The enzymes in apples make them prone to browning once they’re peeled or cut. You can help extend the life of sliced apples by placing cut fruit in a lemon juice or sugar syrup solution, then refrigerating them to help slow the browning process. You can freeze apples for up to one year for later use in baking or cooking by first washing, peeling and coring apples. Then, prevent darkening by sprinkling them with lemon juice or finely crushed vitamin C tablets mixed with water. Put the apples in a freezer bag, then label it with the date and place it in the freezer. You can also try canning or dehydrating apples, or turn them into a jam, sauce, jelly or butter for later use.