Michigan State University Extension
Preserving Food Safely - 01600357
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.