Michigan State University Extension
Preserving Food Safely - 01600980

FREEZING APPLESAUCE Select full-flavored apples. Wash apples, peel if desired, core and slice. To each quart of apple slices,

add 1/3 cup water and 1/4 tsp. ascorbic acid; cook until
tender. Cool and strain if necessary. Sweeten to taste
with 1/4 cup sugar for each quart (2 pounds) of sauce.

Pack into containers, leaving 1/2-inch headspace.

Seal, label and freeze.

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