In 1801 John McIntosh homesteaded near Dundela, Ontario, not far from
the St. Lawrence River, and transplanted some wild apple saplings he found there, one of which survived and produced fruit of such tangy allure and aromatic fragrance that it became well known in the region. It wasn't propagated into commercial potential until years later by John McIntosh's son, whence it became known as McIntosh Red. The variety is thought to be related to the Fameuse apple of the region. McIntosh has juicy white flesh and a rather tough skin that has mixed red and green coloring. It's a favorite apple for eating out of hand but also is widely used in salads and sauces and pies and is a mainstay in fresh cider.

McIntosh Apples  will be firm with smooth, clean skin and have good color for the variety. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light. 

Apples come in various grades: Extra Fancy, Fancy, and No.1. The top two grades of apples are based on exterior appearance and size.  Apples should be stored at 31 to 32 degrees F at 85-90% relative humidity. Keep them in their boxes as they can absorb odors, and they give off ethylene gas that can hasten ripening in other fruits and vegetables.. Apples come packed in 38-42 # cartons, and 40-45# tray packs with  counts of 48, 56, 64, 72, 80 ,88, 100, 120, 140, 160,  200 or 216 for the smallest.  One medium apple  equals one cup diced apples.

Here are some McIntosh apple sites:

http://www.apples-ne.com/