Michigan State University Extension
Preserving Food Safely - 01600980
10/13/97

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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