I don’t remember where I saw the story or read about it, but what it comes down to is a bowl of water and 2 tablespoons of salt to keep the apples from browning. I was lucky enough to have another farmer(Warner River Organics) give me some of the not so perfect/saleable apples, they were Macoun apples that had been in cold storage since the fall. I peeled,cored and cut them into thin slices and placed them in the large bowl of cold water with 2 tablespoons of kosher salt mixed in. After I finished prepping all the apples I drained the apples and rinsed them once and drained them again and spread them out in a single layer on a cookie sheet lined with parchment paper . I placed the trays in the freezer and 2 hrs later I took the perfectly frozen apple slices and put them in pint freezer bags ,marked them and put them back in the freezer.
Now I will say that Macouns take along time to brown once they have been cut, But 2 weeks later the frozen apples still look great. What impressed me was their great texture in a Apple Kuchen I made on Sunday to take to a Farmers’ Market Pot luck dinner/meeting. I think the next time I use this process I will cut the apple sliced a bit thicker,especially if the slices will be used in a pie. The Kuchen recipe I used was from the Tassajara Bread Book,1970 edition. I did use frozen fruit and raw sugar, and I put the bowl with the fruit and the sugar into the microwave at a low power for 3 minutes then mixed the apples and sugar, I found after the first three minutes the apples were still too frozen to be coated with sugar, so I kept the power low and put the bowl in the microwave for another 3 minutes and that seemed to be enough to thaw the apples and then they took to the sugar quite nicely.
It will be interesting to see how other varieties of apples react to this process and I will let you know how I fair. I plan to try the process with our own Bosc pears as well, who knows what will happen!