• When possible, preserve fresh, locally-grown apples for the best quality and nutritional value.
• Know when fresh apples are available in your state with this seasonal food guide.   

• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection & Ingredients

• Select fresh, mature, ripe fruit. Do not use fruit that show signs of decay or mold.
• 2 1/2-3 pounds full-flavored apples that are crisp and firm, not mealy in texture will yield approx. 1 quart 
• Anti-darkening treatment 
  • Ascorbic acid (Vitamin C)
  • Commercial ascorbic acid mixture (follow manufacturer’s directions for treating fruit) 
• Sugar for sugar or syrup pack (optional) 
  • NOTE: Unsweetened, dry packed fruits will lose quality faster than those packed in sugar or syrup.

2. Equipment

• Cooking pot (if using liquid pack method)
• Colander
• Cutting board
• Peeler
• Knife
• Ruler/headspace tool
• Use clean packing containers and materials that are moisture and vapor-proof/resistant:
• Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
  • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
  • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
  • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
• Flexible bags or wrappings (plastic freezer bags, freezer paper and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
  • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment

• Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Fruit

• Thoroughly wash apples.
• Peel and core. Slice medium apples into 1/12's; large apples into 1/16's. 

 5. Pack Fruit

• Syrup pack is preferred for apples to be used for uncooked desserts or fruit cocktail.
• Sugar or dry packs are good for pie making.

Choose one of the following packing methods:

Unsweetened (Dry) Pack-

• To prevent darkening, dissolve 1/4 teaspoon (750 mg) ascorbic acid in 1/4 cup cold water for each quart of fruit. Sprinkle over the fruit.
  • If using commercial ascorbic acid mixture, follow manufacturer’s directions.
• Pack apples into containers and press fruit down, leaving proper headspace for the container type (see Headspace table below).
• Before sealing, make sure sealing edges are free of moisture or food.
  • If using flexible bags or wrap, remove as much air space as possible.
• Seal.

Sugar (Liquid) Pack-

• To prevent darkening, dissolve 1/4 teaspoon (750 mg) ascorbic acid in 1/4 cup cold water for each quart of fruit. Sprinkle over the fruit.
• • If using commercial ascorbic acid mixture, follow manufacturer’s directions.
• Mix 1/2 cup sugar with 1 quart sliced fruit. 
• Pack apples into containers and press fruit down, leaving proper headspace for the container type (see Headspace table below). 
• Before sealing, make sure sealing edges are free of moisture or food.
  • • If using rigid containers, place a small piece of crumpled water-resistant paper on top to hold fruit down.
    • If using flexible bags, remove as much air space as possible.
• Seal.

Syrup (Liquid) Pack-

• A 30% sugar syrup is recommended for most fruits.
  • Lighter syrups (10-20%) are lower in calories and desirable for mild-flavored fruits, such as melons.
  • Heavier syrups (40-50%) may be needed for very sour fruits. 
  • Plan for 1/2 to 2/3 cup syrup for each pint of fruit.
• To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear.
  • Cool syrup before using. (Syrup can also be prepared the day before and refrigerated until ready to use.) 
  • To prevent browning, add 1/2 teaspoon (1500 mg) ascorbic acid to each quart of cooled syrup. 
  • • If using commercial ascorbic acid mixture, follow manufacturer’s directions.
• Add 1/2 cup syrup to each pint container/1 cup syrup to each quart container.
• Press fruit down in containers and add enough syrup to cover.
• Leave proper headspace for the container type (see Headspace table below).
  • If using rigid containers, place a small piece of crumpled water-resistant paper on top to hold fruit down.
  • If using flexible bags, remove as much air space as possible.
• Before sealing, make sure sealing edges are free of moisture or food.
• Close and carefully seal the container. 

6. Store

• Freeze as quickly as possible to 0°F or below.
  • For quickest freezing, place containers in single layer in freezer.
• Label containers with the name of food, date, and type of pack.
• Most fruits will maintain high quality for 8-12 months at 0°F or below.