With apples, the juice and sugar form a syrup, which holds to moisture better than plain apples will. Drier ciders work best for poaching fish and in marinades. Semidry or semisweet ciders, with their richer nuances, lend themselves to desserts and sweet sauces. Fresh cider, the kind you'll find from the grower or farmers market, will pair nicely with winter squashes, some meat stews and some sweet, savory desserts and sauces. Peel, core and slice apples.
Drop slices into bath and let stand one minute.
Remove slices, drain and pack tightly into freezer bag or plastic container. Leave 1 inch of head room. Seal and freeze up to six months. The ripe apple emits ethylene gas as it respires or oxidizes. That slows the elongation of the potatoes' cells, which makes the sprouts sprout.