Ask Extension Database, NDSU Extension Service Ask Extension for answers to commonly asked questions. NDSU Extension Service Nutrition Specialists Use firm, crisp, and ripe apples for freezing. Make sure they are free from bruises and decay and are not mealy. Varieties suitable for pie and sauce freeze well.
Apples also differ with variety and stage of ripeness, so test with a few packages.
About one and one-fourth pounds of fresh apples make a pint for freezing. Wash, peel, quarter and remove cores, then slice into pie slices. If you want to freeze apples raw for use for cooking, slice them into a solution of ascorbic acid and water, or use an ascorbic-citric mixture solution. Drain well and then use dry pack, sugar pack of syrup methods. You might want to place slices of pie apples in aluminum pie plates and wrap with heavy-duty foil.