An apple a day keeps the doctor away”. I have heard this quote a million times and have always wondered is that really true? But when I researched about apple fruit, I finally got the answer for my query that the statement is in fact, true.
The apple is loved by people across the globe for its sweet-sour taste. Apples have lots of health benefits for which they are always in demand. Apple trees take nearly six years to grow and once they grow they can have a life span of more than hundred years.
Let’s go further with the apple fruit and find out some more interesting facts about it.
The apple is very old. It is one of the most important fruits that grow on trees. Since prehistoric times people have enjoyed the delicious flavor of apples.
There are thousands of varieties of apples. Apple trees belong to the Rose family. They have beautiful white flowers that blossom in the spring and resemble tiny roses.
Apple growers throughout the world produce about 2 billion bushels of fruit yearly. The Soviet Union leads the world in apple production. The United States ranks second followed by China, France, and Italy.
Washington produces more apples than any other state. More than half the apples grown are eaten fresh. Apples contain 85 percent water. Did you know that if you eat an apple a day it acts as a fat burner for up to 24 hours. From Apple Pie to Apple Butter to Applesauce, it is clear that apples are a versatile fruit. Apples have a lot of nutrients to make you healthy. To get the most benefits from them eat them raw.
Did you Know?
- There are 7,500 different apple varieties worldwide, and 2,500 grow in the U.S.
- Apples are grown commercially in 36 states. The top apple-growing states are Washington, New York, Michigan, California, Pennsylvania and Virginia
- The state fruit of New York is the apple
- The state flower of Michigan is the apple blossom
- Apples can be as small as a cherry or as large as a grapefruit
- Apple trees don’t grow from seeds — they are grafted or budded
- Apple trees can live to be 100 years old
- Most apples have only five seeds, but some may have as many as 10 and others may have no seeds at all
- Sixty-one percent of apples are eaten fresh and 39 percent are processed into juice and sauce
- Red Delicious is the most widely grown apple followed by Golden Delicious
- Apples come in all shades of reds, greens, yellows.
- Two pounds of apples make one 9-inch pie.
- 100 varieties of apples are grown commercially in the United States.
- A medium apple is about 80 calories.
- Apples are a great source of the fiber pectin. One apple has five grams of fiber.
- The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.
- The science of apple growing is called pomology.
- 25 percent of an apple’s volume is air. That is why they float.
- The largest apple picked weighed three pounds.
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Believed to have originated in the mountainous area between the Black and Caspian Seas, the apple has long been the most popular fruit in North America. But did you know that as long as 3,000 years ago, apples were playing an important part in people’s lives?
Folklore has it that an ancient Greek who wanted to propose to a woman would only have to toss her an apple. If she caught it, he knew she had accepted his offer. And newlyweds in the 7th century B.C. shared an apple as a symbol of a fruitful union.
European settlers to America brought with them their favorite fruits, which were much favored over the native crab apple. The colonists used apples to eat and also to make into apple cider, apple vinegar and hard cider. As the early colonists explored the frontier and moved from the eastern United States to the west, so did the apple. Now the apple is grown commercially in 36 states.
KINDS OF APPLES……
An apple is a round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world. There are many types of apples. They are a fruit with a thin skin that may range in color from shades of green, yellow, and red or any combination of these. The flesh is generally off-white or cream colored and is very juicy. They are generally sweet flavored but may be slightly sour, tart, or even a bit bland depending on the variety. Some of the common varieties among the many types of apples are the Braeburn, Cortland, Fuji, Gala, Granny Smith, Golden Delicious, Red Delicious, Jonathan, Jonagold, McIntosh, and Pacific or Southern Rose.
