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Apple Use Guide |
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Apple
Equivalents |
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Not sure how many
apples to buy for that special recipe? Here are some helpful equivalents.
| Size |
Diameter |
Sliced or Chopped |
Finely chopped |
Grated |
Sauce |
| Large |
3-3/4" (9.5 cm) |
2 cups |
1-1/2 cups |
1-1/4 cups |
¾ cup |
| Medium |
2-3/4" (7 cm) |
1-1/3 cups |
1 cup |
3/4 cup |
1/2 cup |
| Small |
2-1/4" (5.7 cm) |
3/4 cup |
3/4 cup |
1/2 cup |
1/3 cup |
1 pound = 4 small apples OR 3 medium apples OR about 2 large apples
1 9" or 10" pie = 2-1/2 pounds (4-5 large OR 6-7 medium OR 8-9 small apples)
1 pound, sliced = about 2-3/4 cups
1 pound diced = about 3 cups
peck = 10-1/2 pounds
bushel = 42 pounds
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Apple Storage |
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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.
Sources:
University of California, Division of Agriculture and Natural Resources
Virginia Tech Cooperative Extension
University of Minnesota Extension
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U.S. Apple FAQ |
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