A Handy Chart for Eating, Cooking and Cider Apples

Some of the foods apples compliment:

• almonds, hazelnuts, pine nuts, walnuts
• chicken,bacon, sausages
• bleu cheese, gouda, yogurt.
• celery, cranberries
• cinnamon, cloves, ginger, horseradish, nutmeg,
• custard, oatmeal
• dates, lemons, pears, raisins
• honey, maple syrup

The first bite of an apple says everything. A loud “snap!” as you break the crisp skin, followed by a rewarding mouthful of juicy flesh. It’s no wonder apples are one of America’s favorite fruits.

Over one hundred years ago, most apples found in stores were grown close to home. There were as many as 20 to 30 different apple varieties available through the season. The knowledge of apple cookery was a basic necessity to get the most out of your harvest, if on a farm, or the most bang for your buck if you lived in the nearby town or city.

In the years since, with the expansion of supermarkets, the reduction of varieties offered to consumers followed. The question became not "which is the best'' but "what do they have." If a certain variety of apple could not be bought for jelly, pickling, pies or cider, consumers began to head out to the nearest farm and see what they had. The need for certain varieties, in home cooking, has lead to a traditional family outing to go apple picking, pumpkin harvesting and enjoying a day in the country.

Below is a handy chart for all your apple needs.

Forget about shine; that’s just grocery store wax. Ripe apples should be firm to the touch and have a nice, light fragrance, without any bruises or skin breaks. If you’re making a pie, select loose apples as opposed to pre-bagged ones. You want bigger apples so you don’t have to do as much peeling, and the plastic bags do not allow for mixing varieties.

For cider, pick the apples on a dry day and ground apples are just fine as long as they are not rotten. Crab apples will just add to the flavor so do not be afraid to add fistfuls of them. You could even add in a bit of dessert pears to make a unique flavor.

Your apples should be stored in a cool part of the home, such as lower part of the refrigerator on a seasonal porch or even in the cellar as long as it remains about 42 degrees fahrenheit. This temperature is recommended for apple storage. The Garnny Smith and Fugi apple can be kept for up to one year if stored in the right conditions.

Always check to make sure that the apples have no bruises, cuts, dings or soft spots. The old saying is true; One bad apple can spoil the whole bunch. If the apples are damaged, you can eat or cook with them in the next 2 days, but store them on your counter. If you choose no to use them, toss them outside in your compost pile. You can also make a small hole in your garden, toss the apple in, and by next season you will have added compost directly into your soil.

If you do not want to store your extra apples in the refrigerator, you can store them in any unheated part of your home, garage or storage/utility shed. The only thing you need to keep in mind is that the temperature can not go below freezing for long periods of time. The following is one way to ensure all those apples will be in excellent condition when you go to grab a few.

1. Wrap each apple individually in paper.
2. Get a cardboard box or insulated crate.
3. Line the box with shredded paper on the bottom and begin to place the apples in.
4. Add a layer of shredded paper, then place the next layer of apples.
5. Continue until you reach the top of the box or crate. The last layer should be shredded paper.
6. Fold the top of the box to close, but do not tape. You want some air flow. If you use an insulated container, just make sure the lid is placed on the top. Do not secure it tightly.

1. If you have ever jarred your own applesauce, this recipe for homemade Apple Cider will give you a great recipe on how to use the juice that remains from making apple sauce.
2. Have a crock pot? Making Apple Butter from apple sauce couldn't be easier.
3. When the holiday season arrives, have canned Apple Pie Filling ready to make all the pies you may need.

• Cooking or baking apples are varieties that retain their firmness when baked and do not turn mushy like applesauce.
• Mixing varieties of cooking apples gives additional flavor to your baked goods. For example, if the recipe calls for 5 apples, mix at least two to three different varieties.
• Lemon or lime juice will counteract the oxidation in sliced apples. Use whichever juice may add a bit of flavor to the recipe you are using.
• The best way to store apples is to place just a few apples in an airtight plastic bag and store them inside your refrigerators' crisper.