Apples should be stored in a cool area. If you plan to store apples, choose later, rather than early-harvest varieties. One spoiled apple will ruin the others, so throw out any that have begun to deteriorate.
Apples need to "breathe." When storing apples in an unrefrigerated area, pack them in wooden slat crates. In refrigerators, keep them in a perforated plastic bag, but to sustain proper levels of humidity, do not seal or tie the bags.
To prepare for the freezer, core, peel and slice the apples, then place them in a bowl that contains one quart of water and 1/2 teaspoon of salt. Let them soak in the water for 10 to 15 minutes, rinse them off, and then blanch in boiling water for one minute. Cool the apples under running water, drain, and dry them on paper towels. Next, arrange the apple slices on baking trays in a single layer, and place the tray in the freezer until the apples are thoroughly frozen. Remove and store the slices in heavy-duty plastic freezer bags. By freezing them on the trays first, you can avoid large clumps of frozen fruit.