To preserve your apple, it must be a “perfect” apple – no bruises, no cuts, no insect damage, and the stem must be intact.
Pack the apples in some kind of dry, aerated material: sawdust, grains, heat-dried sand, or newspaper.
Store in a cool, dark pantry, away from stored potatoes (because they produce a gas that would cause the apples to ripen).
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This works best with fresh orchard apples rather than store-bought, which may have been sprayed with chemicals that affect the ripening process.
Wrapping apples individually in newspaper when storing them together helps prevent one bad apple from ruining the rest, because if one of the apples go bad, the ethylene released will be contained and will not disrupt the other apples around it.
With this method, your apples should last longer than you expected.
