We have a family apple tree and it is ripe. So we have cookers, a sweet red apple and a russet - all on the one tree! The other tree is still clinging onto its teeny little apples - it is a late variety that hasn't grown its usual large apples this year.
This year we are making a big effort to store most of the crop. Usually we just invite the neighbours into scrump them

The good ones are being wrapped in paper or bubble wrap stored in blue mushroom trays.
The bruised and bird pecked ones are being processed in a few different ways. I want to see which method/s work best:
1. cored, peeled and sweated down in butter, then open frozen and bagged.
2. cored, peeled, dropped in boiling water for a moment, dropped in cold water, drained, bagged and frozen.
3. just as 2 but open frozen prior to bagging.
But I would like a few more methods. How do you store yours?