Preserve the Harvest: Freezing Apples
A little prep now means local apples can be enjoyed long after apple season ends. Frozen apples are perfect for pies, crisps, muffins, sauces and other cozy fall and winter favourites.
How to Freeze Apples
- Wash, peel & core - Peeling is optional depending on how you plan to use them. Cut into slices or chunks.
- Prevent browning - Toss the apples with a little lemon juice. A simple ratio is about 1 tablespoon lemon juice to 4 cups water for a quick dip.
- Drain & dry - Drain well and gently pat dry so you aren't adding excess moisture to the freezer.
- Flash freeze - Arrange the apple pieces in a single layer on a parchment-lined baking sheet. Freeze until firm, about 2–3 hours.
- Pack - Transfer to freezer bags or airtight freezer containers, removing as much air as possible.
- Label & freeze - Add the variety and date. For best quality, plan to use them within about 8–12 months.
Homestead Tip: Freeze apples in measured portions - for example, 4 or 6 cups per bag. When you're ready to make an apple crisp or pie, you've already done half the work.