Whether bought or homemade, baked apple puree is delicious any time of year. Although it only stays fresh for a week or two after preparation, you can substantially lengthen its shelf life by freezing it.
Steps
Method 1 of 2: Freeze the Cooked Apple Puree
Step 1. Chill the puree in the fridge
Pour the cooked apple puree into a shallow pan or bowl, then cover the bowl and place it in the refrigerator. Let it rest until it has cooled completely. This process can take anywhere from an hour to a full day depending on the amount of puree you have available. Remove the bowl from the refrigerator once it has cooled.
To find out if the puree has cooled down enough, dip a spoon into the center of the bowl and take a small amount. Remove the bowl from the fridge if it feels cold to the touch
Step 2. Pour the puree into a freezer-safe container
For long-term storage, you can use a solid, freezer-safe container, such as a glass jar. Alternatively, use an airtight bag. Since the container does not affect the flavor or quality of the product, choose the one you think is most practical for your needs.
Step 3. Eliminate excess air if using a freezer bag
Place your hands on top of the bag and flatten the puree as flat as possible. This will help eliminate air from the product, making it easier to store.
Step 4. Leave about 3 cm of space at the top of the container if you are using a solid one
During freezing, the cooked apple puree hardens and adheres to the edges of the container. This can make it difficult to open the jar, tub or container you use, as the puree will block the lid. Leave at least 3 cm of space between the puree and the top of the bowl to prevent this from happening.
Step 5. Close and label the container
When the puree is poured, put the lid on the bowl or close the zip. Attach a small label indicating the date of storage and the brand of the puree or the ingredients used to prepare it.
Step 6. Freeze the puree for up to 2 months
Clear an area of the freezer and place the puree in it. Frozen cooked apple puree usually lasts up to 2 months, although some homemade preparations keep fresh longer.
Step 7. Thaw the puree when you plan to eat it
If you let it defrost in the fridge, it should last for another 3 to 4 days. If you defrost it using water or the microwave, eat it immediately to prevent it from spoiling.
Method 2 of 2: Make a Homemade Apple Puree
Step 1. Peel the apples and remove the stem
Slowly peel each individual apple using a vegetable peeler or knife. If you accidentally remove a piece of apple, put it in a bowl for later use. In case they have a stem, peel it off with your fingers.
You can use any apple cultivar you want to make the puree. However, varieties like McIntosh, Golden Delicious, Fuji and Cortland are preferred for recreating the authentic flavor of traditional apple puree
Step 2. Cut the apples in the center
Using a sharp knife, make a clean cut exactly in the center of each apple. You can simply cut them in half or repeat the cut to get 4 pieces of the same size. The choice depends on the result you want to achieve.
Step 3. Remove the core from each individual apple
In the center of each slice you will see a patch of a different color that may or may not have seeds. This is the core of the apple and must be removed before cooking the puree. To carry out the procedure easily, just pick it up with a spoon and cut the sections that are immediately above and below.
If desired, you can remove the core before cutting the apples using a knife or corer
Step 4. Shred the apples
The size of the pieces will determine the cooking times and the consistency of the puree. The small pieces cook quickly and allow you to obtain a smooth and homogeneous consistency. Large chunks take longer to cook and leave a lumpy texture. Try to get pieces with a thickness of about 3 cm to have an intermediate consistency, which is the most suitable.
Step 5. Pour some water into a pot and put the apples in it
During boiling, the water allows you to obtain a thick paste, with the classic consistency of a puree. When pouring the water, calculate a depth of 1.5-3 cm for every 12 apples. You can add more water if the apples seem particularly dry, but remember that using too much can make the sauce soggy and flimsy.
Don't forget to add any apple bits you accidentally cut while peeling
Step 6. Cook the apples over medium heat for up to 1 hour, stirring often
Put the pot on the stove and set it to medium temperature. Cooking times vary according to the size and quality of the apples, but in general the puree should cook in less than an hour. Stir the apples every 2 to 3 minutes to prevent them from burning.
Step 7. Remove the apples from the heat once you can cut them easily
You can check the consistency of apples by skewering them with a knife. Remove them from the heat if the blade can pass through them without resistance.
For safety reasons, let them cool before moving the pot
Step 8. Mash the apples or puree them as needed
You can mash them using simple kitchen appliances in case they haven't blended into a puree during cooking. Mash them with a potato masher, whisk, fork, or similar utensil to maintain a lumpy consistency. Do you prefer the puree to be smooth and homogeneous? Blend it with a blender or food processor.