|Uses:Apples can be eaten plain, made into sauce or jelly, or they can be included in a variety of salads, meat dishes, pies, and other desserts. As a dried fruit, apples can be added to a variety of baked goods or in a fresh form, they can be used to produce juice, vinegar, cider, and alcoholic beverages, such as hard cider and apple brandy.|
|At Their Best:Some types of apples are available year round and some are only available at specific times of the year. The peak season for apples will vary with different varieties and locations where they are harvested. The best types of apples are those that are picked fresh from the tree. Fresh picked apples will have the best flavor and an extra crisp texture. For fresh picked apples, visit local apple farms and farmers’ markets during the harvest season in your location.|
|How to Buy:Buy apples that are brightly colored, firm, and free of bruises or damaged skin. If the flesh gives under pressure, the apple will be soft. The skin on the apple should be taut and show no signs of shriveling. Select individual apples over pre-bagged apples so that you can see what you are selecting and have an opportunity to smell the apples to make sure they have a fresh smell and are not musty. The different types of apples are graded according to their size and quality. The higher the grade, the more expensive the apple. The end use of the apple will determine the variety of apple you should buy. See the chart below to select the best variety for your needs.|
|Storage:For best results, place apples in a perforated plastic bag, sprinkle with water and store in the coldest area of the refrigerator for 2 to 3 weeks. Apples give off a gas called ethylene that speeds up ripening, so they should be kept away from other fruits and vegetables to prevent them from ripening prematurely. Apples can be stored at room temperature for a short period of time but should be checked regularly because they will ripen more rapidly than if stored in the refrigerator. To store fresh picked apples for a long period of time, wrap them in paper and place folded side down in a single layer on a tray. Store in a cool, dark, dry place. The ideal temperature for storage is between 32°F and 40°F. Check frequently to see if any apples have begun to rot. Dried apples can be stored in a sealed plastic bag in the refrigerator for an indefinite period of time.|
||A medium size apple with red color with some striping on a creamy yellow background. The ambrosia apple does not have a long storage life so it should be used within approximately four months of harvesting. The apple originated from British Columbia and is a good snacking apple with its crisp texture and juicy aromatic flesh. Its flesh does not oxidize and turn brown as quickly as other apples so it works great for salads.|
|Arkansas Black Apple||A small to medium size deep red apple whose red color turns to a deep purplish red and at times almost looks black. It originated in Arkansas and is thought to possible be an offshoot of a Winesap apple. It has a firm, crisp, yellow flesh that has a tart aromatic flavor. The Arkansas Black apple stores well in cold storage. It will keep its freshness for 6 months when stored properly.|
||A red-skinned apple that has streaks of yellow and is heavily speckled with russet spots. It is an all-purpose apple has a sweet-tart flavor with a slight spiciness to it. It has a crisp texture, which holds up well when cooked. Its slightly spicy flavor makes it a good choice for making cider and pies. Baldwins are not always easy to find.|
||A variety of apple that is very firm with a sweet and slightly tart flavor. It may range in color from greenish-gold to red and is popular as a snack or served in salads and desserts.|
||A fairly new variety of apple that is thought to be a cross between Red and Golden Delicious apples. It has a creamy yellow colored background with red striping over it. The Cameo apple has crisp, juicy flesh with a sweet flavor and a touch of tartness. It is a good apple for snacking and to use fresh in salads. It is also a good cooking apple and makes great desserts. The Cameo stores well when refrigerated.|
|Connell Red Apple
||A large size apple that is bright solid red or striped red in color. The Connell Red is a version of Fireside but is redder in color. It is slightly crisp and has a sweet flavor, which makes it a good eating apple. Connell Red apples have a firm texture that holds up well when cooked, making it a good choice for pies and sauces.|
||A type of apple that has a sweet and tart flavor with creamy white flesh covered with a vibrant red skin. It is an excellent choice for use in cooked apple dishes.|
||A variety of apple that is very small in size, usually no larger than 1 to 2 inches in diameter. The outer skin may be yellow, green or red when mature and the inner flesh is a firm to hard texture. Crab apples are known for their tart flavor and they are often used to make a jelly, wine, apple butter, and other foods.|
|Crimson Gold Apple|
A small variety of apple that is slightly larger than a crab apple, but much smaller than a traditional apple. The Crimson Gold Apple was developed as a cross between a Newton and Spitzenburg heirloom apple. It is a variety of apple that grows well in climates with warmer daytime temperatures with cooler evenings, to develop a higher sugar content. As it matures, this apple has a firm textured flesh that is crisp and sweet flavored. When selecting, choose apples with unblemished skins that are firm to the touch.
