Apples are generally peeled, sliced, and cored before being frozen, and they can be frozen using a variety of different methods. Each method is better suited for different uses, but the dry pack method tends to be the most versatile. Here is how to freeze apples using the popular dry pack method, and also instructions for using salt water, syrup, and whole apples.
Edit Steps
- Wash the apples. Rinse the apples under cold running water, scrubbing them gently with your fingers to remove surface dirt. Dry well.
- Peel the apples. Use a vegetable peeler or paring knife to remove the thin layer of skin surrounding the apple.
- If you have it, you can also use a crank apple corer with a peeling attachment. These devices allow you to peel the apple as you core it, getting two steps done in one.
- If you have it, you can also use a crank apple corer with a peeling attachment. These devices allow you to peel the apple as you core it, getting two steps done in one.
- Cut the apples into slices. Use a sharp knife to cut the apples into your desired slice-size.
- Cut the apple into halves, and then into quarters.
- Use a paring knife to cut away the core if you have not already cored the apple with an apple corer.
- Cut the quarters in halves, thirds, or quarters. These will be the final slices you use to freeze the apples.
- Cut the apple into halves, and then into quarters.
- Prevent the apples from browning. Brush the apples with a mixture of 1/2 tsp (1500 mg) ascorbic acid and 3 Tbsp (45 ml) water.
- You can also brush the apple slices with diluted lemon juice to accomplish the same task.
- You can also brush the apple slices with diluted lemon juice to accomplish the same task.
Method One: Dry Pack
- Place the apple slices on a cookie sheet and freeze.[1] Line the apple slices on a cookie sheet covered in parchment paper. Freeze 2 to 3 hours or until firmly solid.
- Make sure the apple slices are in a single layer and are not touching one another. The benefit of this method is the apple slices are frozen individually, making it easy to use as much or as little at a time as needed. If the apples overlap or touch during this initial freezing, however, they will be stuck together until you thaw them, thereby removing this benefit.
- Make sure the apple slices are in a single layer and are not touching one another. The benefit of this method is the apple slices are frozen individually, making it easy to use as much or as little at a time as needed. If the apples overlap or touch during this initial freezing, however, they will be stuck together until you thaw them, thereby removing this benefit.
- Transfer the frozen apple slices to a container. After the slices are frozen solid, remove them from the cookie sheet using a flat spatula and transfer them to a freezer-safe plastic container.
- Alternatively, you can use freezer-safe resealable plastic bags. Just make sure to press out as much air from the bag as possible when sealing.
- Alternatively, you can use freezer-safe resealable plastic bags. Just make sure to press out as much air from the bag as possible when sealing.
- Freeze. Label the containers with the current date and freeze the apple slices for 6 to 9 months or until you notice freezer burn starting to form.
- Apples frozen using the dry pack method can be used for virtually any culinary use.
Method Two: Salt Water
- Dissolve salt in a bowl of water.[2] Fill a large bowl with cold water and add 2 Tbsp (30 ml) of salt per 1 gallon (4 liters) of water. Stir until the salt is completely dissolved.
- The salt acts as a preservative, prolonging the amount of time you can store the apple slices without them going bad or getting freezer burn.
- Soak the apple slices in the salt water. Add the apples to the salt water and let them soak for a few minutes.
- Depending on how many apple slices you have, you may need to do this in batches.
- Make sure the apple slices are submerged under the water. If they will not stay beneath the surface, gently press them beneath the water using a spatula so all sides are exposed to the salt water.
- Depending on how many apple slices you have, you may need to do this in batches.
- Strain the apples. Pour the contents of the bowl through a colander to strain the apples.
- If you still need to use the salt water for additional batches, strain the apple slices by removing them with a slotted spoon.
- Do not rinse the apples.
- If you still need to use the salt water for additional batches, strain the apple slices by removing them with a slotted spoon.
- Transfer the apple slices to plastic freezer bags. Spread the slices out as much as possible to prevent them from sticking together while they freeze.
- Squeeze out as much excess air as possible as you seal the bag.
- You could also use a freezer-safe plastic food container, but be aware the apple slices will likely freeze together into a solid mass if piled on top of one another.
- Squeeze out as much excess air as possible as you seal the bag.
- Freeze the apple slices. The slices can stay fresh for 6 to 12 months when frozen using this method.
- Try to keep the bag as flat as possible during this time to prevent the apples from freezing together.
