Apple season is upon us. I looove this time of year. Even if it has been uncharacteristically hot. I know that fall is on its way.
Today I wanted to talk about apples. About oh..2 weeks ago I brought home a bushel of apples to add to the peck I already had. I was planning on canning A LOT of applesauce and possibly doing some other things if I had any left.
This is what happened…First, the apples. I used 3 kinds.
Newton Pippin (I think)
My friend and neighbor helped me pick apples and helped me during part of the canning process. We picked about a 1/2 bushel and 1 peck of them. Ended up not using the red ones because they didn’t have as much flavor as the green ones, which tasted like a combination of Golden Delicious and Granny Smith apples.
After a lot of research (I love a good mystery), I believe these are Newton Pippin apples. They have some sooty blotch (a fungus) on them but peeling or scrubbing them makes them a ok to use. I found this interesting I thought they were just naturally that way. At any rate, they are delicious. Very crisp, a bit tart but still on the sweet side too. You can learn more about them from the link above.
The awesome thing about Melrose apples is that they turn the applesauce a pinkish-peach hue, depending on how many you add. I found that making half or slightly more apples in each batch made the sauce a pretty peachish color.
Cortland apples aren’t very exciting. They are quite similar to a Macintosh. Rather soft and cooks down easily. A nice white fleshed apple.
And now…preserving the apples! Here are 3 ways to keep it apple season, always.
You Can Can Them,
I used all 3 types of apples in my applesauce, but mostly Cortland and Melrose.
I used the recipe from this book.
Or Freeze Them.
With the extra Pippin apples I made some apple pie filling. Not sure if the apples are suited for baking but I guess we will find out! I made an apple crisp a few days ago with them and it turned out ok. Took a bit longer for the apples to get tender but delicious none the less.
I used the recipe from this book.
Or Even Dry Them.
The Pippin apples are wonderful dried! So good. I did not peel them because I didn’t know about the sooty blotch at that time. I think its fine. I mean, I haven’t died yet. That’s a good sign.
I sliced them thin and dipped them in lemon juice, shook off the extra liquid and filled up the dehydrator trays. I think I dried about 8-10 apples total and it made quite a bit. Cheaper than buying it in the store and so much tastier 😊 My daughter L agrees!
I dried them for about 10 hours each batch at 135°.
I paid $16.75 for 30 pints of applesauce. That’s 56¢ per pint, 28¢ per cup and 3.5¢ per oz.
Apple Pie Filling
$1.43 for 5 1/2 quarts. (Remember the apples were free.) That’s 26¢ per quart. Hopefully I can just use 1 bag per pie crust but we shall see.
It was about $1.22 for 1 1/2 cups of lemon juice that I used to dip the apples. (Again the Pippin apples were free.) We can get technical and calculate the money spent to run the dehydrator for 10 hours each time but I won’t go there atm.
I made enough to fill at least 3 quart bags. Not too sure on the exact amount.
So there’s the breakdown! Pretty inexpensive to preserve apples. It may take a bit of time and patience but it is so worth it 🙂
Doing anything interesting with apples lately? Any baked goods with apples that you love?
Fantastic website for finding the kind of apple you have if you or the owner do not know. Trees/orchards planted long ago may have not-so-common names.
Great website that has multiple handy charts. Mostly helpful for canning and freezing. If you want to know how many pounds/bushels/pecks you need to make a certain number of jars of a specific size, or vice versa, this should be a helpful site for you.