Every September, my neighbor’s apple tree drops more fruit than three families can eat. For years, half of it rotted on the ground. Then I decided to treat the annual apple flood as a challenge instead of a chore.

Apples last longer than you think if stored right. But eventually, even the best-stored apples start to soften. Here is the order of operations I follow — from storage to cooking — to waste as little as possible.

Store Them Correctly First

Apples last weeks longer in the fridge than on the counter. Keep them in the crisper drawer, away from vegetables — apples release ethylene gas that makes other produce ripen and spoil faster. A perforated plastic bag helps maintain humidity without trapping too much moisture.

One bad apple really does spoil the bunch. Sort through your haul and remove any with bruises, cuts, or soft spots. Those go straight to the “cook immediately” pile.

Freeze for Baking Later

Peel, core, and slice. Toss with a tablespoon of lemon juice to prevent browning. Spread in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. They keep for six to eight months this way and can go straight from freezer to pie or crisp — no thawing needed.

I do a big batch in October and pull out a bag whenever I want apple pie in February. Tastes exactly the same as fresh.

Slow Cooker Applesauce

This is my answer to the “cook immediately” pile. Peel and roughly chop apples — the uglier the better — toss them in a slow cooker with a splash of water, a cinnamon stick, and absolutely nothing else. Cook on low for six hours. Mash with a potato masher or blend for smooth. No added sugar needed if the apples are reasonably sweet.

Freezes beautifully in mason jars (leave an inch of headspace). A bushel of apples yields about eight to ten pints of applesauce.

Dehydrate for Snacks

If you have a dehydrator or an oven that goes low enough (170°F or lower), apple chips are basically free snacks. Core and slice thin — a mandoline makes this fast and uniform. Sprinkle with cinnamon. Dehydrate for six to eight hours until crispy. Store in an airtight jar. They last for months and my kids destroy a batch in about two days.

Apple Butter for Gifts

Apple butter is just applesauce cooked down further with spices until it is dark and spreadable. Add cinnamon, nutmeg, cloves, and a little brown sugar. Cook it low and slow in a heavy pot, stirring occasionally to prevent scorching. When a spoonful holds its shape on a plate without a watery ring, it is done. Jar it up and give it away — people go nuts for homemade apple butter.