The tricky part is that apples don’t last forever. Even when stored in a cool cellar or crisper drawer, they eventually get soft, bruised, or mealy. That’s where preservation comes in. The good news is that apples are one of the most beginner-friendly foods to preserve. They’re forgiving, versatile, and lend themselves to multiple methods — meaning you don’t need to be an expert or have fancy equipment to get started.
In this post, we’ll walk through three of the easiest ways to preserve apples: freezing, canning, and dehydrating. You can choose whichever method fits your time, tools, and tastes — or try all three and stock your pantry, freezer, and snack jars with homemade apple goodness.
Freezing Apples – The Fastest Method
If you want the absolute simplest way to preserve apples, freezing is the winner. Freezing takes very little time, doesn’t require any specialized equipment, and leaves you with apples that are ready to be baked into pies, crisps, or muffins all winter long.
Step-by-step instructions:
- Wash and peel your apples. The peel can be left on if you like, but it sometimes toughens in baking.
- Slice evenly. Aim for uniform wedges or thin slices so they freeze consistently.
- Prevent browning. Toss slices with lemon juice or a mix of 1 tablespoon lemon juice per cup of water. This keeps them looking fresh.
- Flash freeze. Lay apple slices in a single layer on a baking sheet lined with parchment paper. Place in the freezer until firm (a couple of hours).
- Bag and label. Transfer slices into freezer bags, squeeze out the air, and label with the date.
Why this works:
- Frozen apples hold their shape beautifully in baked goods.
- Tart varieties like Granny Smith, Honeycrisp, or Cortland do especially well.
- Storage is simple — most frozen apples will last up to 12 months if sealed properly.
Pro tip: Portion your apples into pie-sized batches before freezing. That way, when you’re ready to bake, you can grab a bag that’s already the right amount.
Canning Applesauce – A Beginner-Friendly Preserve
For those ready to try canning, applesauce is the perfect gateway recipe. It’s flexible, forgiving, and doesn’t require pressure canning — just a water-bath canner, which is nothing more than a big pot with a rack.
Basic process:
- Peel, core, and chop your apples. Soft varieties like McIntosh or Gala make smoother sauce, while firmer apples like Fuji or Pink Lady hold texture better.
- Cook them down. Add apples to a pot with a splash of water and simmer until they soften. Stir often to prevent sticking.
- Mash or blend. Use a potato masher for chunky sauce, or an immersion blender for smooth sauce.
- Season as desired. Cinnamon, nutmeg, or a little sugar can be added, but plain applesauce is just as delicious.
- Fill jars. Pour hot sauce into sterilized jars, leaving about ½ inch of headspace. Wipe rims, apply lids, and place in your canner.
- Process in boiling water. For pint jars, process 20 minutes; for quarts, 25 minutes (times may vary slightly by altitude).
Why it’s a great beginner project:
- Applesauce is nearly impossible to ruin. Even bruised or imperfect apples still cook down beautifully.
- Jars are shelf-stable for 12–18 months when stored in a cool, dark place.
- It’s versatile: eat it plain, stir into oatmeal, bake with it, or even use as baby food.
Pro tip: If you don’t feel like peeling apples, run the cooked mixture through a food mill or sieve. The skins and seeds will be strained out, leaving smooth, perfect sauce.
Dehydrating Apples – Sweet, Chewy Snacks
If you want something shelf-stable without canning, dehydrating is the way to go. Dehydrated apples, also known as apple chips, are chewy, sweet, and perfect for lunchboxes or trail snacks. They’re also a great way to save space, since a bushel of apples shrinks down into a handful of jars.
Step-by-step instructions:
- Wash and slice apples into uniform rings or wedges, about ⅛ to ¼ inch thick. Thin slices dry faster.
- Prevent browning. A quick dip in lemon water (1 tablespoon lemon juice per cup water) keeps slices bright.
- Arrange on trays. Spread slices evenly on dehydrator trays or baking sheets if using an oven.
- Dry thoroughly. In a dehydrator, set to 135°F and dry for 6–12 hours depending on thickness. In an oven, use the lowest setting and check often.
- Check doneness. Apples should be leathery, not sticky. Tear a slice — if moisture beads appear, they need more time.
Storage: Keep dried apples in airtight jars or bags. They’ll last several months in the pantry, but for long-term storage, vacuum sealing is best.
Flavor tip: Dust slices with cinnamon or even a little sugar before drying for a sweet treat.
Pro tip: For crunchy apple chips instead of chewy, slice very thinly and dry until crisp.
Which Method Should You Try First?
Not sure where to begin? Think about what fits your household best:
- Short on time? Freeze apples. It’s quick, easy, and great for winter baking.
- Want something shelf-stable? Make applesauce. It’s a canning classic and fills your pantry with ready-to-eat food.
- Looking for healthy snacks? Dehydrate them. Apple chips are perfect for kids, hiking trips, or just munching around the house.
The beauty of apples is that you don’t have to choose only one. Many homesteaders do all three methods in the same season — freezing pie slices, canning jars of sauce, and dehydrating a few trays of snacks. It’s all about using what you have and enjoying the bounty.
Final Thoughts
Preserving apples doesn’t have to be complicated or intimidating. With just a little time and a few basic supplies, you can transform a mountain of fresh fruit into food that lasts well beyond the fall harvest. Whether you’re filling freezer bags, lining pantry shelves with jars, or tucking away snack-ready chips, each method gives you a taste of autumn that carries through the year.
Here at Andersen Acres, preserving apples is an annual tradition. The smell of simmering applesauce fills the kitchen, trays of apple rings dry slowly in the background, and freezer bags pile up in neat stacks. It’s one of those seasonal rhythms that makes homesteading feel grounded and rewarding — turning abundance into security, one apple at a time.
So the next time you find yourself staring at a pile of apples, don’t feel overwhelmed. Pick one of these easy methods, get started, and enjoy the simple satisfaction of knowing that your family will be eating the fruits of your labor all winter long.
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