Ascorbic acid is available in powder or tablet form. It is typically found with other food preservation supplies in the grocery store or a drug store. White specks in the tablets are harmless.

Directions

1. Mix 1 teaspoon powder (6 crushed tablets) in 2 cups of water.
2. Place the cut fruit in the solution for 3 to 5 minutes.
3. Remove fruit from the solution and drain.
4. Add more acid if the solution has been used to pretreat more than two batches of fruit.

Commercially prepared mixtures containing Ascorbic acid and sugar can be used for canning and freezing fresh fruit. An example of a commercially prepared mixture is Fruit Fresh™. 

Directions

Follow the manufacturer's instructions for use.

Fruit can be preserved using a honey dip solution. This method adds extra calories to the fruit and is another way to prevent browning. 

Directions

1. Mix ½ cup sugar with 1-½ cup boiling water.
2. Add ½ cup of honey.
3. Soak the cut fruit in the solution for 3 to 5 minutes.
4. Remove fruit from solution and drain. 

Fruit juices high in vitamin C can also slow browning. Juices appropriate for this purpose ase orange, grape, cranberry, pineapple, lime, or lemon juice. Different juices will add different colors and flavors to apples. This method will also add extra calories. 

Directions

1. Combine 3 Tablespoons juice with 1 quart of water.
2. Add enough juice to cover the apples.
3. Soak the cut fruit in the solution for 3 to 5 minutes.
4. Remove the fruit from the solution and drain.

Sodium bisulfate is a preservative that can help fruits and vegetables retain color and freshness. Prepared as a fruit dip, sodium bisulfate is the most effective treatment for long term storage of dried apples. Sodium bisulfate can be ordered through a local pharmacy without a prescription.

CAUTION: People with asthma should not use this option to pretreat produce.

Directions

1. Add ¾ teaspoons per quart of water.
2. Soak apples for 5 minutes in the solution.
3. Remove apples from the solution and drain.

This preservation method uses a pot of boiling water (212°F) for processing filled jars with two-piece lids and is best for acid foods: fruits, jams, jellies, tomatoes or figs with acid added, and pickled or fermented products.

Pressure canning is another heat-based preservation method that allows products to reach a high temperature of at least 240°F by using a pressure canner with a dial or weighted gauge. This is best for low-acid foods: meats, vegetables, broth, dried beans, and mixed products.

It is not safe to use unproven methods when canning. Do not use a pressure cooker (different than a pressure canner), electric pressure cooker, microwave, oven, slow cooker, dishwasher, or the sun to preserve canned food. 

Open kettle canning is another unsafe method that is outdated and no longer recommended; while jars may seal, the food inside has not been processed in a way that destroys harmful bacteria.

Tapioca or modified food starch offer more stability in freezing compared to flour and cornstarch. Freeze filling in a foil-lined pie pan. After the filling freezes, fold excess foil edges over the filling and remove it from the pan. Place the foil-wrapped, frozen filling in a plastic freezer bag, and return it to the freezer. The pie pan is then free for other uses. To use frozen filling, remove foil and place the pan-shaped frozen filling into a pastry-lined pan. Bake as usual. Allow an additional 20 to 25 minutes of baking time for the fruit to heat through. This method also works for freezing pie filling in a casserole dish for use as a crisp or cobbler.

Tips for Freezing Pie Filling

One of the main ingredients used for canning pie filling is Clear Jel®, a flavorless modified corn starch that works as a thickener for canning pie filling. Clear Jel® doesn’t break down through the canning and eventual baking process. Additionally, it can withstand a variety of pH levels. There is not a safe substitute for Clear Jel® when canning pie filling. There are about three cups of Clear Jel® per pound. When preparing to can, do a kitchen inventory to ensure all the supplies and ingredients are available.

Read More About Clear Jel®

Add ascorbic acid, lemon juice, or commercial mixes to improve the color of applesauce. After cooking the sauce, cool it quickly by placing the pot in a sink of cold ice water. Stir and change the water quickly as needed to keep the product cool. The product should be cooled completely before freezing.

1. Wipe down the lid to keep the sauce tightly sealed; food residue on the edge or lip of the container could loosen the seal.
2. Leave ½ inch of headspace for pint containers and 1 inch of headspace for quart containers.

Canning presents a shelf-stable way to preserve homemade applesauce without taking up valuable freezer space. Follow the ingredients and processing directions for a tested recipe. Safe, tested recipes generally provide recommendations for ways to adjust the ratio of types of apples included to produce a more tart or more sweet sauce.

Crumble one yeast cake into one quart of cider, which is enough starter to yield 5 finished gallons of cider. To increase the recipe, maintain an equal ratio of yeast cake to cider.

The fermentation process is necessary to convert sugars in the cider to ethanol, then to acetic acid. Fermenting vinegar forms a jelly-like layer called the "mother of vinegar." Store the mother in a small amount of the newly made apple cider vinegar in a food-safe, closed container at room temperature.

1. Pour cider into one or more containers to about three-fourths full; do not close the lids on the containers.
2. Stir the mixture daily, keep containers away from direct sunlight, and maintain a temperature between 60 to 80 F.
3. Full fermentation takes 3 to 4 weeks. Near the end of this period, you should notice a vinegar-like smell.
4. Taste samples daily until the product reaches the desired strength.

Filtering removes the mother of vinegar, preventing further fermentation or product spoilage. After vinegar is fermented to a desired strength, filter it through several layers of fine cheesecloth, filter paper, or coffee filters.

Using a food thermometer for accuracy, heat the vinegar to at least 140 F. to pasteurize; do not exceed 160 F. Sterilize the empty bottles in which the vinegar will be stored and let them cool completely before adding the vinegar.

Store homemade apple cider vinegar in separate, capped containers out of direct sunlight. Stored vinegar will stay in excellent condition indefinitely if it is pasteurized.

Do not use homemade apple cider vinegar for canning. It does not have the same controlled acidity level as store-bought apple cider vinegar and can result in an unsafe finished product.

Sugar syrups can be made by dissolving sugar in water completely and pouring it around and over fruit in the packed container. This method will also add extra calories.

Directions

1. Slice apples directly into syrup in the container, starting with ½ cup syrup in each pint container.
2. To prevent browning, add ½ teaspoon (1500 mg) Ascorbic acid to each quart of syrup, Ascorbic acid mixture, or lemon juice.
3. Press fruit down in containers and add enough syrup to cover leaving 1 inch of headspace.
4. Place a small piece of crumpled, water-resistant paper on top to hold fruit down.
5. Seal and freeze.

Simply sprinkle sugar over fruit and mix gently until the juice is drawn out and the sugar has dissolved.

Treated apple slices can also be frozen on a tray and then packed into containers as soon as they are frozen.

• Pack into Containers: Allow ½ inch of headspace.
• Pack into Freezer Bags: Place frozen apples into freezer bags and press out excess air. Label, seal, and freeze.