Pixabay, CCO, by Larisc-K 454
There are any number of uses for home preserved apples.
Since some apples oxidize quickly when cut surfaces are exposed to air, it is important to take steps to prevent this for a good quality final product. Prevent browning by dipping cut apples in an ascorbic acid solution (1-teaspoon ascorbic acid or six finely crushed 500-milligram vitamin C tablets per gallon of water) or use a commercial ascorbic acid mixture. Leave the cut apples in the solution while preparing the remaining fruit; drain before proceeding with canning, freezing, or drying.
Remember these tips when freezing apple slices.
Another pie option is to freeze apple pies or apple pie filling.