Freezing applesauce

Has anyone frozen homemade applesauce?  I have tons of apples, and I love applesauce, so I'd like to make a huge batch now. 

I guess I could can the excess, but I don't have a lot of experience with canning.

Any suggestions appreciated!

Never done it, but I would try it.  If it thaws with an icky texture, then it would still be good in smoothies and to use in baking as an oil substitute.

i've done that and i thought it had a really nasty texture. maybe it's just me, though?

my mom always makes a huge batch of applesauce in the fall (just apples, no sugar or anything) and then puts it in these heat-sealed plastic bags.  the texture stays the same as far as I'm concerned and it's really nice to always have something sweet and healthy around.

Apple sauce is easily preserved using the boiling water bath method.   No need for a pressure cooker due to the naturally high acidity of apples.  All it takes is some canning jars (pints or half pints) and a pot large enough so that when the jars are inside, water is about an inch over the top of the jars.  The only special canning tool I would recommend is a jar lifter; they are basically tongs with a curved end to fit around the jars when you lift them.  Usually covered with a non-slip material.  Very handy. 

It takes longer than freezing, but once it is done the jars can be stored in the cupboard and will keep for years and years.  

I suggest you check out the National Center for Home Food Preservation website for safety guidelines and complete instructions.  and yes, recipes.   Once you start putting by your own food, you might find yourself hooked.

Kay.

I've frozen apple sauce previous years (haven't gone apple picking this year yet)  and never had issues with it.  I will make some plain, some with brown sugar, some mixed with cranberries, they have all turned out really nicely.

Thanks everyone!  I think I will give canning a whirl.  I have some canning jars, and if all I have to do is boil them, that seems fool-proof enough.  I'll check out that website, Kay! 

I always make a big batch of applesauce every year whn my boss brings in loads of cooking apples from his garden at home for me and then I freeze them in tupperware boxes and defrost as and when I want them. I've never noticed a difference myself.

I've frozen applesauce as well as canning with the advantages listed above.  However if you putting semi-thawed applesauce in an ice crushing blender with just a bit of sugar it make an awesome low-cal desert.