Fall is For Apples - Home Cooking

The legendary Johnny Appleseed was a real person who lived in the days of the American frontier. Born in 1774, his real name was John Chapman. He dreamed of a land where no one went hungry because apples were plentiful, a land covered with blossoming apple trees. Beginning in his twenties, and for nearly 50 years, the nurseryman with a big love of apples roamed the land planting apple trees. He created apple orchards out of the wilderness in Pennsylvania, West Virginia, Ohio, Indiana, Illinois and Kentucky. Johnny Appleseed left a lasting contribution. His efforts changed the landscape and today that region is a very rich source of apples.

Over time American apple growers have developed and improved many varieties of apples and the U.S. is now the top apple producing country in the world. Today the state of Washington grows the most apples, followed by New York , then Michigan. Apples are America's favorite fruit and Fall is the season for fresh apples. Though many apple varieties are sold in supermarkets all year round, the freshest apples are available from September through November.

An Apple A Day Can Keep the Doctor Away -
Apples are good for you! Research tells us that apples really do promote good health. They contain numerous essential vitamins, minerals, and nutrients. They're beneficial to your teeth, your skin, your digestive system, your nerves and your overall good health. An apple every day really can help prevent heart disease by reducing cholesterol levels. Eating apples not only lowers cholesterol, it also improves the ratio of beneficial HDL to harmful LDL. They contain compounds that act as antioxidants against LDL, the "bad" cholesterol that clogs arteries. Studies have also shown a link between apples in your daily diet and a lower risk of other illness, including certain cancers.

Buying Apples -
This is the time of year to drive to an apple orchard for just picked local varieties. If you have apples in your refrigerator, you have tasty nutritious snacks plus a main ingredient for creating anything from healthy appetizers to delicious desserts. When selecting apples, press gently with your fingers to check for firmness. Choose apples that are firm, with no soft spots or blemishes. There are many varieties of apples to chose from. Some are best for eating fresh while others are best for cooking and baking. All purpose varieties are good for eating and to use in your favorite recipes.

	Red Delicious Apples are, by far, the most popular variety to eat fresh. This firm, crisp, sweet and juicy apple is low-acid. Though it's very tasty when eaten raw, it's not a good choice for cooking and baking.
	Yellow or Golden Delicious Apples have firm, crisp flesh that is sweet and juicy. This all-purpose apple is wonderful for snacking, in salads and for cooking and baking. They're a great choice for making low-sugar applesauce and pies.
	Gala Apples are excellent for eating and salads. Because of their small size, mellow flavor and thin skin, Gala Apples are a perfect choice for kid's snacks.
	Granny Smith Apples were the first green apples introduced to supermarket shoppers across America. This variety succeeded commercially where other green apples could not. It's a large mild-flavored apple with a good balance of tart and sweet. Granny Smith apples are available year-round.
	Jonathan Apples are medium sized with a bright red color. The flesh is yellowish-white, occasionally with red veins running through. They are tender, juicy, and moderately tart. This is another all-purpose apple, meaning it can be used for cooking, baking or eating fresh.
	McIntosh Apples are a deep red color with a tender white flesh that cooks down quickly, making them a good choice for applesauce. Juicy McIntosh apples are also good for snacking.
	Rome Beauty Apples have a mild flavor that is enhanced after cooking or baking. They're a very good choice for desserts like apple crisp and also for fried apples.
	Winesap Apples (Stayman Winesap) are a firm but juicy apple with a wine-like, tart flavor. They're good for eating fresh, for making cider, and for baking. Since they hold their shape well when baked, they're good for making apple dumplings.

This is only a sampling of the many versatile varieties of apples. See Apple Varieties for a chart listing these and many other varieties with the characteristics and use of each.

Storage -
Handle apples gently to prevent bruising. To maintain quality, juiciness and crispness, store fully ripe apples in the crisper section of your refrigerator. Store them away from onions and other foods with strong odors. Never store them next to broccoli, cabbage, cauliflower, cucumbers, or spinach. Apples emit ethylene gas which will speed the ripening of other fruit, so keep them away from kiwi fruit, peaches, plums, pears. and other produce which over-ripen quickly. (To ripen green bananas, place them in a paper bag with an apple) When stored properly, most apples will keep for about 6 weeks.

Cooking and Baking With Apples -
Peeling or Paring -
When peeling is necessary before cooking, peel whole apples before cutting. Use a sharp paring knife or a fruit and vegetable peeler. Cut or peel the skin from the apple in strips or in a continuing spiral.

There are crank-type apple peeler, corer, slicer gadgets. These are a great convenience if you have alot of apples to use. They work best with firm apples that are uniform in size and free of blemishes

Use an apple corer -
for apple dumplings, baked apples, or before cutting apples into rings. On a cutting board, insert the corer directly into the center of the apple. Push straight down and twist slightly with even pressure and to remove the core and push it through. This can be done before or after an apple has been peeled, but a hollow-core apple might break easily while peeling.

To prevent browning -
When cut, apples turn brown quickly. To prevent browning when cutting apples into slices or wedges to serve on a fresh fruit tray or to use raw in a fruit salad, dip freshly cut apples in lemon juice and water or in a solution made with a fresh fruit preservative

Apple Yields

One pound of apples equals 2 large, 3 medium or 4 small apples.
One pound of apples yields 3 cups of diced fruit or 2 1/2 cups of peeled, sliced fruit.
Two pounds of apples is enough for an average 9" pie.
For a deep dish 9" or 10" pie, figure about 3 pounds or 8 to 9 medium size apples.

Apple Recipes

Old-fashioned Apple Pie

Slow Cooked Baked Apples

Fried Mini Apple Tarts

Apple Bread Pudding

Apple Yogurt

Apple Pizza

Cran-Apple Pork Chops

Waldorf Salad

Baked Apple French Toast

Apple Sausage Breakfast Casserole

Apple Fritters

Sweet Potatoes with Apples

Fried Red Cabbage with Apples

Apple Raisin or Apple Cranberry Filled Squash

Butternut Squash & Apples

Apple, Bean and Pork Chop Bake

Apple Glazed Roast Pork

Slow Cooked Sausage & Apples

Ham Stuffed Baked Apples

Apples For Your Country Kitchen .....

Red Delicious Apple Cookie Jar
This bright ceramic cookie jar looks like a big, ripe fall apple. The sealed lid on this generously sized earthenware jar will keep cookies and other treats fresh.

Pie Server w/Sculpted Lid
This beautifully sculpted Pie Keeper will help your pies stay fresh longer. It also makes a stunning fall centerpiece.

Fall apple pie photo courtesy of The U.S. Apple Association.