Q. I love taking my kids to the local apple orchard in the fall to go apple picking. We bring home bags full of apples, and then spend the weekend baking, making pies, tarts, and muffins. I also always cook up a huge batch of apple sauce, to preserve for the winter. I usually can my applesauce, and keep it in the pantry in glass jars. This year my schedule is busier than usual, and I really don’t want to have to go through the fuss of canning all that applesauce. I have a huge chest freezer, and would prefer to just freeze the applesauce instead, but I don’t want it to taste bad when I thaw it out. Can you freeze applesauce?
A. Yes, you can certainly freeze applesauce! In fact, applesauce freezes incredibly well, and lasts longer than many frozen sauces since it doesn’t contain any milk ingredients. Freezing applesauce is quick and easy, and will ensure you have great tasting sauce all winter long. Any freezer-safe container will work for freezing the sauce. However, if you are planning on freezing a large quantity but only eat small amounts at a time, freezing the sauce in smaller serving sizes might be a better idea than freezing it in large batches. Small freezer bags would work well here.
How to freeze homemade applesauce?
To freeze applesauce, start by making your sauce according to your recipe. Allow the sauce to cool completely, and then give it a good stir for consistency. Measure your servings according to how much you would use at one time. For example, for a family of four, 1 cup might be a good serving. Using a measuring cup can make the process easier.
Place the freezer bags in a bowl and fold the bag over the edge for easier handling. Scoop the applesauce into the bags, then unfold the edges and squeeze out the excess air. Seal the bag, then label and date it. Frozen applesauce will keep for up to a year. Lay the bags flat in the freezer stacked on top of each other to save space.
How to thaw frozen applesauce?
To thaw frozen applesauce, remove the bag from the freezer and place it in the fridge for several hours or overnight. The water may separate a little bit from the apple, but giving the applesauce a good stir will reincorporate the liquid and return the applesauce to its original texture.