Anyone who knows me knows I love Michigan apples like nobody’s business. In fact, Michigan Apple people, if you need a spokesgirl, tweet me or something.
There is nothing like a farm-fresh apple, and now that I’ve learned how to store them correctly, I don’t ever have to eat store-bought apples. The farm I buy mine from closes this weekend so, as is my yearly plan, I stocked up on several bushels at the last minute (his storage is the best so I wait until as late as possible) and then begin the simple process. I buy Ida Reds because they are really sturdy, tart, and hold up really well.
Last year I bought my apples just after Thanksgiving and stored them successfully until mid-spring!
So, here’s how: Buy a bunch of gallon-sized storage bags. I used about 30 for three bushels of apples.
Fill each bag with unwashed apples. I average about 9 per bag.
Then I round up all the coolers I have in the house, and fill them full of bags of apples.
The coolers get stored in the garage as close to an inside wall as possible. My apple guy suggested I get them at least a foot off the ground. Last year I had them on our storage shelves and just got into one cooler at a time. I only lost about 2-3 apples over the winter.
I don’t can any applesauce because I make it fresh any day I need it. I also can make apple butter at any time, or pie, or apple brownies, or apple crisp. The list goes on, and I’m a happy, apple-rich girl.