Check stored ap­ples reg­u­larly

Gardeners' World - - Monty’s Month -

Through­out Septem­ber and Oc­to­ber we pick ap­ples for stor­ing, so al­ways have stewed ap­ple on the go, a big bowl of eat­ing ap­ples and en­joy baked ap­ples two or three times a week, all win­ter long. We have tried many ways of stor­ing them over the years, but have found that a set of gal­vanised metal draw­ers, orig­i­nally used for rear­ing thou­sands of fac­tory chicks, work su­perbly. Ap­ples store best at about 2-3°C with some hu­mid­ity, but kept from freez­ing. The two big­gest prob­lems are dry­ing out and rot­ting. We do not bother to wrap them in­di­vid­u­ally, but do han­dle them very care­fully to avoid any bruis­ing. It is a good idea to check them at least weekly, and any with the slight­est sign of dam­age should be ei­ther eaten or put out for the birds.

En­sure the fruits are well spaced and ven­ti­lated, so rot can’t spread

Keep a close eye on ap­ples, as they can de­te­ri­o­rate all too quickly

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