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How to Store Apples 

Here are some simple tips on how to store apples for a long, long time.


By Don Fallick

Almost any kind of apple will keep for three or four months, or even longer, if stored properly. It’s cheap and easy to do. All you need is newspaper, a box or basket, and apples. A root cellar is optional, but not necessary.
The main causes of apple spoilage are time, bruises, and contact with a rotten spot on another apple.

Time

Time can be stretched by selecting long-keeping varieties of apples for storage. Tart and thick-skinned apples like Jonathans generally keep longer than sweet or thin-skinned ones like Delicious. Good keepers also have very firm flesh. The best keepers I have found are Spur Winter Bananas—from C&O Nursery,
They are yellow and tart at harvest, but get redder and sweeter, and actually taste better after a couple of months in storage.

Contact

Prevent contact between apples stored for the winter by wrapping them individually in sheets of newspaper. The easiest way to do this is to unfold a section of newspaper all the way and tear it into quarters. Then stack the quarters. Avoid sections printed with colored ink, which contains poisonous heavy metals.
Place an apple on top of the stack and fold the top sheet of paper up around the apple, wrapping it in paper. Give the corners a slight twist—just enough to make them stay wrapped. If you twist them too hard, the paper will tear. It’s not necessary to exclude air. Just twist hard enough so the paper doesn’t come unwrapped before the apples are boxed. The paper prevents contact between apples, so just one rotten apple won’t spoil the whole bunch. With practice, you’ll be able to wrap and store apples as fast as you can scan them for bruises and sort them.

Sorting

Always handle apples carefully, to avoid bruising them. Apples with even small bruises must never be stored with “keepers.” Only perfect apples should be used for long-term storage. Even minor imperfections speed spoilage. While you’re wrapping, check each apple for cut skin, soft spots, or bruises. Even bruised apples taste fine when they’re fresh, so sort the best culls into a box to be eaten right away. If there are too many, make apple pie filling out of the excess. Use culls with extensive blemishes for cider. Or cut out any really gross parts and make applesauce.
My family owns two Victorio strainers. We blanch the apples to soften them, cut them in half, throw them in the hopper, and turn the crank. The Victorio separates the pulp from the skins, seeds, and stems, and produces fresh applesauce, ready for canning. With both strainers going, we can put up more than two bushels of apples an hour.
Canned pie filling, applesauce, and cider will keep for a year or more. Fresh cider that has started to turn sour can be made into hard cider, vinegar, or applejack (see Issue #35, Sept/Oct 1995). All three will keep indefinitely.

Storage

Boxed apples need to be kept in a cool, dark spot where they won’t freeze. Freezing ruptures all of an apple’s cells, turning it into one large bruise overnight. The usual solution is to store apples in a root cellar. But root cellars often have potatoes in them, and experts say that apples and potatoes should never be stored in the same room. This may seem incongruous, but there is a reason. As they age, potatoes release an otherwise harmless gas that makes apples spoil faster. If you can keep the gas away from your apples, they will keep just fine. Just don’t store them right next to potatoes.

I keep wrapped apples in a cardboard box. It need not be airtight, just tight enough to impede air circulation. I’ve kept apples in an unheated basement, a pantry, an enclosed porch, an unheated attic, even in a root cellar, potatoes and all. Using these simple methods, I have kept ordinary apples until late February, and Winter Banana apples into March.

P.O. Box 116, Wenatchee, WA 98807

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How to Store Potatoes

Things You'll Need

• Brown Paper Bags
• Potatoes
• Plastic Bags
• Burlap
• Plastic bags

·  1 Avoid rinsing potatoes before storing.

·  2 Place potatoes in a brown paper, burlap or plastic bag with holes in it.

·  3 Store in a cool, dark, dry place. A root cellar, if you have one, is the best storage option.

·  4 Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.

·  5 Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.

·  6 Store potatoes no longer than two months if mature. If they are new, store no longer than one week.

·  7 Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.


The difference between New Potatoes and Main Crop.
New potatoes have loose skins & are the first potatoes to be harvested each year.
Main Crop potatoes provide the main proportion of the potatoes we eat.
Main crop potatoes are left in the ground until they have ‘bulked up’ (grown to a good size).
Main crop potatoes are lifted & stored through the winter, to give a constant supply of potatoes until the following year’s earlies are ready. But the skins must ‘set‘ for the potatoes to store satisfactorily.
The difference between New and Main Crop potatoes is that the skins are “set” on main crop. Sharpes Express, Maris Bard, Rocket, etc. are traditionally grown as New potatoes, but any variety can be defined as New, depending on when it is harvested. King Edwards & Pink Fir Apple, usually grown as main crop, may be lifted before the skins are set, and eaten as new potatoes.

My Pantry...or part of it!

Some More Autumn Harvesting...

Autumn Spice Applesauce by Trish

Approximately 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt

Good size tbsp of molasses
3/4 cup water or fresh apple cider

Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed.  Cook about 3 hours, mash down. To can the applesauce, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

Onions & Shallots


Apple Plum Butter
Ingredients:

• 2 pounds tart apples, peeled and quartered
• 2 pounds plums, pitted and quartered
• 1 cup water
• 3 cups sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Directions

1. Place apples, plums and water in a large kettle; cover and simmer until tender, about 15 minutes. Cool. Puree in batches in a food processor or blender; return all to the kettle. Add sugar and spices. Simmer, uncovered, for 20-30 minutes or until thickened, stirring frequently. Cool completely. Pour into jars. Cover and store in the refrigerator for up to 3 weeks.  To can jars: pack apple-plum butter into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

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Viviane's Autumn Rice Crispy Treats

Some Harvesting Pics from our little Farm...October 2011

Apple Butter

Approximately 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt

Good size tbsp of molasses
3/4 cup water or fresh apple cider

Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed.  Cook about 11 1/2 hours, starting to stir at about 10 hrs as it begins to thicken and stick.  To can the applebutter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

Autumn Family Photos

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http://www.organicsoul.com/9-ways-to-lower-your-electric-bill-in-winter/

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http://www.organicsoul.com/avoid-the-sickness-5-tips-for-health-this-season/

Some October Pics...

Some October Pics:

Beech Mountain, North Carolina


The Same Old Grind Coffee House, Mt. Vernon, Washington


Oh So ShAbBy By Debbie Reynolds