Fruits and Vegetables

Fresh Frozen Apple Slices

(Makes 4 pints)

4 pounds firm, unblemished baking apples
1 1/4 teaspoons granulated ascorbic acid, divided
2 quarts water
2 teaspoons Sweet 'N Low®

Peel, core and quarter apples. Slice into a solution of 1 teaspoon ascorbic acid dissolved in 2 quarts water. Drain apples, reserving 3 cups of solution. Transfer solution to large saucepan and heat to boiling. Reduce heat to low, add apples, and simmer 30 seconds to 1 minute, stirring twice. Chill, reserving 2 cups of cooling liquid. Pack apples in 4 pint-sized containers. Dissolve remaining 1/4 teaspoon ascorbic acid and Sweet 'N Low in reserved cooking liquid and pour 1/2 cup solution over each container of fruit. To prevent fruit from browning, place a piece of crumpled waxed paper or plastic wrap on top of fruit before sealing. Seal tightly and freeze.

Per cup

: 125 Calories