FREEZING APPLESAUCE
Michigan State University Extension 
Preserving Food Safely - 01600980 
08/03/99 

Select full-flavored apples. Wash apples, peel if desired, 
core and slice. To each quart of apple slices, 

add 1/3 cup water and 1/4 tsp. ascorbic acid; cook until 
tender. Cool and strain if necessary. Sweeten to taste 
with 1/4 cup sugar for each quart (2 pounds) of sauce. 

Pack into containers, leaving 1/2-inch headspace. 

Seal, label and freeze. 


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