Jonathan Apples were discovered at Woodstock, New York, as a chance seedling in the 1820s. It received its name from the man who first promoted it. This crimson apple (with touches of green) has a spicy tang that blends well with other varieties in sauces and ciders. Also an excellent general eating apple. Moderately tart, Jonathans are delicious for
snacking, salads and cooking. Versatile, and good for pies, the Jonathan apple has a slightly opaque yellow flesh.

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 Jonathan apple sites:
http://www.postharvest.com.au/Jonathan_Apple.htm

http://food.epicurious.com/c_play/c04_victual/apples/jonathan.html

http://www.produceoasis.com/Items_folder/Fruits/Jonathan.html