Salt water works better than lemon for apple slices.

Salt water is the best lemon-free way to keep cut apples from browning. It stops oxidation, and you don’t need much to make it work.

Mix about half a teaspoon of salt into two cups of water. Soak the apple slices for five minutes, then drain and pack them. A quick rinse after soaking removes the salty taste if you’re worried about it.

Honey water also works as a backup — one tablespoon of honey dissolved in a cup of water, same soak. But salt is faster and doesn’t leave a sweet residue.

One more thing: apple variety matters. Honeycrisp, Fuji, and Pink Lady hold their color longer than Gala or Red Delicious. If you start with a slow-browning apple, the salt soak buys you even more time.

Future you gets crisp white apple slices instead of sad brown ones.