National Center for Home Food Preservation Freezing Applesauce National Center for Home Food Preservation http://nchfp.uga.edu

Disclaimer and Document Use This slide show is a photographic description of steps in freezing applesauce at home. Additional information on freezing fruits and fruit products at home can be found in So Easy to Preserve, 6th ed., or at http://nchfp.uga.edu/how/freeze.html Permission to post on other websites must be requested. © University of Georgia, 2017

Before Beginning the Freezing Process Wash hands and clean your working area. Gather and prepare materials needed. Make sure you wear appropriate clothing, hair restraint. 3

Selecting Freezer Containers A rigid freezer container works best for applesauce. The container must be: Durable and leak proof Resistant to moisture, oil and grease Able to protect foods from absorption of off flavors or odors Protect food from drying out and causing freezer burn Easy to seal and mark Make sure to wash and dry freezer containers before use. More about freezer containers: http://nchfp.uga.edu/how/freeze/containers.html 4

Making Applesauce and Cooling Make applesauce per desired recipe. Make sure to cool completely before packaging. 5

Packaging the Applesauce When it is time to package the applesauce, start by washing your hands and cleaning the work area. Pack the applesauce into rigid plastic freezer containers by using spoon or ladle. Avoid trapping air bubbles and getting sealing edges of the container dirty. 6

Packaging the Applesauce, cont. Leave correct headspace: ½-inch for pint size 1 inch for quart size 7

Packaging the Applesauce, cont. Wipe the rim of the container with a damp paper towel to remove any excess applesauce. Then make sure the rim is dry. This will help keep the lid tightly sealed and secured. Any food or liquid left in the sealing area will freeze, expand, and loosen the seal. Note: Gloves are not necessary at home; they were used due to specialty nail embellishments and jewelry in this instance. Clean, washed hands are acceptable for home preparation. 8

Packaging the Applesauce, cont. Seal the lid on the container, releasing all of the air. Make sure all edges are fitted and sealed tightly before freezing. 9

Packaging the Applesauce, cont. Secure the freezer container edges with freezer tape, if desired, to make more airtight. 10

Packaging the Applesauce, cont. Label the applesauce by writing with a dark permanent maker on freezer tape or directly onto the container. The label should include: Product name Packaging date Number of servings Name of the food. Any extra ingredients or seasonings you might want to remember when it is time to use it. 11

Packaging the Applesauce, cont. Place the packaged applesauce in the freezer in an upright position. Leave space between packages so air can circulate freely. Rapid freezing protects against the formation of large ice crystals that hurts the quality of the sprouts. After packages are frozen, they can be moved closer together or stacked for storage. 12

Packaging the Applesauce, cont. Keep your freezer set at 0°F or lower all the time for best quality frozen fruits. Enjoy when you are ready to eat! Best if eaten within 8 to 12 months. Thaw your applesauce in a refrigerator at 40oF or colder. Place with other ready-to-eat foods, above raw meat, poultry or seafood. 13

Reference and Credits Andress, E.L., and Harrison, J.A., Eds. (2014). So Easy to Preserve, 6th ed. Athens, GA: University of Georgia Cooperative Extension. This slide set was developed by Yixuan Wang as a student project in FDNS 5910, Department of Foods and Nutrition, The University of Georgia. All images are original photography. Edited by Extension faculty and staff of the Foods and Nutrition Department, University of Georgia. Contact: Elizabeth Andress, Ph.D., Extension Specialist, eandress@uga.edu. Permission to post on other websites must be requested. © University of Georgia, 2017 14