![]() ![]() Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel. If you don't have a lot of apples, the refrigerator is a good option. The ideal storage temperature is 30 to 35 degrees F. The six-drawer Orchard Rack is good for storing apples, because you can arrange the apples in a single layer, wrapped in newspaper or kraft paper. The saying, "One bad apple spoils the whole bunch" is true - even one rotting apple can adversely affect others nearby. Save the perfect apples for long-term storage, but use the damaged ones for eating fresh or cooking. When picking apples, handle them carefully, like eggs. The sweeter, thinner-skinned types - such as Delicious or Gala - can still be stored, but they don't last as long, so use them first. Honeycrisp, a more modern variety, is a good keeper, too. Here in Vermont, the best variety for long-term storage is Northern Spy, an heirloom apple from East Bloomfield, NY. If you pick your own, ask the orchardist for a recommendation. The apple varieties harvested late in the season tend to be good keepers. The best keepers are the more tart and thick-skinned varieties, such as McIntosh, Fuji, Rome and Granny Smith. ![]() The good news is that by storing them properly, you can enjoy crisp, flavorful apples for months. Unfortunately, left on a countertop or in a fruit bowl, apples will begin to lose that fresh-from-the-tree taste. Nothing compares to the crunch and flavor of a just-picked apple. ![]()
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