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Enjoy the Harvest Year-round: Tips and Tricks for Preserving Apples
September is arguably the best time of the year. It's that time in which we normally say goodbye to sweltering heat and begin to enjoy warm days and cooler evenings, watch the leaves turn golden hues and take a bite of our first crisp, juicy and delicious apple of the season and dream of more to come! By October, we've been apple picking — whether it happens at the local orchard, the grocery store or farm market doesn't matter — we have indulged in the season, so excited about the colors and varieties that we've brought home pounds of ripe, juicy apples.
What are the best ways to preserve the bounty of apples? Here are a few of our tips and tricks for selecting, storing and preparing this versatile fruit.
Selection
- Select apples that are firm to the touch, have a good aroma and are free of skin breaks and bruises.
- Handle them gently to prevent bruising.
Preparation
- Wash each apple under running water and dry with a clean paper towel.
- Slicing Apples: Cut and coat apple slices and dices in a mixture of one part lemon juice to three parts water, in vitamin C-fortified 100% apple juice or in a commercial anti-browning product to prevent browning. Eat within 2 hours or refrigerate immediately until use.
Preserving Apples
Fresh and Ready-to-Eat
- Refrigerate apples as soon as possible to slow ripening and maintain flavor.
Properly-refrigerated apples can keep anywhere from 4-6 weeks.
- Store apples away from strong-smelling foods, to prevent them from absorbing unpleasant odors.
- Wash individually-sold apples in cool water before serving.
Freeze for Later Use
- Select firm and crisp apples for freezing.
- Unsweetened Dry-pack Method of Freezing: Peel, cut and core the apples and soak in ascorbic acid to prevent browning. Place slices on a cookie sheet until frozen solid. Once frozen, remove and place in plastic freezer bags or freezer containers and place in freezer. Ideal for use in pies.
- Sweetened Dry-pack Method of Freezing: Peel, cut and core the apples and soak in ascorbic acid to prevent browning. Add ½ cup of sugar to slices and mix until thoroughly coated. Pack in freezer containers, seal, and freeze. Ideal for use in pies.
- Syrup-pack Method of Freezing: Prepare a syrup by adding 2 ¾ c sugar to 4 c of water. Stir over heat until sugar is dissolved and chill. Peel, cut and core the apples and soak in vitamin C to prevent browning. Once chilled, add ½ teaspoon of anti-browning agent (ascorbic acid) to syrup and place in freezer containers. Add apples to syrup and submerge completely. Seal the containers and freeze. Ideal for use in uncooked desserts.
Dried Apples
- Drying apples at home is difficult without a dehydrator. If you plan to use a dehydrator, we encourage you to follow the instructions including with the dehydrator.
- Treat apples with ascorbic acid, fruit juice or sulfite prior to drying to prevent browning and preserve flavor.
- Thin-sliced apples dry the fastest.
- To cook reconstituted apples, simmer covered in liquid, for 10 to 15 minutes.
To Make Easy Microwave Applesauce:
6 cups of sliced, peeled apples
1/4c water
1/3c sugar (adjust to taste)
Cinnamon to taste (optional)
Mix all ingredients in a 2-quart microwave safe baking dish. Cover and micro-cook on high power 6 to 8 minutes. Using a food processor or blender, process the cooked mixture to the desired consistency. For chunkier sauce, use a potato masher or pastry blender. Eat immediately or keep in refrigerator for freshness.
To Make Apple Butter:
10 pints apples, peeled and sliced
4 cups raw sugar
1 tablespoon cinnamon
1 teaspoon ground allspice
1 quart water
1 cup brown sugar
1 teaspoon ground cloves
Combine the apples and water in a large kettle. Bring to a boil and simmer, covered, until apples are soft. Pass through a food mill. Combine strained applesauce with remaining ingredients in a clean kettle. Bring to a boil, stirring until sugar is dissolved. Cook gently, uncovered, until mixture becomes quite thick, at least two and a half hours, stirring often. Pour into hot sterilized jars and seal.
Makes about 2 quarts. Enjoy!
Sources:
University of California, Division of Agriculture and Natural Resources
Virginia Tech Cooperative Extension
University of Minnesota Extension
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