I have frozen lots of apples. Just follow directions Sharon gave you. In order to keep them from turning dark, I slice the apples in a solution of one gallon of water, and one tablespoon of salt. If you feel too much salt is going to stay in the apples, rinse them again with clear water just as you are ready to package them. Drain them well in a colandar. If they are drained well, they are less likely to form ice crystals in the freezer. Velma