A bright yellow skinned apple with some areas of red blushing. It has a firm, crisp texture and a mildly sweet flavor, which makes it a good eating apple. It is slow to brown when cut open so it makes a good apple in salads and it is also makes a good cooking apple.Elstar Apple
A cross between a Golden Delicious and Cox’s Orange Pippin, it is a medium to large sized apple with a firm cream colored flesh that has a sweet but slightly tart flavor. Its skin has a yellow background streaked with a blushing of red. It is a good all-purpose apple but is excellent for making applesauce.Empire Apple
A cross between a Delicious and a McIntosh apple, it is a medium sized apple and has a deep red coloring. The Empire has a crisp, juicy flesh that has a mildly tart but sweet flavor, making it a good snacking apple. It is also excellent for baking and salads.Fireside Apple
A variety of apple, also referred to as a Connell Red, that is bright red and typically large in size. The smooth-textured, bright red outer skin covers a firm white flesh that is dense and fine textured, which provides a mildly sweet flavor. This apple stores well for longer periods of time in refrigerated areas. It is a good apple to eat out of hand or to use for cooking. Also, it dehydrates well as a dried fruit.Fuji Apple
Ranging in color from a light yellow-green with a bit of red to all red, the Fuji apple has a sweet and spicy flavor. The natural sweetness of the apple makes it a good candidate for applesauce because little sugar is required.Gala Apple A variety of apple that is small in size and has a skin that is yellowish-orange in color with red stripes. The flavor is sweet and not too tart, so it is a favorite as a snack.Ginger Gold Apple
A variety of apple that has pale green outer skin and a cream colored crisp textured flesh. It has a slightly tart flavor that is excellent for baking, cooking or for eating as a snack. It is a variety that turns brown slowly, so it is a good choice for use in fresh cut servings.Golden Delicious Apple A variety of apple that has a pale gold and freckled skin, a firm, crisp texture, and a sweet, mellow taste. The flesh resists browning and they are excellent eaten plain or used for cooking, although they lose some of their flavor when cooked.Golden Russet Apple
A medium sized apple that has a distinctive greenish yellow to golden brown skin color. The flesh is firm and cream colored providing a sweet juicy flavor. This apple is a good selection for drying, for baking, and for making cider. It can be kept for months in refrigerated storage.Golden Supreme Apple
A medium sized apple that is greenish yellow to golden brown in color with a firm cream-colored flesh that provides a sweet juicy flavor. This apple is a good selection for drying, for baking, and for making cider. It can be kept for months in refrigerated storage.Granny Smith Apple
A tart, crisp, juicy apple with freckled green skin that is as suitable for eating as it is for cooking. Granny Smith apples are imported from New Zealand and Australia and they are also grown in the United States, mainly in California and Arizona.Gravenstein Apple
A type of apple that typically has a green skin streaked with red, however, it can also be mostly red in color. This apple has a texture that is crisp and juicy with a flavor that is very tart. It is considered to be an all-purpose apple because of its versatility as an ingredient for pies and applesauce as well as its flavor for eating out of hand.Green PippinA large sized apple with a round shape. Its green skin turns a greenish yellow when it is fully mature. Its white flesh is s tender and juicy. The Green Pippin ripens in September and stores well.
What Kind of Apple Eater Are You?
There are almost as many ways to eat an apple as there are apple varieties. What kind of apple eater are you? Compare your munching method with these apple profiles.
1. Compulsive Wedger: This apple eater can’t eat the apple whole; must have perfect, core-free wedges neatly arranged on a plate. Each wedge must equal one-eighth of an apple.
2. Splitter: This apple eater hates to deal with the core, but isn’t compulsive enough to bother with wedges − just chops the apple in half, removes the core and munches contentedly. Muscle-bound types show off their brute force by twisting the apple in half with their bare hands (though in fact it´s really not that difficult).
