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Proper storage Even a generation or two ago, apples were stored in cellars or barns, where they could be kept cool. Often, a "fruit cellar," which looked a little like a Hobbit hut, was built outdoors into the side of a small hill or mound near the home. Fruit cellars had a small entrance door that kept the heat, bitter cold, light and predators out--leaving the fruit and root vegetables at a cool, stable temperature. Today, when a bag of apples is kept too long and spoils, we just toss it out and head to the store or farmer's market for a fresh supply. But proper storage was far more critical in earlier day--it meant the difference between eating during the winter and going hungry. Because apples were stored for months at a time, they were allowed to fully ripen, developing true complex flavors that can't be replicated in today's store-bought varieties. Today, refrigeration makes apple storage much easier, although they can still be stored without it, as long as they're kept in a cool area (ideally 32 to 35 degrees F. and around 90 percent humidity). While basements and garages are often cooler than the rest of the house, they're not generally cool enough for successful apple storage, and will result in a much shorter lifespan. If you plan to store apples, choose later, rather than early-harvest varieties, and pay attention to the old adage, "One bad apple spoils the barrel." It wasn't just a warning your Mother gave you to steer clear of the rowdies--one spoiled apple will ruin the others, so check your apples occasionally and throw out the ones that have begun to deteriorate. |
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Apples continue to "breathe" after they're picked, and it's essential that they be allowed to do so. When storing apples in an unrefrigerated area, pack them in wooden slat crates. In refrigerators, keep them in perforated food-grade plastic bags at the back of the refrigerator, but to sustain proper levels of humidity, do not seal or tie the bags. Also, store apples away from other strong-smelling foods, so they don't absorb the odors. If you enjoy apples in baked goods, freezing is another storage option. To prepare for the freezer, core and slice the apples, then place them in a bowl that contains one quart of water and 1/2 teaspoon of salt. Let them soak in the water for 10 to 15 minutes, rinse them off, and then blanch in boiling water for one minute. Cool the apples under running water, drain, and dry them on paper towels. Next, arrange the apple slices on baking trays in a single layer, and place the tray in the freezer until the apples are thoroughly frozen. Remove and store the slices in heavy-duty plastic freezer bags. By freezing them on the trays first, you can avoid large clumps of frozen fruit, and can easily take out what you need when your baking projects get underway. |
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Get into apples! The arrival of late summer and fall signals the start of the apple harvest season and a whole new crop to enjoy during the upcoming year. If you're fortunate enough to live near an apple orchard, schedule a short day trip for you and your family, not only to enjoy a unique learning experience, but also to take in the visual and olfactory delights an orchard provides. While you're there, support your local growers with the purchase of a bushel basket of apples and, if you're lucky, some fresh-pressed cider! See how many different varieties of apples you can taste, staying on the lookout for new ones like a bird watcher searching for new finds. » Spicing Up Your Apples! |
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