Remove any produce stickers from the apple as well.
If you don’t have a vegetable peeler, you can use a paring knife.
Core the apples on a cutting board to make the process easier.
Place the apple sections on a cutting board when you’re slicing them. Cut the apple into thin slices perfect for an apple pie, or cut them into square chunks to put in smoothies.
Make sure all of the slices are submerged in the lemon juice mixture at some point. Soaking the apples in the lemon juice and water mixture shouldn’t alter the taste very much. The ascorbic acid is what helps the lemon juice prevent browning.
Make sure to evenly coat each slice with the salt water to ensure they stay fresh. The salt acts as a preservative, prolonging the amount of time you can store the apple slices without them going bad or getting freezer burn. Once the apples are thawed, they may have a slightly salty taste. Rinsing the apples under clean running water may help with the salty flavor.
Fruit preservers should not alter the taste of the apples.
Don’t rinse the slices after they’ve been treated, as you don’t want to remove the lemon juice, salt water, or fruit preserver.
It’s important that the apple slices aren’t touching each other on the baking sheet, or they’ll stick together when frozen.
Freezing the slices separately helps prevent them from sticking together when you put them in a bag in the freezer.
Write the date on the container before putting it in the freezer, as well as something like “Apple slices” so you remember what the food is. Remove the apple slices from the parchment paper using your fingers or a spatula.
To defrost the apples, place the sealed container in the refrigerator for at least 6 hours, or put them in a bowl of water for 1 hour or less. If you’re only planning on using a portion of the apples, remove only that portion from the freezer so you’re not thawing and refreezing them.
