Versatile cooking apples make a fresh snack and unexpected addition to salads, but their flavors and acidic nature really shine when used in cooked and baked recipes. Cooking apples complement everything from savory dishes to desserts. If you find yourself with surplus of cooking apples on hand, employ traditional preservation methods to get the most from the harvest. You will enjoy the fruits of your labor for months to come.
Common Varieties
Firm Winesap apples, identified by their deep red hue and aromatic flavor, soften during cooking. The firm flesh of Golden Delicious apples holds up well to heat and moisture. Their slightly acidic, rich flavor makes them a good choice for many recipes. Bright red Jonathan apples break down slightly, are mildly sweet and range from moderate to very acidic. Extra-firm Granny Smith apples, with their bright green skin, pack a tart punch, but provide the perfect complement for recipes featuring sweet sauces.
Canning
Canning allows you to prepare large quantities of pie filling and applesauce for future use. You will need a few basic supplies, such as canning jars, seals, rings and a large pot to serve as a canning bath. Choose firm apples that retain their shape for canned pie filling. Apple varieties with softer flesh cook down for chunky or smooth applesauce. University of Minnesota Extension specialists suggest dipping apple slices in an ascorbic acid and water solution to prevent browning. Add sugar and a combination of spices for a recipe worthy of a ribbon at the county fair.
Freezing
Freezing allows you to store apples for baking and cooking. You can either opt for dry-pack, syrup-pack or sugar-pack methods, depending on their intended use. Dip apple slices in ascorbic acid or lemon juice and water mixture to prevent oxidation. The dry-pack method involves freezing individual apple slices before packing. Syrup packs consist of heavy syrup and apple slices. Make sugar packs with blanched apple slices mixed with granulated sugar. Place the apples in heavy-ply plastic bags or plastic containers freezer storage. Use them for quick cobblers, pies and tarts.
Preserving
Similar to the canning process, preserving transforms cooking apples into delicious jams, jellies, butters or chutneys. Jam is a chunky mixture of apples and sugar to spread easily on toast. Apple jelly consists of juice and sugar. It has no fruit pulp and a stiffer consistency than jam. Use pureed, cooked apples to make a flavorful butter seasoned with sugar and spices. Chutney recipes vary, but typically consist of cooked apples, dried fruit and spices.
Juicing
Apple juice is the basis for cider and vinegar. To make apple juice, run cut apple pieces through a juicer. Add yeast and ferment to the desired stage to create sweet and hard cider. Pasteurize apple juice and cider before consuming by heating the liquid to 160 degrees Fahrenheit to prevent bacteria growth. Allow the brew to ferment past the cider stage for vinegar. The University of Georgia Cooperative Extension Service stresses the importance of following proper sanitation, handling and refrigeration to produce safe, homemade apple beverages.
References
- Real Simple; Which Apples Are Best?; Kemberly Gong
- University of Minnesota; Canning Applesauce; William Schafer; 2010
- University of Minnesota; Freezing Apples and Applesauce; Marilyn Herman; 2010
- West Virginia University: Let’s Preserve Reduced-Sugar Jelly, Jam and Spreads; 1999
- University of Georgia; Preparing and Canning Chutneys; Elizabeth L. Andress, Ph.D., et al.; 2006
- University of Georgia; Making Apple Cider; Elizabeth L. Andress, Ph.D., et al.; November 2003
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