Preserving.

Apple Jelly

Apples
Jelly
Jam,  with other fruits,  eg. Berries, plums.
Bottled in Microwave
Stewed and vacuum packed and frozen
Dried, leathers
Chutney

Apples can be peeled and cored,  these saved to make jelly or as base for other jams.  Assists with the setting of jams.
The Apple flesh can be dried or bottled or pulped and frozen or dried as leather.
Bottled apple can be used throughout the year for Apple Sauce, Crumbles , added to cakes, pies.
Dried Apple slices for snacks for Adults and children, added to muesli.

Windfalls are good and watch out along roads for wild Apple trees.

When making most jams and jellies, add 3/4 of a cup of sugar to 1 cup of liquid or pulp.  Juice of 1 lemon and if necessary some pectin,  Jamsetta is good.