A bushel of apples is a lot of fruit, usually somewhere around 40 pounds, though it varies with the variety and the size of the apples. Every fall, people drive home from Ellijay’s orchards with a box in the trunk and a vague plan. Here is how to keep that box crisp for as long as possible, and what to do with the rest.

Sort before you store

The old saying is true: one bruised apple speeds up the rest. Apples give off ethylene as they ripen, and damaged fruit ripens and rots faster.

  1. Pull out anything bruised, cut or soft. Eat those first, or cook them today.
  2. Separate by variety. Some keep much longer than others.
  3. Handle gently. Set apples down instead of pouring them.

Keep them cold and humid

University of Georgia Extension recommends 30 to 40°F with 90 to 95 percent relative humidity. A refrigerator crisper drawer is the easiest home option. Put apples in a perforated plastic bag to hold in moisture while letting them breathe.

At room temperature apples soften much faster, so a bowl on the counter is for this week’s eating, not long-term storage.

How long will they last? UGA lists anywhere from one to twelve months under ideal conditions, depending on variety. Iowa State Extension gives three to five months for varieties such as Red Delicious. Home refrigerators are less precise than commercial storage, so check your apples every week or so and pull any that are going soft.

Got a whole bushel and a small fridge?

  • A cool garage, basement or cellar can work in late fall if it stays above freezing and below about 40°F. Keep the apples in a box lined with damp, not wet, newspaper or towels, and watch for mice.
  • Use a cooler with ice packs as short-term overflow.
  • Keep apples away from potatoes, onions and other strong-smelling foods. Apples pick up odors, and their ethylene can sprout potatoes.

Which apples to eat first

As a rule, softer, early-season apples should be eaten first, while firm, late-season apples keep longest. If you are not sure, ask the orchard when you buy. Ellijay growers know which of their varieties are good keepers. Our apple-picking calendar shows when each type typically ripens.

Freezing apples

The National Center for Home Food Preservation recommends firm, full-flavored apples and three ways to pack them:

  • Syrup pack: slices in a cold syrup, good for desserts.
  • Sugar pack: slices tossed with sugar, good for pies.
  • Dry pack: plain slices, good for baking and smoothies.

To keep slices from browning, NCHFP suggests treating them with ascorbic acid. Freeze at 0°F or below. Leave headspace in containers, and label everything with the date.

Canning applesauce

Apples are acidic enough to be processed in a boiling-water canner, which means you do not need a pressure canner for applesauce or apple slices. Always follow a tested recipe, such as those from the National Center for Home Food Preservation, and adjust processing time for altitude. Parts of North Georgia sit above 1,000 feet, which can call for longer processing.

Other ways to use a bushel

  • Dry them into apple chips in a low oven or a dehydrator.
  • Bake ahead: assemble pies or crisps and freeze them unbaked.
  • Make apple butter in a slow cooker.
  • Share. Neighbors rarely say no to Ellijay apples.

Want ideas? Our list of apple treats at the Georgia Apple Festival has plenty of inspiration.

Sources and further reading

Facts in this article were checked against these sources on October 30, 2026. Hours, fees and seasons change, so confirm before you go.