Bleached apples?

I’ve been reading Foxfire Vol. 1 and there is description of old timers using sulfur vapor to bleach (preserve) apples, thus preserving them to be later eaten—apparently they stay fresh for a very long time that way.

It sounds noxious and unpleasant, but supposedly it’s actually wholesome?

I mean, my village’s water probably has a lot more sulfur.

Have you tried this?