Preserve apples through dehydrating — which is easy and requires very little storage space.
Slice to desired thickness; 1/4" to 1/3" thick works well.
Remove any brown or bruised spots.
You can save your peels and cores to make apple cider vinegar, or compost them. (To slice in round, even slices, you can use a mandolin.)
Place the apple slices in a glass bowl.
Cover with water.
To help prevent browning, add 1 tablespoon of lemon juice or apple cider vinegar to every quart of water.
Place in a dehydrator at 140 degrees Fahrenheit for 12 to 14 hours (or around 115 degrees Fahrenheit for 18 to 24 hours, if you want them raw).
If you don't have a dehydrator, you can place the apples on a cookie sheet and bake them at 150 degrees Fahrenheit for 10 to 20 hours. Be sure to check every couple of hours after the first 10 hours.
Flip once to evenly dry the apples (whether they're in the dehydrator or oven).
Once dry store the apples in glass mason jars or plastic zipper bags.
They will last for about 12 months. Or, vacuum seal for longer keeping.
How to Dehydrate Apples https://traditionalcookingschool.com/food-preparation/recipes/how-to-dehydrate-apples/