Place the wrapped apples in a crate or bin, ideally in a single layer. It's best if the temperature stays close to freezing but not below! Wrap each apple - preferably with the stem on - in a piece of newspaper or kraft paper. If you have larger quantities, look for a cool, dark (or dim) place that's relatively humid, such as a cellar or garage. Don't store other vegetables in the same drawer, because apples give off ethylene gas, which can speed the decay of neighboring produce. 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.

Store granny smith apples chart