Freezing fresh apples preserves flavor and nutrients. Although frozen apples are soft and unsuitable for eating uncooked, they work well in baked goods like breads, muffins and pies. Freezing just the right quantity for individual recipes makes baking delicious apple desserts in the midst of winter a breeze. Simply thaw and use as you would fresh sliced apples. Frozen apples do release more juice. Additional thickening agents may be needed when baking pies with frozen apples.
Select firm apples free of blemishes or bruises. Wash in cold water to remove dirt or pesticide residue.
Core and peel the apples with a paring knife or apple peeler.
Slice apples into the desired size slices. Keep slices uniform. The University of Michigan Food Preservation Series recommends slicing medium apples into twelfths and larger apples into sixteenths.
Drop apples into a solution of 1-gallon water to 1 teaspoon of ascorbic acid to prevent discoloration as you prepare the remaining apples. Ascorbic acid can be found in the canning aisle of the grocery store.
Remove apples from the solution and place in a large bowl. Sprinkle 1 1/2 cups of sugar over each 4 cups of sliced apples. Stir to coat all sides of the apple slices.
Pack apples in freezer containers or zippered freezer bags, leaving 1/2 to 1 inch headspace. Seal tightly and freeze. Frozen apple slices can be frozen for up to one year without loss of flavor.