Frozen Apples


Quantity: 1 bushel (48 lbs) yields 32 to 40 frozen pints. 1-1/4 to 1-1/2 lbs yields 1 frozen pint.

Quality: When you plan to use apples in uncooked desserts or fruit cocktail, the syrup-pack method is preferred. A sugar or unsweetened pack is good for pie making. Select full-flavored apples that are crisp and firm, not mealy in texture.


  1. Wash, peel and core. Slice medium apples into 12 sections, large ones into 16. 
  2. Follow directions below for style of pack desired.

Syrup pack: Use 40% syrup. To prevent browning, add 1/2 teaspoon crystalline ascorbic acid (vitamin C) to each quart of syrup. Slice apples directly into syrup in container starting with 1/2 cup syrup to a pint container. Press fruit down in containers and add enough syrup to cover, leave headspace, seal and freeze.

Sugar pack: To prevent browning of apples, treat each quart with 1/2 teaspoon of ascorbic acid dissolved in 3 tablespoons of cold water, or steam blanch for 1-1/2 to 2 minutes. Mix 1/2 cup sugar with 1 quart (1-1/4 pounds) of fruit. Pack apples into containers and press fruit down, leave headspace, seal and freeze.

Unsweetened pack: Follow the directions for sugar pack, omitting the sugar. Treated apple slices can also be frozen first on a tray and then packed into containers as soon as they are frozen.


So Easy to Preserve, 5th ed, 2006