When I freeze apple sauce I only use freezer-safe or glass containers and I like to freeze them in individual portions or in one to two cup portions. I freeze in smaller proportions because there are no preservatives used and once thawed it is only good for up to three or four days in your refrigerator. We keep ours in the freezer for up to 4 months safely.
8 to 10 large apples, peeled, cored and chopped
TruLemon or lemon juice
I peel, core and chop my apples. The smaller you chop them, the quicker they cook up. Place them all into your crock pot (slow cooker). Add just enough water to slightly cover them. Sprinkle a little TruLemon or lemon juice on top, add a few teaspoons of granulated sugar and some ground cinnamon. I just added the amount that we personally like. Cover and slow cook on the low setting for 4 hours.
As your apples cook down, use a ladle to spoon out some of the water content. They are done when they are soft. Do a taste test and if the mixture is sweet enough for you, proceed. If not, add in a little more granulated sugar, cover and cook for an additional 10 to 15 minutes to allow the sugar to dissolve.
Spoon out the apples using a slotted spoon and place them into your blender. Sprinkle in just a little more ground cinnamon. Cover the blender container and process on low until it is the consistency that you like. We like ours smooth and creamy with no apple chunks.
Spoon your newly made applesauce into clean freezer-safe containers. Let them sit at room temperature with the lids off to cool. Once completely cool, place the lids on them, label and freeze.
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