My father stored his apples for up to six months in a cool, dark, humid old outhouse. The problems are the same but now a days the methods are more varied. Still one rotten apple in the barrel…….
Conditions for Storing
- You need to prevent frost damage. Apple cells rupture and go too brown pulp if frozen.
- Some gases encourage or speed up deterioration and rotting.
- Some humid air is needed, not drying drafts which make apples shrivel and go mealy.
- Some varieties store better and last longer. Tart, firm skinned, late varieties store best – Cox, Sunset and Blenheim Orange are good keepers.
Tips on Storing
- Small quantities can be stored at the bottom of a fridge in the crisper
- Only store sound, unblemished apples. Leave the stalk in the apple.
- A large clear plastic bag can be used making inspection easy. Punch half a dozen holes in the bag to limit air ingress.
- Wrap apples in paper to avoid rot passing from one apple to another and store in cool dark conditions as my Father did. You can use boxes or racks as available.
- Make apple pies, fillings and apple sauce with damaged or wind fall apples. Puree with a bit of sugar can be frozen, which is good news for my apple pies.
- Do not store near onions or the apples pick up the smell.
- My favourite apple store is in the form of cider. hic!
For a blog on freezing apples
No comments yet.