I agree, applesauce freezes well. I've also never tried to freeze pear sauce, but I'm assuming it would be similar.

I can applesauce, lacking freezer space, and that's easy too. Hot applesauce into hot jars, slap on hot lids, boiling water bath 15 minutes for pints, 20 minutes for quarts, keeps indefinitely on the shelf...

Annie

I agree with Annie, either freeze or can. We did not get an apple crop this past fall from my daughter to can like we usually do. Hoping next season we will have a lot of them on the trees.

I think pear sauce is about the same as the applesauce.

Sue

I agree that applesauce is fine to freeze and assume pear sauce would be the same. If made ahead and just kept refrigerated, I'd make it no sooner than 3 days ahead -- but it should be perfectly fine for about a week in the fridge.

I freeze applesauce in canning jars. We have several feral apple trees around our property. I have no idea what variety they are. We don't spray the trees so the fruit is ugly. The apples are small and the flavor of the apples from each tree is different but when mixed together they make a delicious applesauce. I don't add anything to it just apples. Though once in a while I will add a splash of maple syrup (DH likes it on the sweeter side), juice and zest from an organic lemon to keep the sauce from darkening or even a little fresh grated nutmeg. My family does not like cinnamon in applesauce. I wash/scrub the apples, remove bad spots, cut in to quarters and plop them in a pot with a tad bit of water. Cook until soft then run the mixture through a food mill.

I freeze applesauce in zip lock freezer bags. I just made this applesauce yesterday from half-price cranberries left from Thanksgiving.

HOLIDAY APPLESAUCE

4 lb. sweet apples (Red or Golden Delicious, Empire, Winesap, etc.), cut into chunks (dont peel or core)
3 cups cranberries (12 oz.)
1 cup unsweetened apple cider
Two 3-inch strips lemon zest
1/2 cup sugar
3/4 tsp. ground cinnamon

In covered pot, simmer apples, cranberries, cider and lemon peel, stirring occasionally, for 1/2 hour or more, until apples are very tender. Add sugar and cinnamon. Simmer, covered 10 minutes. Discard zest. Pass mixture through a food mill. Add honey, sugar, or brown sugar to taste. Makes about 2 quarts. Can be frozen.

I think the best applesauces are made with a mixture of apples and just a bit of water (if req'd). But I always prefer to leave some apple chunks in mine! :)

ETA: as my grandmother would say "and just a little skin, for color". :o)

Oh, thank-you all! I had a power outage last night (enforced sit down with feet up?) and it's so lovely to start up the computer with all these great recommendations for freezing. I will definitely go ahead with it right away since I have apples and pears I want to use up and really don't have the energy to fuss with making tarts. Or with the rigamarole for canning, including finding some seals, though I appreciate the recommendation for the ease of it.

Thanks, too, for the recommendations on methods and recipes. I've only made applesauce my mother's way and was figuring to do the same for the pears. :) The pear will be spiced, the apple pure. Uhoh. Now I have yet another thing to cook this week! I'm so grateful for freezers. :)