Apples: Preserved

Most apples will store well if kept in a cool, dark place with no swings in temperature. The texture will eventually suffer as their moisture evaporates through the skin. Different varieties store better; if you ever see Goldrush apples, those store the best in my experience, with taste and texture lasting months past harvest. Because of the inherent storage crop nature of apples, I don’t spend too much time preserving them unless I have a bunch with blemishes or bruises. Imperfections shorten the shelf life of the apple itself as well as the others around it as it will emit more ethylene gas, which accelerates the ripening (and decomposition) of the surrounding fruit. It is best to remove the imperfect fruit, cut away the imperfection, and preserve what is still good.