Gloucestershire Orchard Group

Conserves, promotes and celebrates traditional orchards in Gloucestershire

Picking and storing

Apples need to be treated with care - once bruised, they soon begin to rot. Never pick an apple without its stalk, because this leaves a hole through which decay can quickly enter. And be careful not to pick too soon - an apple needs its full term on the tree to soak up the sun, build up its skin finish, develop its full flavour, and store away reserves, all of which will allow it to keep longer before being eaten.

Pick only when the apples are dry. Raise each one in the palm of the hand, turning it slightly; only if it comes away easily from the spur is it ready for picking. Take care not to tug off the spur. It is a good idea to 'pick over' a tree several times, especially with the early varieties, taking the ripest first.

The exact date to pick the later, keeping apples has to be a matter of experience with your particular cultivars in their particular environment Trees on sandy soil ripen fruits sooner than those on heavy land. Trees growing in grass usually retain their fruits better than those in cultivated ground. The weather must dictate the decision, but harvest is near when the pips are turning brown and windfalls include otherwise undamaged apples. The imminent arrival of severe air frost makes harvesting essential.

Ideally, apples should be stored in a draught-free place such as a cellar or garden shed, away from bright light. They should be kept cool, preferably at under 45° F (7° C), and should not be subjected to fluctuations in temperature. Keep them in shallow, slatted trays, standing them, not quite touching, on newspaper and putting rolls of paper between the rows. Trays can be stacked. Label each tray with the name of the variety and season for eating and examine fruits frequently in case any are rotting.

Another successful method for long-term storage is to wrap apples individually in paper (colour supplement seems to work particularly well; let us hope the inks are not toxic), and put them in cardboard boxes which are then shut up. This seems to prevent the fruit shrivelling, and keep out the mice and rats (which can often be a problem).

Fruit for cooking and jams can be deep-frozen. Some people blanch it first, others just freeze it. Use small freezer bags, otherwise a big load has to be defrosted just to get enough for a single pie.