FREEZING APPLES
Michigan State University Extension 
Preserving Food Safely - 01600357 
08/03/99 

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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