I had purchased an apple peeler, corer, slicer, from Pampered Chef so processing this year will be a breeze. So far we’ve made applesauce and apple crisp (according to Steve’s mother’s recipe). We still need to freeze some with lemon juice and sugar (no par boiling necessary for apples). Unlike cherries, which need to be processed right away, apples can keep for a few weeks or longer in a cool, dry place.
How To Freeze apples
¼ cup sugar
2 tablespoons lemon juice
Combine all and pack into freezer bags or containers with 1-inch headspace. Label and freeze. Use for pies and crisps.