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.
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.