3. Circle Stickler: This rebellious sort slices the apple against the grain − across the core, to make round slices. She can often be found with convenient slices of cheese at hand. This person knows that round apple slices are much better than crackers!
4. Top-to-Bottom Type: This methodical muncher starts at the stem and munches all the way down to the bottom. He doesn’t change the apple´s position until one vertical top-to-bottom pass had been completed. He then rotates the apple to continue in the next lane until the whole thing is done.
5. Equator Eater: Probably the most common approach, this muncher takes bites out of the center of the apple all the way around, until the apple looks something like a mushroom on a mirror. The nibbler then attacks the top, and finally the bottom, which is somewhat less convenient as there is no place left to hold apple without getting one´s fingers juicy − but she doesn’t mind!
6. The Streak: This eater prefers to eat his apples in the nude − the apple, that is! He does not care about what he´s been told about all those vitamins and fiber in the skin, peeling the stuff right off, preferably in one long winding piece. Once the peeling is complete, he either eats the apple whole or sliced. The latter method is usually employed, as the apple´s skinless state can lead to copious juice drippings.
7. Core-Free Cruncher: This muncher comes in two personalities. Type B loves gadgets and small appliances. He eats a lot of apples because he gets to use that nifty “apple corer” gadget. Type A is a seed-o-phobic and doesn’t care whether she gets to use a gadget, knife or sharp fingernails – she just has to get those darned seeds out of there before she´ll even take one bite! The Type A personality does avoid core disposal issues, however.
8. Stem Plucker: Before the first bite, this apple muncher grabs the apple´s stem and twists, saying one letter of the alphabet with each turn. The letter at which the stem comes off has profound meaning, usually interpreted as the first initial of the name of the future spouse. (Married munchers, take note: Turns can be modified to ensure the stem comes out at the desired letter.) Particularly curious Stem Pluckers continue the ritual by poking the outside of the apple with the stem to determine the number of children they will have, said to be equal to the number of pokes it takes to break the skin of the apple.
In a recent, incredibly unscientific poll, three out of four people surveyed reported themselves to be Stem Pluckers.
An apple is used to treat different maladies.
An apple is used as a natural remedy to treat Arthritis, Type ll Diabetes, as well as high blood pressure, obesity and many such diseases, and so it is helpful in threating the acne and making you more confident with a relief from acne and acne scars.
For the treatment of acne through an apple there are three forms in which you can get treated and these are described. The first method is eating apples naturally to get rid of acne.
Secondly you can also have apples in some forms like having juices of apples being served to you at least once in a day. And thirdly an apple is also used for getting ride of acne by clubbing it with other natural healers such as vinegar to form an apple cider vinegar which is very much helpful to treat your acne.
To make your skin an acne relief skin you must start with eating 3 apples a day. You must eat the skin of the apple too as it is meant to be good for your skin. So lets eat apples and have good skin.
What kind should you buy?
For eating them straight from the bushel basket, crisp, juicy, tangy varieties are the best. Red delicious is the most popular eating apple, though you may prefer a denser Granny Smith, a softer fleshed McIntosh, or a distinctive taste of local farm varieties like Newton, Pippin, Macoun or Sweet Sixteen. And no matter how much you like them avoid using Red Delicious in cooking as they turn to mush.
For sauce, McIntosh is moist and has good flavor. Cortlands are also good because their sweetness means adding less sugar. Braeburns are good too.
Rome is a good baking apple as they hold their shape and have room for lots of filling. You can also try baking with Fuijis, which are sweeter and wetter, with a slightly spicy flavor.
For Pies, a mix of apples is best. You could use Golden Delicious for sweetness and good shape, and a tart apple like the green Granny Smith, and some flavorful varieties like the Pippin, Winesap, Crispin and Jonagold. Doesn’t a warm apple pie with a scoop of ice cream sound good right now.
