Storing apples

• 1). Check your newly purchased or harvested apples for signs of bruises or bad spots. Remove these to keep the rest from spoiling. Do not wash your apples before storing them whole.
  
  
• 2). Place a large amount of apples in clean, well-ventilated cardboard or wooden boxes or crates. If the weather is cool in late fall, your boxes of apples can be stored in the garage. Otherwise, keep them in any cool, dry place.
  
  
• 3). For smaller amounts, perforate a plastic bag to allow for air circulation, and place apples inside. This bag can be stored for a month in the vegetable bin of your refrigerator. Check them frequently, and remove any apples with soft spots.
  
  
• 4). For freezing, peel your apples, core and slice them. Dip the sliced apples in lemon juice, or a commercial product to prevent discoloring. Place the apples slices in plastic freezer containers or zippered plastic bags. Place in the freezer. They will keep in the freezer for a year.
  
  
• 5). For canning, peel, core and slice the apples and treat against discoloration with a home- or commercially-prepared product. Boil 5 minutes in a medium simple syrup, then remove and pack in sterilized jars. Add hot syrup to cover the apple slices, add lids and rings, and process in a hot water bath for 25 minutes.
  
  
• 6). For dehydrating, peel, core and slice the apples. Soak in an anti-browning agent, then dry in a food dehydrator. Follow the instructions for your dehydrator as to length of time, then keep the dried apples in a tightly closed container.