Freezing Apples
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Here’s my easy step-by-step guide to freezing apples that taste fresh once thawed. All you need is fresh apples, water, and salt.
Did you know you can freeze fresh apples? If you end up with an overwhelming haul of apples from the orchard or your garden this fall, don’t think you have to bake lots of apple pies (although I also have an excellent frozen apple pie recipe). Instead, it takes just a few easy steps to freeze apples to use later.
The only things you need for freezing apples are fresh apples, salt, water, and some ziplock freezer bags for storage. I’ve included step-by-step instructions below and in the printable recipe card for easy access. This is the method my mama’s stepmother taught her back in the day. But blanching fresh apple slices in salt water prevents them from turning brown. So once they defrost your apples will still look and taste fresh. How good is that?
You can use whichever apples you have on hand. Keep scrolling for some recipes that would be perfect to make with these frozen apples. They make a great and can be used in muffins, cakes, and so much more.
Okay, who’s ready to learn how to freeze apples?
Recipe Ingredients
- Fresh apples
- Salt
- Water
How to Freeze Apples
First, pour about a cup of warm water into a large bowl and add about 1/4 of a cup of salt.
Stir until salt dissolves.
Add the remaining water.
This water should be cold.
Now we’re gonna peel our apples and slice them up one at a time.
Cut apples however you prefer.
I usually do sections.
Be sure to remove the core.
There we go!
As you cut them, place all of the fresh apple slices in the salt water.
I left the skins on some of mine because I prefer my fried apples to have the skin on.
Push them down in the water a bit and make sure they all get submerged well at some point.
After they have soaked for a few minutes, drain them in a colander.
Then place the sliced apples in a freezer bag and label it.
Laying them out flat like this when you freeze them will keep them from sticking together and allow them to thaw more quickly.
Here is a bag of apples a few days later, frozen and still beautiful thanks to the wisdom of the “old folks”.
Storage
Your apples will last in the freezer for up to 12 months when stored properly. Thaw them at room temperature or in the fridge, but you can also use them in baking straight from frozen if you like.
Recipe FAQs
What are the best apples to freeze?
This method works for any type of apple, like or . Today I am freezing Jonagold and Fuji. If you’re going to be freezing them for an apple pie later, you might want to cut up a few Granny Smith apples and include some in each freezer bag.
Can you freeze whole apples?
You can. However, it’s much easier to freeze apple slices if you’re going to use them for baking purposes later on. It’s also easier to store apple slices in the freezer.
Can I freeze apples with the skin on?
Yes, you can either peel the apples or leave the skin on, the choice is yours.
Do frozen apples have a salty taste?
No, the salt water solution doesn’t leave the apples with a salty taste.
Is there another way to blanch apples?
Yes, before freezing apples you can blanch them in a lemon water solution instead. Substitute the salt for 2 tablespoons of lemon juice but follow the remaining directions.
What can you make with frozen apple slices?
Here are some recipes you can make with frozen apple slices:
- Apple Cake With Caramel Fudge Icing
- Apple Bran Muffins
- Homemade Apple Fritters
- Apple Bread
- Apple Butter in the Crock Pot
- Snickers Caramel Apple Salad
- Apple Crisp in the Slow Cooker
- Apple Snack Cake (Right From The Orchard)
Ingredients
- apples
- 1 gallon water
- 1/4 cup salt
Instructions
- Place one cup of warm water in a large bowl and stir in salt until it dissolves. Add the remaining cold water.1 gallon water, 1/4 cup salt
- Peel and slice apples (you can leave the skin on them if desired).apples
- Place each apple slice in the salt water as you go along. When done with all your apples, stir the water a bit to make sure all slices have been submerged. Drain in a colander.
- Place immediately in a freezer bag, label, and freeze.
“The wisest mind has something yet to learn.”
~George Santayana.
Do you dry them or package them damp?
I package mine damp.
Losing my Dad at a young age, my Mom was a 35 yr. old widow with 4 young girls. We had a wonderful childhood because of her, and always credit her with many, many great qualities! Because of her own heart wrenching reality to our happy and complete family, she always taught us to be self-sufficient. Love completely, but always know how to stand on your own two feet! To this day, my Mom continues to be the heart and soul of our very large and growing families!! Amen to wonderful Mamas!!! She raised 4 more passionate Mamas to add to the mix!! 😉 (Of course this is just one teeny tiny tidbit of all her fabulous lessons and traditions she has passed along to us!! I could write you a book, but I will keep it shortened to a post!!) 🙂
What a wonderful Mama you had Judy!!
How long will they last using this process??
I try to use within six months, personally.
Did I read that right? 1/4 cup of salt?? Tried this but my apples were way too salty…
Yes, 1/4 cup of salt preserves their color and crispness, but you should make sure it is dissolved in the water and don’t soak them for a time, just dip them and make sure they get submerged, then take them out.
Love your recipes, your family stories and the wisdom you live by. God made this earth to sustain all humans, we will always have. The earth is temporal, but humans live FOREVER. Bible truth.
When cutting up my apples for freezing I use Fruit-Fresh. Slice into a large bowl, sprinkle the Fruit-Fresh keep adding apples slices and Fruit-Fresh, stir until all slices are covered. Either freeze on a cookie sheet and put into large bag or put into seperate bags. I measure out, say 3 apples for the Apple Doppler Cake and etc. The individual frozen ones can be used for frying, pancakes etc. No matter how you freeze apples they will be limp when thewed, because of all the water.
God Bless and may he grant you years to keep doing the wonderful work you do with family and food.
Thank you for sharing LaVona!!! Blessings to you as well!
Just an observation: the recipe above states that the apples should be soaked for a few minutes, not dipped. Would you please clarify?
I put them in there as I’m slicing. When I’m done slicing, I scoop them out 🙂
Sprinkle apples (or any fruit) with powdered ascorbic acid or dissolve vitamin C tablets in a small amount of water and submerge fruit in it and it will not turn brown nor will taste of fruit be affected. When making applesauce, toss a vitamin C tablet in while it is cooking and your applesauce will remain light in color. I use approximately 100 mg. per quart of sauce.
I thawed my apples out and they were spongy. Did I do something wrong?
The same thing happened to me!
Don’t thaw them— use frozen in your pies, cakes, muffins, whatever.
Christy, you always touch my heart with all your memories of family and how important they are. I am a caregiver for my Mom who is 87 yrs. old, and I have to admit I sometimes become weary, but thank you for reminding me to live every moment enjoying my time that I have with her. My Grandma was from Alabama, and I will always remember special times with her. She was a great cook, especially fried apple pies!! Grandpa always grew peanuts for us Grandchildren, and many happy memories of going to the garden with them and all the flowers along the path. Thank you so much for always being an inspiration, God bless you………
Marlowe, I am also from Alabama and my Aunt used to make fried apple pies that were really delicious. I have been trying to get the recipe for them but no one seems to have it and my aunt recently passed away. Can you help with this. It seems that she used dried apples and canned biscuits, or maybe I’m wrong about the biscuits.
I have that recipe on here both with canned biscuits and homemade crust. I’ll post link if ya can’t find it soon as I’m home
This is how I froze my apples earlier this year and when I thawed them out to make fried apples, the apples were spongy. Is that from freezing or the type of apple? Thanks!