How many apples to buy– figure 2 large, 3 medium or 4 small apples to the pound. For applesauce, a large apple yields 3/4 cup, a medium one cup and a small apple, 1/3 cup. For pies, most recipes call for 6-8 apples, but you can always use 8 large or 10 smaller ones. Always keep your apples in the refrigerator so they will keep a long time.
Why not get your family involved and plant some apple trees. Let them be in on the fun as you watch the trees grow and harvest them together.
What Vitamins Apple Has?
Do you know why do people who love apples are among the ones who have reduced risks of developing cancer? It is due to the richness of the fruit in vitamin A, a powerful antioxidant. It helps in keeping the cells from cancer.
Vitamin A improves vision, strengthens bones, lowers blood cholesterol levels and improves skin appearance. It also helps prevent heart diseases, bacterial, viral and parasitic infections.
Apples are abundant in vitamin b; almost all of its water soluble forms (vitamin B1, B2, B3, B5 and B9). Vitamin B6 aids the red blood cells in transporting oxygen throughout the human body, thus, promoting healthy brain function. Metabolism, digestion and fluid balance are also regulated by this substance.
Vitamin B6 strengthens the immune system and it aids in breaking down fats, carbohydrates and proteins. Mood swings, poor sex drive, depression, headaches, muscles cramps, etc., can be taken care off by adequate quantity of this vitamin in the diet. As said, apples, apart from vitamin B6, also contain vitamin B1, also known as thiamin.
It prevents beriberi; maintains appetite and growth. The vitamin B2 or riboflavin prevents skin lesions and weight loss and vitamin B3 orniacin is essential for the normal function of the nervous system and the gastrointestinal tract.
Then comes pantothenic acid or vitamin B5, which performs an important role in the oxidation of fats and carbohydrates and certain amino acids and vitamin B9 or folic acid which is essential for cell growth and reproduction.
One of the most effective way to boosting the immune system is through the intake of vitamin C, a potent antioxidant. Cardiovascular diseases, stroke, cancer, prenatal health problems, eye disease and even skin wrinkling can be prevented by adding this vitamin to the diet.
Above all other benefits, vitamin E is known for its quality to nourish the skin. Yet another antioxidant, this vitamin protects the skin cells from harmful UV rays, pollution and many other factors which create free radicals, that damage the skin. Vitamin E s a natural anti-aging product and a regulator of vitamin A in the body.
One of the most important benefit of Vitamin K is to aid the process of healing when the body is injured. It slows down bleeding and thus, initiates blood clotting. Due to this property, this vitamin is often given to patients before surgery, so as to prevent excess blood loss. Other than this, vitamin K helps in preventing or treating osteoporosis, cancer, heart disease and the loss of bone density.
JOHNNY APPLESEED spent 49 years of his life in the American wilderness planting apple seeds. Johnny Appleseed’s real name was John Chapman. He was born September 26, 1774 in Massachusetts. One of Ohio’s most colorful–and beloved–legends is that of Johnny Appleseed, the kindly and eccentric farmer who spawned the apple industry in Northern Ohio, Western Pennsylvania, and throughout Indiana. Johnny Appleseed was a real man, named John Chapman, and his real story is only slightly less sensational than the legend.
He created apple orchards in Illinois, Indiana, Kentucky, Pennsylvania and Ohio. After 200 years, some of those trees still bear apples.
Johnny Appleseed’s dream was for a land where blossoming apple trees were everywhere and no one was hungry. He was a kind and gentle man, he slept outdoors and walked barefoot around the country planting apple seeds everywhere he went. It even told that he made his drinking water from snow by melting it with his feet.
John Chapman was born in 1774, in Leominster Massachusetts, the son of a farmer and Revolutionary soldier, Nathaniel Chapman. His mother died during the war of tuberculosis. When he was a young man, Chapman’s farmer apprenticed him to a local orchard, which is where he learned all about apples. When he was 18, he left Massachusetts for Western Pennsylvania.
Johnny was a friend to everyone he met. Indians and settlers-even the animals-liked Johnny Appleseed. His clothes were made from sacks and his hat was a tin pot. He also used his hat for cooking. His favorite book was the bible.
