Keep them fresh
When storing apples in the refrigerator, keep them in a sealed container to prevent ethylene, a naturally occurring gas in apples that promotes ripening, from escaping the apples causing other fruits and vegetables to turn brown.
The leaves are showing off their fall colors, and ere’s a crispness to the air. What better way to celebrate the season than with apples?
Whether you prefer your apples candied, baked or made into cider, it’s time to get picking.
Columbus resident Chuck Vannatta has tended to his own apple trees for more than 35 years. Shortly after purchasing four acres of property just east of town in 1974, Vannatta planted 120 trees that would become his orchard.
Seventy of those initially planted were apple trees. He’s since become well-versed in the various types of apples, their characteristics and best uses.
If you’re looking for a change from the good ol’ stand-by of dipping sliced apples in peanut butter or caramel, Vannatta recommends making apple dumplings or frying apple slices in a skillet with a little brown sugar. He says his family’s favorite is stewed apples, or homemade applesauce.
Usually using golden delicious, Vannatta says he peels and quarters the apples before placing them in a large roasting pan. Fill the pan fairly full of apples and add enough water to get the apples started cooking on the stove.
Mix in some cinnamon and brown sugar. He said for a large pan of apples, add a half cup of sugar. Stir the apples gently as they cook to keep them chunky. Store excess stewed apples in airtight containers in the freezer and use them within a year.
“If you have made homemade apple sauce, you will never go back to buying canned, store-bought applesauce,” Vannatta said.
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