how to store apples after they are picked?

Question

eating apples also cooking apples

Answer 1

It depends a lot on the variety. Choose unblemished and undamaged apples. Handle as little as possible and wrap in tissue or newspaper and store in a cool, dark, frost-free place in single layers. If you can get old apple trays from your local supermarket, they are ideal. Check them from time to time and take out any which are developing brown patches with little white spots round - they can be used in cooking after cutting away the rot.

Blenheim Oranges and a number of others will store till Christmas and after. Although they are classed as a cooking apple straight from the tree (firm, green with a few red streaks and quite sour), they turn a beautiful golden colour by Christmas, develop sugar and are delicious eating. My dad used to store the best of the bunch in drawers in the spare bedroom (our house had no central heating!) and the faint smell of apples when you went into the room in October or November was glorious!

Eating apples need to be colder to keep well. Again, store the least damaged ones in the fridge (at about 5 deg C) and check frequently.

If there are too many for the fridge, they can be dried. Peel, core and slice into rings, quickly putting the rings into a large bowl of salt water or water with lemon juice or wine vinegar to stop them going brown. Cut lengths of 1/4" dowel to fit across your oven where the shelves go and string the apple rings on the dowels so that air can circulate around them. Dry with the oven door slightly ajar on a VERY low heat - less than 100 deg C, if you can: they shouldn't cook! Once they are leathery, they can be stored in an airtight jar and either eaten as they are as a snack or reconstituted by soaking for half an hour or so and used in pies or arranged on an apple tart.

If you want to freeze apples for use in pies or tarts, they should be sliced into rings or slices and blanched and drained before freezing separated on waxed paper and then bagged.

Cider proper is made from squitty little sour apples which are special cider varieties. If it's made from ordinary cooking or eating varieties it lacks the bite and flavour of true cider. It takes 12 lbs or more of apples to make a gallon of juice and the grinding and pressing is almost impossible without special equipment. You can, however, make a delicious 'apple jack' or 'apple beer' as follows:

Take 5 pounds or so of apples and chop them whole (peel, cores and all). Cut out any insect damage but otherwise ignore any bruising or other blemishes. Cover with about four gallons of water (or as much as will come to the five gallon mark) in a food grade plastic bucket, cover with a cloth or a lid lightly and allow to steep and soften for 3 days or so, stirring daily. They may begin to ferment slightly. After 3 days, strain the liquid off, leaving the apples in the bucket. In a preserving pan, add 3/4 to 1lb of sugar per gallon of liquid, add about a tablespoon each of fresh chopped root ginger and whole cloves and two or three sticks of cinnamon. Let simmer for about half an hour and then turn off the heat and allow to cool to blood heat. When ready, pour roughly back onto the apples in order to aerate as much as possible and add yeast (a beer yeast is best), stir well and cover loosely. Fermentation should have more or less finished in four or five days and the liquid should be strained off into a pressure barrel or cask or strong bottles as one would for beer, primed with 1/2 tsp of sugar per pint and left for about a week to develop its sparkle.

Answer 2

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Answer 3

Cooking apples either stew and freeze or sliced, blanched and frozen.

Eating apples store in a shallow box, divided by either carboard or newspaper in a dark cool place. But check them frequently.

Answer 4

WRAP each apple in a piece of paper and store in a cold dark place, maybe a heated garage. If the cold gets them their gone.

Answer 5

I stew & freeze the suspect ones & store the rest wrapped in newspaper in a fridge, they will keep well into the new year but need checking from time to time

Answer 6

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Answer 7

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Answer 8

we just had this dilema our apple tree fell in the wind! pack thenm as they do in say tesco, not touching paper between, if theyr touching the rot quicker etc, takes ages but they last much longer. Better still get the peeled and stewed and freeze them :)

Answer 9

wrap seperatly in newspaper and place carefully in a box and store in a cool dark place

Answer 10

just store them in a fridge.