Bleached (sulphured) 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?

For me the word bleaching creates an unfortunate image.  It appears that sulfur dioxide does slow the browning of apples and limits the loss of some vitamins … this is from a quick search of multiple web sites.

Here’s a video of sulphur apples being made: