Michigan ranks third in the nation for apple production and Michigan probably grows more varieties of apples than any other state. Apples are abundant in the fall at any farm market and most Michigan grocery stores also carry Michigan apples. Many Michigan gardeners grow their own apples; they are the easiest of tree fruits to grow. Some Michigan families make an autumn day fun by going to an orchard to pick their own apples.
Apples are one of the few fruits that can preserved with all methods of food storage. They can be stored whole in a cool, dark place, they can be canned, frozen or dried. Apples can be turned into juice, cider, applesauce and apple butter. They can even be pickled. And all of the storage methods produce a flavorful product.
Apples that are going to be stored by canning or freezing don’t have to be perfect. Skin imperfections like scab can be removed with the peel. You can cut out bad spots too. However you’ll want to avoid apples that are wormy.
There are hundreds of apple varieties. Some are better for fresh eating, some for cooking and some store whole better than others. Later ripening varieties of apples store better than early ones, as a rule, and firm fleshed apples stand up to cooking better. Keep trying apples until you find the flavor you love- it’s different for everyone. Wash all apples, even organic ones, just before eating or using.
Storing apples whole
Look over apples for storage and use any bruised or cut apples first, or freeze or can them. Do not wash apples before storage. Keep stored apples in a dark place just above freezing, as in a root cellar, unheated basement or attached garage. Don’t store them with potatoes, the apples give off ethylene gas which causes potatoes to sprout.
As apples age they do shrivel a bit, but they are still good to eat or cook with. Go through the stored apples at least once a month and discard any rotting ones. Wash stored apples before eating or cooking them.
Preparing apples for other preservation methods
For almost every type of apple preservation method or use the apples will need to be peeled. Wash apples first, then peel the skin off with a paring knife for small batches or buy an apple peeler in the kitchen section of any store to make peeling go faster. With the peeler, the apple is stuck on a spit which can be hand cranked, or in more expensive models turned by electricity, against a sharp blade to remove the skin.
The core of the apple, where there is a hard fibrous coating surrounding seeds, is usually removed. Apple corers are also available or you can use the tip of a knife. Some corer tools consist of a ring that you push down on the apple, removing the core and slicing the apple at the same time.
Apples darken quickly once they are cut. This doesn’t affect taste but can make the product look less appealing. Slice apples into a preservative solution to keep them pale colored. The preservative can be 1/2 cup of lemon juice to a 1/2 gallon of water or citric acid that you buy in the canning section of the store and prepare to label directions. Drain apples just before using them.
Freezing apples
You can slice apples into a color preservative, drain them and freeze the slices on a cookie sheet until firm, then combine them into freezer bags.
Apples can also be frozen in syrup. Stir 2-1/2 cups of sugar into 4 cups of hot water and 1/2 cup lemon juice. This makes about 4-1/2 cups. You will need about 1/2 cup of syrup for every pint sized container or 1 cup for every quart sized container you intend to freeze.
Pour your syrup into the container or bag. Wash and peel apples, then slice them directly into the freezer container. Make sure all the slices are covered by the syrup. Then freeze bags or containers. Apples in syrup are great for cooking.
Canning apples
Wash, peel, and slice apples into a color preservative as described above. You will need about 3 cups of apples sliced into 1/2 inch sections for each quart you want to can and about a cup of either water or syrup. If you choose syrup use 3 cups of sugar to 5 cups of water. You can use less sugar if desired.
Put your apples and the proper amount of fluid into a large pot and bring them to a gentle boil. Boil 5 minutes. Pour hot apple slices and fluid into clean, hot quart jars. Run a spoon handle or bubble stick through each jar and add fluid if needed to bring the level to a 1/2 inch from the jar rim. Wipe the rims, apply lid and band. Process in a water bath canner for 20 minutes.
Drying Apples
If your oven has a heat setting of 140 degrees you can dry apples in your oven. It will take many hours- maybe 24- and you will need to be home while the oven is on. The oven door needs to be cracked open so you will need an oven thermometer to keep the heat adjusted correctly. If your oven won’t hold a heat setting that low you will need a food dehydrator.
Wash, peel and slice apples into 1/4 inch thin slices. Usually the apple core is removed and the apple sliced into rings. Dip slices into color preservative as described in freezing fruit. Drain slices, then arrange on trays sprayed with cooking spray. Follow dehydrator instructions for drying apples. In a dehydrator the drying time will be 6-12 hours. In the oven there should be 2 inches of space around the trays on the sides, back and front for air to circulate. Apples are done when pieces are leathery, but don’t stick together when two pieces are pressed together.
Future article on this site will give directions for making applesauce, apple butter and other apple treats.
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