I don't know if it will work as long ahead as overnight but ascorbic acid will prevent browning. Canners use it. That's probably the cheapest option. Ask your local druggist for ascorbic acid in powdered form (aka Vitamin C crystals).

Fruit Fresh is a similar product (somewhat diluted and more expensive). It's an ascorbic acid-citric acid blend. Normally you can find it in the store in the canning section (if there is one) or in the section with spices, baking supplies, etc.

Also, Great American Spice sells their own blend which is much cheaper than Fruit Fresh if you buy in the larger amount. There's no reason not to; it evens out the shipping cost. It keeps just shy of forever and can also be used on crudite plates for white cauliflower, to keep cut potatoes from browning, whatever. Check the link.

Carol

Here is a link that might be useful: Great American Spice Vegetable & Fruit Whitener

I used to make a recipe that used raw apple slices and it instructed to pour Sprite (lemon-lime soda) over the apple slices. Worked great. I had never heard of this before, but it certainly worked... and it eliminated the sour lemon taste.

Hope this helps!

starlightfarm, I've heard that too, but I don't know whether it works or not.

I dip apple slices into a mixture of water and ascorbic acid, I break open a Vitamin C capsule and add it to the water. It keeps apples from browning in the dehydrator and in the freezer, but I don't know if it will work on fresh apples that far ahead of time.

It's worth a try, you're not out anything except an apple and a Vitamin C capsule.

Annie

First, that is not a dumb question.
Dumb questions are those not asked.

Back to apples.

I have used orange juice with very good results.
After more than 24 hours there is still no discoloration.
There was no sour citrusie (is that a word?) flavor, either.
It did add a pleasant fruity flavor.
I use frozen concentrate, diluted as per directions.
Prepare the apples, let them 'soak' in the orange juice about 5 minutes or so.
And the orange juice is still good to drink after you remove the apples.

Nothing wasted, always a plus in my book.

Rusty

I wonder if they would like cooked apple...
cut up an apple or 2, sprinkle with a little cinnamon sugar, put into a covered micro safe container and cook...in my micro 2 minute is enough.
It's sort of soft....sort of sweet and spicy and still a little crunchy....and it doesn't brown.
Linda C

Oh, wow! Thanks for all the suggestions.

It had never occurred to me to cook the apple, but I'm betting that cooked apple with cinnamon sugar would be a huge hit.

I have lemon-lime soda, orange juice, AND vitamin C capsules in the house at the moment. I see some experimentation next week in our household :-)

My in-laws are heading down next weekend for a visit, and DH has in mind that going apple picking would be a lovely activity. With that in mind, it's entirely possible that my next post will involve questions about applesauce!

Thanks again for all the help.

I use lemon lime soda to keep my apples from turning brown. Works better than lemon juice. Never tried asorbic acid though.

I used to pack apple or pear slices for DD when she was in school and used the orange juice method, exactly as Rusty described above.

Trader Joes sells vitamin C crystals at a very reasonable price

I'm so glad I opened this thread - I've been wondering if I could pack cut apples for my kindergartener without using lemon juice.

So, for all those other solutions - do you just dip the slices in whichever liquid, or do they have to soak for a while? I'm hoping the OJ works for me, but if I go the vitamin C route what concentration should I be doing?

foas, for dehydrating, I usually use two 1,000 mg capsules of vitamin C to about 2 quarts of water, break open the capsules and pour in the contents, dissolve. I don't leave the apples in for very long, I mostly peel and slice into the bowl, when it's full I drain and package them.

I like the orange juice idea, that would be good for Makayla's lunch too.

Annie