Freezing Apples in Syrup
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6
pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure
freezer bags.
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg)*
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is
clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or
equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup
before using. Select fresh full-flavored apples that are crisp and firm, not
mealy in texture. Wash, peel and core. Slice medium apples into twelfths and
large apples into sixteenths. Place 1/2 cup syrup in each pint-size container
and slice each apple directly into chilled syrup. Press apples down in
containers and add enough syrup to cover apple slices. Leave 1/2 inch headspace
in each pint (or 1 inch in each quart-size container). Place a small piece of
crumpled water-resistant paper, such as waxed paper, on top of each container to
hold apples slices down under syrup. Seal, label, date and freeze at 0°F or
below. Use within one year.
# To use lemon juice: drop apple slices into a solution of two tablespoons lemon
juice and two quarts water. Drain well before covering with syrup.