Michigan State University Extension
Preserving Food Safely - 01600980
10/13/97

### FREEZING APPLESAUCE Select full-flavored apples. Wash apples, peel if desired, core and slice. To each quart of apple slices,

    add
     1/3  cup water and 1/4 tsp. ascorbic acid;  cook  until

    tender.
      Cool  and strain if necessary.  Sweeten  to  taste

    with
    1/4 cup sugar for each quart (2 pounds) of sauce.

     Pack into containers, leaving 1/2-inch headspace.

        Seal, label and freeze.

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