There are more than 300 varieties of apples, some sweet, some tart, some big, some small. Some are better keepers
than others. Root cellaring is an effective way to store unblemished fruit, make sure the fruits have the stems intact
to keep any wild yeast or bacteria from getting to the fruits. Canning, drying and freezing are also very effective.
One bushel of apples (48 pounds) will yield approximately 16 to 20 quarts of canned or frozen product. It takes
2 2/2 to 3 pounds of apples to make 1 Quart. One buishel will yield 15 to 18 quarts of applesauce.
