Freezing apples is easy with core food safety practices

By Carol Ann Burtness, University of Minnesota Extension

ST. PAUL, Minn. (10/19/2009) —There are more than 2,500 apple varieties in the United States, and nearly as many ways to use them. A University of Minnesota Extension publication, “Apples for Minnesota and their Culinary Uses” (http://www.extension.umn.edu/distribution/horticulture/DG1111.html) explains which varieties are best for various uses.

First, refrigerate your apples if you won’t use them soon after picking. Cool air keeps apples juicy and crisp. Apples stored at room temperature deteriorate 10 times faster than refrigerated apples. Refrigerate apples in plastic bags with small air holes. Do not place apples close to foods with strong odors since the odor may be picked up by the apples. 

Wash apples before eating or preserving. To wash, rub each apple under running water or use a clean, soft scrub brush, and dry it with a clean paper towel. Washing apples in a sink filled with water is not recommended since standing water can spread contamination from one apple to another. 

Cover and refrigerate sliced apples if they are not eaten within 2 hours of preparation. This reduces browning and maintains quality and safety.

Freezing, when done safely and properly, is one of the easiest methods of food preservation. Begin with apples that are crisp and firm, not mealy in texture. These are usually the varieties listed as good for pie.

Start with high quality apples without any signs of decay. Do not preserve “fallen” apples (fruit that has blown off the tree) because they are more likely to contain mold spores, which can result in spoilage of the preserved products.

Frozen apples keep better texture and flavor if they are packed in sugar or a sugar syrup. However, you can freeze unsweetened apple slices if you are going to cook or bake them in pies or cobblers. 

One option for freezing is “tray-freezing” individual slices. To freeze apple slices:

1. Slice apples to desired thickness.

2. To prevent browning, treat them. The most common treatment is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial mixtures (e.g. Fruit-Fresh brand). Placing apples in lemon juice solutions or in sugar syrup works; however, these methods are not as effective as treatment with ascorbic acid.

3. Freeze apple slices in a single layer on a metal baking sheet until frozen (2-3 hours).

4. Transfer frozen apple slices to a freezer bag. Remove as much air as possible from the bag. The apples will remain separated which makes it easy to measure out for recipes.

5. Pour out the amount of frozen apple slices needed, reseal the bag and return to the freezer. 

For a quick microwave applesauce, place frozen apple slices in a microwave-safe dish. Add a small amount of water. Cover and microwave on high until tender. Microwaving frozen slices from two apples on HIGH takes about 5 minutes; stir once during cooking. Add sugar and cinnamon to taste after cooking.

Any use of this article must include the byline or following credit line:
Carol Ann Burtness is a food science educator with University of Minnesota Extension.

Media Contact: Catherine Dehdashti, U of M Extension, (612) 625-0237, ced@umn.edu

URL: http:// www.extension.umn.edu/extensionnews/2009/apples-freezing-safety.html  This page was updated Mar. 8, 2010 .
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