The apples have been stored in our new fruit store but there are varieties among them that won't make it through the winter, Keswick Codling is a tasty apple but it doesn't store well. To hedge out bets and thwart the field mice we are bring them in to preserve and the first step in that is lemons and water.
The problem with peeling and coring any great amount of apples is that the sugar reacts with the air and before very long you have brown apples. Adding some lemon juice and lemon skin to a bowl of water means that you can process quite a few apples at once. Carol is in the midst of coring, peeling and making sure no nasty bugs have made their way in. The skins of the apple will go into the compost heap and the apples will be cut up and frozen for pies in the middle of the winter. However, with Halloween coming don't forget these can make some wonderful toffee apples.
The problem you may find with apples is that your skin will quickly start to hurt when peeling and coring them, so wear some gloves or give them a nice soak in hand cream afterwards.