Freezing and Defrosting Applesauce: How to Do It Correctly

Applesauce is very easy to freeze because the amount of work is limited. Afterwards you always have a sweet, healthy snack at hand. You can find out how to do this in this article.

Freeze applesauce: This is how it works

If you have a few apple trees in the garden, the harvest of the healthy fruit is usually very plentiful. However, the shelf life of apples is limited, so you have to come up with something to make the fruit last as long as possible. In addition to drying the apples, applesauce is a popular way to increase shelf life.

  • Think in advance how big the portions are that you consume at once. So you can estimate the size of the containers well.
  • In addition to ice cube trays for very small portions, closable mason jars are otherwise suitable for freezing the apple sauce.
  • Before freezing the applesauce , wash any containers you intend to use for freezing with hot water to make them as sterile as possible.
  • Only fill in the applesauce when it has completely cooled down.
  • Make sure you only fill glasses up to 70 percent. If you fill the glasses too full, they can quickly burst.
  • If you refine the applesauce with cinnamon and/or vanilla, it also tastes delicious as ice cream.

Defrost frozen applesauce: Allow time

The frozen applesauce has a shelf life of around twelve months, so you can easily bridge the time until the next apple harvest. Cleverly, you label the freezer containers with a corresponding date.

  • The best way to defrost the applesauce is in the refrigerator. Place the container in the fridge overnight and you can enjoy it the following day.
  • If there are unexpected visitors at the door and it has to be quick, place the container with the frozen apple sauce in lukewarm water. Here, too, you must plan a few minutes.
  • If you have applesauce ice cream in the freezer, serve it frozen, of course. Maybe decorate it with rum raisins and/or homemade apple chips. Natural yoghurt tastes quite good with both the applesauce ice cream and the applesauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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