Caring For Fall Apples
As autumn approaches it’s time to revel in the apple crop. But after eating fresh apples that taste like no others, or making a few delicious apple pies, you may ask, what else is there to do with this fruit? Fortunately, apples are one of the most versatile fruits to store and use, so they offer many options.
Storing Fresh Apples
Just like many other fruits and vegetables, some apple varieties store better than others. Cortland, Fuji, Honeycrisp, and McIntosh (often the late-harvest varieties) all store well throughout fall and into the winter months, under the right conditions. But don’t hesitate to try to keep other varieties. If you have a bushel of apples from your tree, regardless of the variety, and you like to eat them fresh, here are a few steps to keep them crisp and delicious.
—Apples like high humidity and low temperature, meaning flirting with the 32 to 34 degrees Fahrenheit mark, with over 90 percent humidity. Make sure all of the apples are free of bruises or cuts, and clean them with water and dry them before storing.
—For small batches of apples, you can keep them in the vegetable crisper drawers of the refrigerator. Just don’t store other veggies in the same drawer or they will be prone to spoil faster. Apples release ethylene gas, which increases decomposition.
—If you have too many apples to fit in the fridge, choose the coldest place in the basement, garage, or cold storage. Wrap each apple, with the stem intact, in newspaper, and place them in bins, preferably in a single layer. Use them as needed for three or four months, periodically checking apples to ensure they are not spoiling. If one spoils it speeds up the degradation process of the others. As they say, “A bad apple spoils the bunch.”
Pressing Apples
Making apple cider and apple juice is an excellent way to use a lot of apples, especially less than perfect ones, and is a great excuse to get neighbors and friends together for an apple pressing party.The main difference between cider and juice is cider is unfiltered, while juice is strained to take out the biggest particles. Both start the same way. Wash the apples and cut out any wormy areas or significant marks. Set up the apple press, and if the apples are large, cut them into halves or quarters. Feed them into the press and take turns turning the crank to chop up the bits of apple, then press them through the hopper where the juice drains below. Many hands are a big help in the entire process, and make the process go quickly, usually with a lot of laughter. If you know anyone with pigs, their animals will gladly eat the leftover mash.
After the juice is squeezed from the apples, you can drink it immediately, although food-safety experts warn against potential sickness from E. Coli and other pathogens, especially in vulnerable groups, such as children, the elderly, or anyone with a compromised immune system. This is a particular concern in areas where a lot of deer are present and you’re using windfalls. But drinking raw cider straight out of the press is an autumn ritual for those who relish its absolute freshness. To remedy the whole “this could make you sick” issue, experts recommend pasteurizing the juice by heating it to 160 degrees F., although if hard cider is part of the plan, you’ll want to leave it natural.
To make juice, simply strain it through cheesecloth and pasteurize it, if desired. You can freeze this to drink later, or can it in a water bath canner. Unpasteurized apple cider can be kept in the fridge for a couple of weeks before it begins to ferment. It can also be frozen or canned.
Dehydrating Apples
Peeling and slicing apples to dehydrate them can be an arduous process, but it’s worth the end result. To make this tasty snack that travels well and lasts for months in a mason jar, simply wash, peel and core the apples, then slice them just a bit thicker than 1/8 inch. Some people prefer to soak the apples in a water and lemon juice solution to keep them from browning, but it’s totally a personal choice. If you do, pat them dry and place the slices on your dehydrator racks. Dry for six to eight hours at 135 degrees F.
Canning and Freezing Apples
Like tomatoes, there are many ways to can apples for later use. Applesauce is one of the easiest. Cut and core the apples, leaving the skin on. Place in a large stainless steel cookpot, add a little water and turn a burner to medium-low heat. You’ll want to keep an eye on your apples and make sure they don’t burn to the bottom of the pan. Once the apples are soft enough, remove them. Mash them with a potato masher, or strain them through a food mill or strainer. You can add sugar and cinnamon to taste before placing in sterilized jars and processing in a water bath canner for the appropriate length of time.
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Applesauce can also be frozen. Allow it to cool, then spoon into freezer containers, allowing for at least 1/4 inch of headspace under the lid for expansion. Mark the container accordingly and freeze for up to six months.
Canned apple pie filling is another excellent way to use apples during the cold months. To do so, peel, core, and slice approximately seven pounds of apples. Keep in a bowl full of water with 3 T of lemon juice per quart of water, which minimizes browning.
Meanwhile, on the stove combine 4 1/2 cups sugar, 1 cup cornstarch, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 3 T. of lemon juice, and 10 cups of water in a large cook pot. Stir well and bring to a boil.
Place the sliced apples in hot, sterilized jars leaving roughly 1/2 inch of headspace, then ladle the hot syrup over the top. Seal with lids and process in the water bath for the appropriate amount of time.
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You can also freeze this mixture in 4 cups measurements, after cooling the syrup. Another option to make an apple pie filling is to freeze the apple slices with a cup of sugar per 6 cups of sliced apples. Add a teaspoon of cinnamon and 1/4 tsp. of nutmeg, as well, then place in freezer bags. You’ll still need to add flour or corn starch if you bake a pie, but this mixture works well for pies and cobblers.
A bounty of apples is a blessing. Spend a little time now to savor them throughout the winter.