There are many tales about Johnny Appleseed. It is said that once Johnny fell asleep and a rattlesnack tried to bite him, but the fangs would not go into his foot because his skin was as tough as an “elephant”s hide. Johnny Appleseed died in 1845–it was the only time he had been sick–in over 70 years.
The life and work of Johnny Appleseed are still celebrated throughout the Midwest. During the summer months, the Johnny Appleseed Heritage Center in Ashland produces an outdoor drama about the legend of Johnny Appleseed. (this production has been suspended temporarily; the center hopes to reintroduce it in the future.)
How to make Dried Apples
Women and men tend to over shop when it comes to purchasing fruits and vegetables. There have often been times, when you must have brought some extra pounds of your favorite fruit and just didn’t know what to do with it. Let’s suppose the same situation happened with apples, you have a lot of them and you don’t know what to do with it. So why not make a bunch of dried apples in oven.
- Making dried apples in oven is very easy and it can be done within few minutes. Start by selecting a good bunch of apples and wash them thoroughly with running water. Make sure you don’t buy mushy, bruised or rotten apples.
- Place them in cold water for few minutes and remove the skin of the apple. Make sure you also remove stickers and labels which are fixed on the apple. Cut of any soft parts.
- Remove the kin with a peeler. It is totally you choice if you want to remove the skin or not. if you want your job to be easy, use mechanical peelers. They peel fast and are easy to handle.
- Now, preheat the oven to 150°F. Place the apples on the oven racks and make sure they don’t touch each other.
- For better taste some people also sprinkle apples with spices such as cinnamon, nutmeg or allspice.
- Dried apples in oven need at least 7 to 10 hours to cook, but if you can’t wait that long you can increase the temperature by 200°F to speed up the process.
- Keep checking them at regular intervals so that the apples don’t get burnt.
Research Proves “An Apple a Day…”
Not that you needed it − but there are even more reasons to eat apples and apple products! They help promote a healthy lifestyle for you and your family.
Apples truly are the ´superfruit´ for everyone. The health benefits of apples and apple products were first recorded as early as medieval times, giving rise to the old English saying “Ate an apple before going to bed makes the doctor beg his bread” and its modern day variation, “An apple a day keeps the doctor away.”
Research has verified this statement and recent studies have linked apples/apple products to helping with everything from weight loss to different types of cancer, heart disease, type 2 diabetes and even asthma.
Some of the most recent studies on apples and apple products have linked apples with improving the symptoms of Alzheimer´s disease and possibly decreasing your risk for developing it as well as improved immunity and gut health due to the pectin (soluble fiber) found in the apples peel.
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.
∗ 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.
∗ 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.
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. 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.
∗ 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.
To Make Easy Microwave Applesauce:
6 cups of sliced, peeled apples
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!
And last what would an Apple Page be without an Apple Pie Recipe. Well my niece was featured in the newspaper back home for her apple pie recipe so I am sharing it here.
KATE’S FREEZER APPLE PIE
6 apples sliced (golden delicious)
1/2 cup sugar
1 tsp cinnamon
9″ deep-dish frozen pie shell or make your own!
1 c. flour
3/4 c. sugar
Cut in 1/2 c. butter. Wrap pie in Saran Wrap and put in large ziploc freezer bags. Thaw several hours and bake 50 min. at 400 degrees. YUM!
FROZEN APPLE PIE FILLING
1 quart peeled and sliced apples
Add: 3/4 cup sugar
3 Tablespoons quick cooking tapioca
1/4 teaspoon salt
1 Tablespoon lemon juice
1 teaspoon cinnamon
1/8 teaspoon nutmeg Mix together and pour into freezer bags. To use, thaw and pour into 9-inch pastry pie tin. Cover with top crust and cook at 425 degrees for about one hour. The amount of sugar can vary according to different apples. To substitute the sugar I add 2/3 cup frozen apple juice concentrate to each pie before baking.
How Do You Like Them Apples Now?
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