Yeah, add potassium metabisulfate (k-meta), also known as campden tablets (like dave said). 1 tablet per gallon should do it. It shocks the yeast and bacteria and stabilizes the juice so no unwanted fermenters are doing anything in there. After 24 hours, you can add yeast. Also, when you add the yeast, you can add pectic enzyme. This will facilitate a super-clear final product, if you care about that. Otherwise it might be cloudy. I like using pectic enzyme just because I like seeing crystal clear cider.
That's about it, other than messing with the gravity via sugar additions. I just picked up 5 gallons of cider yesterday and it was at 1.045 OG. Not high enough for me! So I added .75lbs of dextrose and .75lbs of sucrose, and .25lbs of lactose. My OG right now is 1.060, just where I want it. The dextrose and sucrose will ferment almost completely out (my first cider of the year went from 1.065 to 1.001), and I wanted this one to be a little sweeter, so I added the lactose, which won't be fermentable by the beer yeast I'll be using.
Last is your yeast selection. If you want a great rundown on this, check out Kevin's excellent experiments
(this is the guy who essentially got me into cider making, and gets me my juice, and is a cider f*cking MASTER!)