Preparation Syrup Pack is preferred for apples to be used for uncooked desserts or fruit cocktail. A sugar or dry pack is good for pie making.
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.
Syrup Pack Use cold 40 percent syrup. To prevent browning, add 1/2 teaspoon (1500 mg) ascorbic acid 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. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze.
Sugar Pack To prevent darkening, dissolve 1/2 teaspoon (1500 mg) ascorbic acid in 3 tablespoons water. Sprinkle over the fruit. Or, apple slices can be steam blanched for 11/2 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, leaving headspace. Seal and freeze.
Dry 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. For more information, see other unsweetened packs.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.