- Apples frozen using this method are especially suitable for pies, baked apples, and other sweetened, baked apple dishes.
Method Three: Syrup Pack
- Create a syrup mixture. Mix 2 cups (450 ml) of sugar with 3 cups (750 ml) of cold water in a large bowl until the sugar is dissolved.[3]
- If desired, you can also add 1/2 tsp (1500 mg) ascorbic acid to the syrup to help prevent the apples from browning.
- Add the apples to the syrup. Transfer the apple slices to the bowl of syrup and mix with a spatula or large spoon until the slices are thoroughly and evenly coated.
- You can also coat the apples by pouring the syrup and the slices into a large plastic bag and turning the bag multiple times.
- You can also coat the apples by pouring the syrup and the slices into a large plastic bag and turning the bag multiple times.
- Pack the apples into freezer bags. Use a slotted spoon to transfer the apple slices from the bowl of syrup to a resealable, freezer-safe plastic bag.
- Squeeze out excess air from the bag as you seal it.
- Don't worry about draining off the excess syrup. You do not want large globs of syrup in the bag, but some syrup is necessary to help preserve the apples.
- If desired, you can also use a freezer-safe plastic container instead of a bag.
- Squeeze out excess air from the bag as you seal it.
- Freeze. When kept this way, frozen apples can retain their quality for 6 to 12 months.
- Syrup-packed apples are best used for uncooked desserts and fruit cocktails.
Method Four: Freezing Whole
- Wash the apple. Rinse the apple under running water, scrubbing the skin gently with your fingers to remove any dirt.
- Dry thoroughly with clean paper towels.
- Do not cut the apples into slices as you would with other methods.
- Dry thoroughly with clean paper towels.
- Remove the core. Place a hand-held apple corer over center of the apple and press down firmly. The corer should pierce through the apple, completely separating the core. Pull the corer and the core out.
- If you do not have an apple corer, use a long paring knife to cut a hole all the way through the thickness of the apple and around the core.
- More elaborate apple corers remove the skin and the core. This can be especially useful if you plan on needing to remove the peel when you use the apple later.
- To save time, skip this step. Coring the apple is optional, but it is recommended. Processing the apple after taking it out of the freezer can be difficult. By removing the core beforehand, you have at least performed the most basic form of processing.
- If you do not have an apple corer, use a long paring knife to cut a hole all the way through the thickness of the apple and around the core.
- Dunk the apple in ascorbic acid. Mix 1/2 tsp (1500 mg) into 3 Tbsp (45 ml) of water. Pour this mixture through the cored-out center and along any peeled sides to prevent browning.
- Alternatively, you can also soak the apples in a small amount of lemon juice or use a mixture made from 1/2 tsp (1500 mg) Vitamin C and 1 quart (1 liter) cold water.
- Alternatively, you can also soak the apples in a small amount of lemon juice or use a mixture made from 1/2 tsp (1500 mg) Vitamin C and 1 quart (1 liter) cold water.
- Wrap the apple in plastic wrap.[4] Bring the plastic wrap around all sides of the apple, twisting it at the top and securing the twist with a metal clip.
- Alternatively, place the apple in a resealable plastic bag. Place the apple inside the bag and seal it tightly, pressing out as much excess air as possible.
- Alternatively, place the apple in a resealable plastic bag. Place the apple inside the bag and seal it tightly, pressing out as much excess air as possible.
- Freeze. A whole apple can last approximately 6 months in the freezer without going bad or getting much freezer burn.
- It is best to use frozen whole apples for culinary uses that require whole apples, like apple dumplings, baked whole apples, or slow-cooked whole apples.
- Finished.
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Edit Tips
- Consider the variety. The texture and taste of an apple will change when you freeze it, but some varieties hold up better than others. Sweet apples, like Fuji and Gala varieties, maintain their taste better than tart apples. Pie apples, like Golden Delicious, Rome Beauty, Jonathan, and Granny Smith, maintain their texture better than mealy apples, like the Red Delicious.
- Only freeze high-quality apples. The apples must not be bruised or rotted, and they should be both firm and ripe.
Edit Things You'll Need
- Apple corer
- Vegetable peeler
- Paring knife
- Baking sheet
- Parchment paper
- Flat spatula
- Large bowl
- Large spoon
- Freezer-safe resealable bags or freezer-safe plastic containers
- An environment that is capable of reaching subfreezing temperatures, eg. a freezer
Edit Warnings
- Freezer-burn stings, wear mittens