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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