Apples freeze beautifully for later use in pies, cakes and all manner of baked goods and desserts. My favorite way to freeze them is again a dry sugar pack.

Select good quality fruit without blemishes. Peel, core and slice apples about ½ inch thick or thinner depending on the end use.

Place the sliced fruit in a shallow bowl or 1 pyrex glass measuring cup. Mix with ascorbic acid according to the type being used and stir in 1 cup sugar and mix until dissolved, working with only one quart of fruit at a time to prevent darkening. Immediately place in a freezer quality plastic bag or a rigid container and label the date and the amount of sugar used.

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