Preserving Apples For Times Of Scarcity

Press, Volume CI, Issue 29783, 28 March 1962, Page 3

Preserving Apples For Times Of Scarcity

When storage space is limited, it is useful to know that some apples are versatile and can be eaten raw, stewed, or baked equally well. On the mid-season market, these varieties are Cleopatra, Dunn’s Favourite and Winesap. Later on, there are Granny Smith, Sturmer or Rome Beauty Apples. For cooking, Lord Wolseleys and Rhymers are the best buys, for they are good both for stewing and for baking. They keep well if put in a cool, dry, airy place, spread out in a single layer. Every now and then, pick over the fruit and remove any which are rotting, or they will quickly contaminate the others.

Earlier varieties do not store well, so if you have a bumper crop of apples you know will not keep, consider preserving them for use later on. Even under ordinary conditions, it is a good idea to have a jar or two of apples put away for that time just before Christmas when there are no apples available anywhere.

Apples bottled for out-of-season use can be done in dices or as pulp. Which is done will depend on the variety and whether it keeps its shape well, or cooks to a pulp. Keep sliced apples in salted water (a tablespoon to a quart) till all are done, then pack the slices into jars, cover with a boiling syrup of medium strength—a cup of sugar to two cups of water. Seal the jars and process for 15 minutes in a bath of boiling water to cover, or 30 minutes in an over steady at 175 deg F.

Apple Pulp. Cook peeled and sliced apples in the usual way, with sugar according to the tartness of the fruit. A few cloves, cinnamon or ginger may be added if desired. When cooked, the pulp can be put straight into jars, or first rubbed through a strainer to make it into a puree. The jars are sealed and processed for five minutes in a water bath or 15 minutes at 275 deg F. in the oven.

Freezing Apples. Apples cannot be frozen whole, but must either be sliced or cooked before freezing. For an apple pie, put enough slices in each package to fill your pie dish. They need to be kept in salted water during preparation, as for bottled apples. When all are ready, drain and blanch for 1% minutes. Chill immediately in ice water for preference, drain, and pack into waxed cartons. Sugar need not be used unless you Wish.

Stewed apple can be cooked in the customary way, cooled, and packed into containers. It is even possible to freeze baked apples. Cook these as you always do, cool them quickly in iced water, drain well and then wrap in freezer paper and freeze.— From the Home Science Extension, University of Otago.