Robin, my University of Saskatchewan phamplet tells me that apples can be peeled and cut into slices. To minimuze discolourization while peeling, drop slices into a mixture of 5 ml (1 tsp.) ascorbic acid per litre (quart) of cold water or use a commercial type product like "Fruit Fresh". Soak for about 15 mins., drain, package in freezer bags and freeze immediately. I have also put my apples down in a "pie filling" mixture like this:
7 qts. apples, peeled and sliced
4-1/2 cups sugar
1 cup cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 cups water
1/2 cup butter
3 tbsp. lemon juice
Boil sugar, cornstarch, spices, salt and water until thickened. Remove from heat and add lemon juice and butter. Stir until well blended. Add apples. Put into freezer containers and freeze. Sliced apples can also be put into a brine of 1 quart of cold water and 1-1/2 tsp. salt to prevent discolorization while preparing the syrup. Drain well before mixing with syrup. I have used this on crabapples also. Enjoy.