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5 Tips for Freezing Applesauce. Cool the applesauce before freezing to maintain its texture. Freeze in portion-sized containers for easy use. Leave some headspace in the container to allow for expansion during freezing. Always label your containers with the date of freezing. Stir the applesauce after thawing to redistribute any water content.
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Step 2: Freeze in Ice Cube Trays. Grab your Ice cube trays and fill them up with the portion of applesauce to be frozen. Make sure you measure the amount of applesauce going into the cubes - this way you can tell exactly how much of the frozen cubes you'll need in your recipes later on. Place the ice cube trays in the freezer until the.
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Squeeze out excess air if you're using a freezer bag. Place your hands on top of the freezer bag and flatten the applesauce as much as you can. This will help squeeze air out of the sauce, making it easier to store. [2] 4. Leave 1 inch (2.5 cm) of head space if you're using a firm container.
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Step by step instructions. After making your homemade applesauce let it cool to room temperature. While your applesauce is cooling label quart sized freezer bags with homemade applesauce and the date that you are freezing your applesauce. Portion the applesauce in to the amounts that you normally use when you eat it.
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Roughly chop into 1-inch pieces. Add to a medium pot with 1½ cups water. Set over medium heat and bring to a simmer and cover. Cook, stirring occasionally, for about 20 minutes, or until the apples are breaking down and soft. (If the mixture is rapidly boiling, turn the heat down to medium-low.)
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Other add-ins: Add a splash of vanilla extract for the strawberry or mango versions. Or add some coconut for the pineapple applesauce. Other fruit flavors to try: pear, plum, cherry, blackberry, mixed berry (I use bags of frozen mixed berries for this). Feel free to mix some of these together, such as peach + pineapple, strawberry + mango.
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T he Food and Drug Administration said there have been at least 90 confirmed reports of sickened people connected to lead-contaminated cinnamon applesauce pouches that were recalled last year.
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Peel, core and roughly chop the apples. Place the apples, cinnamon, vanilla and water into a saucepan. Simmer for 15 minutes or until tender. Transfer ingredients to a blender and pulse until smooth. Spoon or pour the applesauce into reusable pouches. Serve and enjoy! Peel, core, and roughly chop the apples.
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Instructions: Open the straw part of a re-fillable food pouch. Blow into it to inflate the pouch, then open the pouch and stand up on the counter. Use a funnel to fill the pouch 3/4 full. Remove the funnel and seal the zipper on the pouch. These can be refrigerated and eaten within a week or frozen and used as ice-packs in lunch boxes, keeping.
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Freezing applesauce is a fantastic way to keep this tasty treat delicious for many months. If you make your applesauce at home, it can last up to 12 months in the freezer. Note that adding spices, butter, or other ingredients to your applesauce before freezing can make it spoil faster, so save that for when you're ready to eat it!.
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Instructions. Divide the applesauce into ice cube trays or other freezer-safe containers and place in the freezer. Once firm, remove the cubes from the trays and store in an airtight container or freezer bag in the freezer. To use: thaw completely in a dish in the refrigerator before serving or using in your recipes.
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Step 2: Portion and Pack. To freeze applesauce in smaller portions, pour it into ice cube trays and place them in the freezer. Once fully frozen, pop the cubes out of the ice cube trays and place them in resealable freezer bags, pressing out any excess air before sealing. To freeze larger quantities, pour or scoop the desired portion sizes into.
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Let the apples simmer on medium-low heat, stirring occasionally. I cook and stir the apples for around 30-45 minutes, giving them more time to break down because I like a smoother applesauce. If you like it perfectly smooth, you could even run it through a blender, food mill, or food processor. For chunkier applesauce, remove it from the heat a.
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Core and slice your apples. No need to peel them! Plop your apples into the slow cooker with a ½ cup of water. Cook on low for 6 hours until apples are tender. Blend with an immersion blender until it has a smooth consistency. (Use a potato masher if your don't have an immersion blender!)
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Top-open cups or jars of applesauce may not go bad in the fridge or freezer but will surely undergo chemical and flavor changes. The sauce may also accumulate freezer burn which will significantly affect the quality of the product. Here's a quick chart for storage times: Applesauce. Refrigerator - 40°F. Freezer - 0°F.
