REFRIGERATE IT: Yes
AT FRESHEST: Up to 6 weeks in the refrigerator, longer in a root cellar environment
OPTIMAL STORAGE: Do not wash until ready to use. Store in a breathable bag in the low-humidity drawer of the refrigerator. Handle carefully to prevent bruising, and separate any with bruises from other apples (or they will cause others to brown). Apples ripen 6 to 10 times faster at room temperature. For large quantities, store in a cardboard box covered with a damp towel in a root cellar or other cool place. Ideally, you would wrap each apple individually in newspaper to reduce their influence on each other. Many heirloom varieties are not suited for long-term storage, so try to eat them right away.
FREEZING: Can be frozen raw or cooked, with or without sugar. Raw—Wash, peel (if desired), core, and slice. To prevent browning, either blanch for 1½ to 2 minutes or sprinkle with lemon juice. Then choose between (1) packing dry with ½ cup/100 g sugar per 1 qt/1 kg of apples; (2) packing in 40 percent syrup; or (3) placing directly on a baking sheet and freezing, then transferring to an airtight container. Cooked—Cook, cool, and pack in an airtight container.
USE IT UP/REVIVAL: To prevent apple slices from browning, toss them with one part citrus juice and three parts water. Mealy or wrinkled—Cook! Even shriveled apples can be cooked into applesauce, apple pies, apple crisps, etc. A few bruises are fine and can be cut out; if the whole fruit is soft or mushy, however, discard. Use apple peels to make a tea, flavor fresh water, make a jelly or syrup, or in smoothies.