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Oct 5, 2006 09:14 PM

freezing applesauce

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.

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  1. 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


      What else do you add citric acid to?

    2. 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. 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

          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. 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

            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

              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. 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

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