Michigan State University Extension
Preserving Food Safely - 01600357
10/13/97

### FREEZING APPLES

    Apple,
    slices

     Syrup  pack is preferred for apples to be used  for  fruit

    cocktail
     or  uncooked dessert.  Apples packed in  sugar  or

    frozen
     unsweetened  are good for pie  making.   For  better

    quality,
     slice  apples  into an  ascorbic acid  solution to

    prevent
    darkening.

     Select  full-flavored apples that are crisp and firm,  not

    mealy
    in texture.  Wash, peel and core.  Slice medium apples

    into
      twelfths,  large  ones  into  sixteenths,  and   drop

    immediately
    into ascorbic acid/citric acid mixture.

     Pack in one of the following ways:

     Syrup  pack

     Use 50 percent syrup (1 cup sugar to  1 cup water).  For a

    better
     quality frozen  product, add  1/2  teaspoon ascorbic

    acid
    to  each  quart  of syrup.  Slice apples directly  into

    cold
    syrup in a container, starting  with 1/2 cup syrup to a

    pint
    container.   Press fruit  down in  containers  and  add

    enough
    syrup to cover.  Seal, label and freeze.

     Sugar  pack

     Over each quart (1 1/4  pounds)  of  apple slices sprinkle

    evenly
    1/2 cup sugar and stir.  Pack apples into  containers

    and
    press fruit  down, leaving  headspace.  Seal, label  and

    freeze.

    Unsweetened
    pack

     Follow directions for sugar pack, omitting sugar.

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