples that you suggested you would like. It changes the PH and the acid levels to make it unsafe. You can get the ball book of canning or check their online for freezing ideas. Also, contact your local extension service for bulletins on this. You can also go online to your state extension service for free information.
When it comes to food prep, it is foolish to 'cheat' the recipes, when canning/freezing food. You pay for it in the end by becoming ill or by ending up throwing out the food.
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.
Can I bake apples and then freeze them?
By Drama A.
I would think that freezing baked apples would make them too watery, and you end up with, basically, applesauce.
How long can you soak apples?
By Clifford from NE
For what purpose would you "soak" apples? Can you provide a little more information that might help someone provide an answer?