Storing cooking apples?

[thunderpunt]

Been given a load of cooking apples, can't use them all immediately so what is the best way to store them?
Peel/freeze raw
Peel/cook/freeze

They will mainly be used for apple pies/crumbles but I don't have time to make them right now
Thanks

Do you have a pressure cooker? If so you could can some?

If not I'd cook them first before freezing, they keep well that way. I'd worry about them going brown if I froze them raw.

peel them and poach in one big batch, then freeze in usable quantities (I use freezer bags). Great for later pies and crumbles.

Perfect thanks, no pressure cooker so will poach them. Wasn't sure about freezing raw - obviously I do it with soft fruit - raspberries, rhubarb etc - so wondered if I could save time with these but I think you're right about them going brown. I'd better get peeling, thanks again

My mum does this
A) wraps unblemished apples individually in newspaper, stores them in a single layer in a cold room, checks periodically for decaying ones. They can last a long time like this.
B) peels, cores, slices and cooks apples to purée and freezes in apple pie sized portions.
C) makes apple pies or crumbles and freezes before cooking
D) makes apple jelly or apple butter and puts in sterile jars
E) gives them to me and I give away what I can't eat.
F) puts then on the low wall outside her house along with a charity box - she makes a surprising amount

Such a small world! I was just thinking the same thing. In my search for answers I actually came across a website that is currently running a "use up your apples" challenge to help find innovative ways for people to freeze/store/preserve/cook apples. I think it just started so there is only one recipe up so far....but I would keep watching the space for new ideas! If the kids actually go to bed on time (hey, we can dream!), I am hoping to post up something later! cookpad.com/uk/contests/198-helpful-cooks-seasonal-challenge-apples

Peel, core, slice and dip in a solution of a couple of teaspoons of salt in a pond of water. Open freeze on baking trays with greaseproof paper on. You then have perfect free flow raw apple slices to bag up, that don't go brown.

Pint not pond!