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 ¼ teaspoon ascorbic acid and Sweet’N Low in reserved cooking liquid and pour ½ 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.