If you have an abundance of apples, take advantage of the bounty by freezing them for later use. Frozen apples can be used in pies and sauces, or as an ingredient for muffins and other baked goods -- tasting almost as good as those just picked from the tree.
Choose crisp, firm, ripe apples without a mealy texture. Mealy apples appear dry, powdery or crumbly when cut. Wash, peel, core and slice the apples lengthwise. Medium-sized apples should be cut into twelfths. Cut large apples into sixteenths.
Treat the apples to prevent browning by adding 1/2 teaspoon of ascorbic acid to three tablespoons of water. Mix well and sprinkle over the apples.
Spread the apples in a single layer on a cookie sheet or tray and place in a freezer. Check after about an hour to see if they are frozen. The length of time will depend on the temperature of your freezer.
Remove the frozen apples from the cookie sheet or tray and place in freezer bags or boxes. Label and store in the freezer until needed. Apples may be stored at 0 degrees Fahrenheit for about a year.