Store in a cold, relatively humid location that is free of strong odors, as apples quickly absorb and retain other smells. Keep early apples refrigerated and use as soon as you can. Late-ripening varieties will keep for at least a month. Eat apples fresh, baked, in pies, sauces, salads, jellies and preserves, or pressed into cider or juice. Dry apples for longer storage.
Tart varieties dry the best.
Early ripeners include Anna, Dorsett Golden, Lodi and Pristine. Delicious, Golden Delicious, Gravenstein, Jonathan and McIntosh ripen from early to late midseason. It's not just an old saying - a rotten apple stored with good fruit will cause the whole bunch to rot. Check apple stores periodically and remove rotten apples before they damage the rest of the crop. Inc. How things get done.