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freezing applesauce

tweetie Oct 5, 2006 09:14 PM

So many recipes call for substituting apple sauce for the fat ingredient. I've never done this but I'm thinking of giving it a try. Being a bit obsessive about processed, prepackaged foods I'd like to make my own but will never use a quart of it before it goes off---assuming that it will go bad.

I know the little Mott's cups are so handy for some, a small quantity with no shelf life but I just don't want to go there. Can I freeze small portions, (1/4 cup muffin tin) or will it become too watery?

Thanks for your advice and any contributions to the topic.

  1. l
    LindyHopper Mar 9, 2007 12:00 PM

    I go apple picking in the fall and freeze applesauce in ziploc bags. I use Jonagold apples, and don't add sugar or citric acid. The applesauce stays light-colored and delicious for at least a year.

    1. JMF Oct 6, 2006 08:55 PM

      Freeze it in ice cube trays. If you measure how much each cube hole in the tray holds then you will have exact amounts to work with.

      1 Reply
      1. re: JMF
        sweet ginger Oct 7, 2006 12:21 AM

        Most ice cube trays make cubes that are approximately 2 tbs. So, 2 cubes is about 1/4 c.

      2. Peter Oct 6, 2006 04:09 PM

        I expect store-bought appelsauce will freeze just fine.

        Every fall I go apple picking upstate, come back with tons of apples, and make several gallons of homemade applesauce.

        I freeze 90% of it and thaw it out over the course of the year. Even 10 months later it's just fine and the fact that it's been frozen is undetectable.


        2 Replies
        1. re: Peter
          lisa13 Oct 6, 2006 05:01 PM

          Me too! It's sooooooo wonderful to have homemade applesauce in the dead of winter - it has such a fresh, zingy flavor, it puts store bought to shame. I just thawed my last container from last year's batch, and it was delicious.

          1. re: Peter
            Chocolatechipkt Oct 8, 2006 11:13 PM

            That's good to know. Thanks! I don't add much sugar to my applesauce, if any at all, and the end of the last batch had moldy spots after a week or so. I'm going to try freezing it now.

            Just as a side applesauce note, I used lime juice instead of my usual lemon yesterday (to brighten the flavor), and I loved it! I do love limes ... lol.

          2. talkoftomatoes Oct 6, 2006 01:30 AM

            Canning intimidates me, but I have been making and freezing strawberry jam and applesauce for YEARS. It tastes so good; you can freeze it in tupperware or ziploc freezer bags. If you do the latter, write measurement amount on bag (ie 1 cup, 1/2 cup) with a permanent marker.

            Do you have a kitchen aid? I just slice up apples, boil them with 1/4 cup water or amaretto for 10-20 minutes until soft. Then squeeze them through the processor, it takes out all the seeds, skins and core. Out comes pink applesauce! I usually add 1/4 cup sugar for a huge bowl, but you don't need to. You can add a pinch of cinnamon or nutmeg, too if you like.

            Let us know how the baking turns out!


            1 Reply
            1. re: talkoftomatoes
              gardienne Mar 9, 2007 11:52 AM

              talkoftomatoes: when you said you have a kitchen aid, and you squeeze them through the processor, can you tell me what you are using? I have a Kitchen Aid mixer, is the processor an accessory for the mixer? Sorry for sounding stupid but Kitchen Aid makes a number of kitchen appliances... Thanks

            2. s
              sandra Oct 5, 2006 09:29 PM

              freeze one cup at a time in individual sandwich size freezer bags...or any size that suits your recipes...i usually substitute 1 cup of applesauce for 1/2 cup of oil in baking...

              1. f
                Fleur Oct 5, 2006 09:21 PM

                Apple sauce will keep in the fridge for quite a while if you make it with enough sugar, which acts as a preservative. I usally add a tsp of kosher salt to one quart and a pinch of citric acid if I am planning on keeping it.

                The Motts Natural in jars is very handy and inexpensive. I always keep the very small jar, made without sugar or anything else handy. It also comes in the individual cups.

                1 Reply
                1. re: Fleur
                  talkoftomatoes Oct 6, 2006 01:25 AM


                  What else do you add citric acid to?

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