6ozpineapple juice{or 1/4 cup lemon juice, or citric acid, or Fruit Fresh}
Instructions
Set up a workstation with peeler, cutting board, sharp knife, a bowl for the sliced apples, and a bowl for the peels and cores.
Clean your apples, and peel (optional), core, and slice the apples thinly or to your desired sized.
Place the slices in a bowl and sprinkle with a bit of pineapple juice. Sprinkle a bit more anyime you add additional layers of apples.
After you've finished cutting all the apples, gently pour them into a fine-mesh strainer to drain the pineapple juice.
Place a piece of parchment, waxed paper, or silpat on a rimmed baking sheet.
Arrange the slices on the baking sheet so that there is space around each slice, and the slices are not touching.
Freeze for 3 hours, then transfer to freezer-safe storage.
Store in the freezer for up to 12 months.
Notes
Firmer apples like Fuji, Jazz, and Honeycrisp will freeze better over softer varieties of apples.You can layer parchment/waxed paper over the apples on the baking sheet to freeze a lot of apples at once. This works especially great if you have limited freezer space.